Greek Chicken Marinade
User Reviews
5
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Prep Time
5 mins
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Marinating Time
2 hrs
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Total Time
5 mins
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Servings
6
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Calories
2471 kcal
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Course
Main Course
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Cuisine
Greek
Greek Chicken Marinade
Description
This marinade combines fresh and dried herbs with aromatic garlic and tangy lemon juice in an olive oil base. Paprika adds subtle smokiness while the herb mix brings traditional Greek notes. The balance of salt and pepper in the marinade is important for seasoning before cooking. Marinating the chicken for at least two hours allows the flavors to penetrate the meat. Thighs can marinate longer without negative effects, while leaner cuts like breasts benefit from shorter times to avoid citrus-induced toughness.
After marinating, the chicken can be grilled or baked until cooked through, offering versatility in preparation. The marinade enhances the surface flavor and keeps the chicken juicy during cooking. It pairs well with simple sides like greens or potatoes for a balanced meal.
Allowing even a brief 30-minute marinade at room temperature adds flavor quickly. Use longer times in the fridge for deeper aroma. The recipe is flexible and suitable for batch preparation.
Ingredients
- 4 garlic minced, large cloves
- 2 teaspoons oregano dried
- 1 teaspoon paprika sweet
- 1 teaspoon thyme fresh leaves
- 2 tablespoons flat-leaf parsley finely chopped, includes leaves and tender stems
- 1/3 cup extra virgin olive oil
- 1 lemon zested and juiced
- kosher salt
- black pepper
- 1 1/2 to 2 pounds chicken (thighs, legs, breast, or any cut you’d like)
Instructions
- Make the marinade. In a large mixing bowl, combine the garlic, oregano, paprika, thyme, parsley, olive oil, lemon zest, juice, and a big pinch of salt and pepper (about 1/2 to 3/4 teaspoon each). Whisk until well combined. Taste and adjust the salt and pepper to your liking (Remember: if you don’t plan to add salt and pepper directly to the chicken, then you want to make sure the marinade has enough flavor.)
- Add the chicken or chicken cutlets to the marinade. Use a pair of tongs to toss the chicken so it is well coated, then cover and refrigerate for 2 to 8 hours (or if you’re using chicken thighs, overnight is fine.) Cook the chicken as you’d like–see below for grilled or baked Greek chicken.
For Grilled Chicken:
- Prep your grill. Lightly oil the grates and preheat your gas grill or an indoor griddle to medium.
- Grill the chicken. When the grill is nice and hot, arrange the chicken in one single layer over the heated surface. Grill for about 5 minutes per side, or until the internal temperature reaches 160°F. Remove from the grill and tent with foil for 5 yo 10 minutes before serving (this will bring up the meat to 165°F as recommended.)
For Baked Chicken:
- Get ready. Preheat the oven to 400°F. If you’re working with chicken breasts, I like to make them into cutlets first so they cook faster and more evenly. To do so, slice them in half along the equator, starting at the thicker side. You can keep the pieces and breasts whole, you’ll just need to add an additional 10 to 15 minutes of cooking time to bring them up to 160°F.
- Bake the chicken. Place the chicken in a single layer in a 9x13 baking dish and pour the marinade over top. Cover the baking dish with a large piece of foil and place in the hot oven for 10 minutes.
- Finish. Remove the foil (save for later) and bake for until the chicken is fully cooked and is no longer pink in the middle (or it’s reached 160°F), another 10 to 15 minutes (or longer for whole chicken breasts).
- Rest and serve. Remove from the oven, cover and let rest for another 5 minutes. The chicken will come up to 165°F as it rests.
Notes
- Marinate chicken at room temperature for 30 minutes for a quick flavor boost if short on time.
- Limit marinating time with lemon juice to 8 hours for chicken breasts to prevent toughness; thighs can marinate overnight.
- Adjust salt and pepper in the marinade before adding chicken to ensure well-seasoned meat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 2471 kcal
% Daily Value*
| Calories | 247.1kcal | 12% |
| Carbohydrates | 3.1g | 1% |
| Protein | 24.6g | 49% |
| Fat | 15.1g | 23% |
| Saturated Fat | 2.3g | 12% |
| Polyunsaturated Fat | 1.8g | 11% |
| Monounsaturated Fat | 9.6g | 48% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 72.6mg | 24% |
| Sodium | 133.7mg | 6% |
| Potassium | 478mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 0.5g | 1% |
| Vitamin A | 341.8IU | 7% |
| Vitamin C | 13.8mg | 15% |
| Calcium | 28.7mg | 3% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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