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Best Greek Chicken Marinade

Chicken marinade with Greek yogurt is the way to go! Infused with yogurt, lemon, garlic, and herbs, this marinade ensures every bite is tender, juicy, and bursting with Mediterranean goodness.

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4
Calories: 434 kcal
Course: Main Course
Cuisine: Mediterranean , Greek

Ingredients

  • 4 chicken breasts boneless skinless
  • 2 lemons
  • 6 cloves garlic minced
  • 2 tablespoons dried oregano
  • ½ teaspoon red pepper flakes less if you want the marinade milder
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 4 tablespoons olive oil
  • ¾ cup Greek yogurt

Instructions

Prepare The Marinade
    Cup of Yum
  1. Place the boneless skinless chicken breasts in a large mixing bowl, ensuring they have enough space to be evenly coated with the marinade.
  2. Zest a lemon using a microplane. Then slice the lemon in half and squeeze its juice over the chicken.
  3. Add in the minced garlic, dried oregano, chili flakes, kosher salt, and black pepper followed by the Greek yogurt and olive oil.
  4. Using a pair of tongs, thoroughly mix the chicken and coat them in the flavorful marinade.
  5. Cover the bowl with plastic wrap or a lid. Refrigerate the marinated chicken for at least 30 minutes, or up to 8 hours.
  6. Remove the chicken from the marinade and cook it using your preferred method, such as grilling, baking, pan-searing or air fry.
Grill
  1. Preheat the grill to medium-high and allow the marinated chicken to sit at room temperature on the counter.
  2. Once the grill is ready, place the marinated chicken on the grates and grill for 5-7 minutes on each side. The chicken is ready once the internal temperature registers at 165°F in the thickest part of the chicken and it’s no longer pink inside.
  3. Remove the chicken from the grill and let it rest for 5 minutes before slicing.
Roast
  1. Preheat the oven to 425°F and lightly coat a baking sheet with cooking spray.
  2. Using tongs, take the chicken pieces out of the marinade and shake them allowing any excess to drip off.
  3. Place the chicken on the baking sheet and bake in the oven for 25-30 minutes until fully cooked.
Pan Sear
  1. Heat a cast iron skillet or a heavy bottom pan over medium-high heat. There is no need to add oil to the pan.
  2. Place the marinated chicken pieces in the pan and sear for 5-8 minutes on one side, undisturbed. Don’t move the chicken around allowing a golden crust to form.
  3. Flip the chicken and sear for 5-8more minutes until cooked completely.
Air Fry
  1. Preheat the air fryer to 370℉. Let the marinated chicken sit on the counter for 15 minutes before cooking.
  2. Once ready to cook, take the chicken out and shake off the excess marinade. Place the chicken pieces in the air fryer basket and air fry at 370℉ for 20 minutes, flipping halfway through, until it's completely cooked and the internal temperature registers at 165℉.

Notes

  • Pound the Chicken: Make sure the chicken breasts are not too thick. If they are, slice them widthwise into 2 thinner pieces. You can also pound the chicken to even its thickness.
  • Maximize Flavor with Marinating: While 30 minutes is enough to infuse flavor, marinating the chicken for 4-8 hours will yield the juiciest and most flavorful results.
  • Shake it off: When removing the chicken from the marinade, shake it off to get rid of the excess marinade. This would help you avoid flames when grilling caused by dripping oil or marinade, ensuring even cooking and avoiding charring.
  • Check for Doneness: Use a meat thermometer to ensure the chicken is fully cooked. Insert the thermometer into the thickest part of the chicken and if it registers at 165°F, it’s ready to serve.
  • Let the Cooked Chicken Rest: To keep the chicken juicy, let the cooked chicken sit for 2-4 minutes before slicing. This helps with locking in the juices.
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Nutrition Information

Calories 434kcal (22%) Carbohydrates 10g (3%) Protein 53g (106%) Fat 20g (31%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 12g Trans Fat 0.03g Cholesterol 147mg (49%) Sodium 864mg (36%) Potassium 1018mg (29%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 198IU (4%) Vitamin C 33mg (37%) Calcium 116mg (12%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 434

% Daily Value*

Calories 434kcal 22%
Carbohydrates 10g 3%
Protein 53g 106%
Fat 20g 31%
Saturated Fat 3g 15%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 12g 60%
Trans Fat 0.03g 2%
Cholesterol 147mg 49%
Sodium 864mg 36%
Potassium 1018mg 22%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 198IU 4%
Vitamin C 33mg 37%
Calcium 116mg 12%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.