This post may contain affiliate links. Please see our disclosure policy.
Say goodbye to dried-out, lack-luster chicken! Made with tangy yogurt, bright lemon, and a blend of simple spices, this Greek Chicken Marinade imparts incredible flavor to any cut of chicken! It is an easy way to guarantee chicken turns out juicy, tender, and full of flavor.
Why This Greek Marinade Works
While a ribeye steak and a classic burger doesn't need much more than salt and pepper to be flavorful, chicken is different story. And when it comes to juicy, tender chicken packed with incredible flavor, I love turning to this simple Greek marinade for so many reasons.
- Tenderizes the Chicken. Both the Greek yogurt and fresh lemon juice in this Greek Marinade work to break down the proteins, resulting in super tender chicken.
- Simple Ingredients + Bold Flavor. With just 4 ingredients, this marinade imparts the chicken with delicious Greek flavor.
- Minimal Effort. With less than 5 minutes of prep, the marinade will work its magic to both tenderize and flavor the chicken, doing the heavy lifting for you!
- Use it for More than Just Chicken. Don't just limit this Greek marinade to chicken! It is also can be used as a marinade for lamb, pork, beef, fish, or vegetables.
Happy Cooking! xo Kristen
Notes on Ingredients
You will find the full list of ingredients, along with quantities in the recipe card. Below is a quick glance at what you need and tips to help you make the right selection.
- Greek Yogurt: Yogurt works much like buttermilk does in a marinade. It breaks down the proteins in the chicken, which helps the chicken become tender and absorb the added Greek seasoning. For best results, use plain, unsweetened Greek-style yogurt.
- Lemon: Both the zest and the juice of lemons are used in this marinade. The lemon juice will help to add flavor and work along with the yogurt to tenderize the chicken.
- Seasoning: Using a combination of homemade Greek seasoning and kosher salt will add the optimum flavor. If you don't have Greek seasoning on hand, I have provided modifications using simply dried oregano. And if desired, feel free to add minced garlic as well.
How Prepare Greek Chicken Marinade
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Prepare the Marinade. In a medium mixing bowl, whisk together yogurt, lemon zest, lemon juice, salt, and oregano. Easy-peasy!
Tip For Zesting Lemons
One key tip is to be sure to zest your lemons before juicing as it is almost impossible to zest a lemon after it has been cut.
- Marinate Chicken. Place the chicken in a shallow dish or heavy-duty resealable storage bag. Add the prepared marinade and then gently toss to evenly coat the chicken in the marinade. Cover and refrigerate for at least 30 minutes, but no longer than 4 hours.
Marinate the chicken no longer than 4 Hours
After 4 hours, the acid from the lemon and the yogurt in the marinade will begin will begin to break down the protein in the chicken too much, resulting in spongy, mushy chicken.
Important Tips to Remember
- You can freeze the chicken in the marinade. Simply pace the chicken and Greek marinade in a freezer-safe bag, toss to coat, seal, and freeze for up to 1 month. Defrost in the refrigerator overnight and plan to cook the chicken within 12 hours of placing the frozen chicken in the refrigerator. The chicken will absorb the marinade as the chicken defrosts.
- Toss the marinade. After marinating chicken in the Greek marinade do not be tempted to save the marinade to baste the chicken as it coats, as this can lead to food poisoning.
- Cook as desired. You can grill, bake, or pan-fry the marinated Greek Chicken, and I have provided instructions for each method in the recipe card. Regardless of the cooking method, you want to cook the chicken until it reaches 165°F (74°C). This will ensure the chicken is fully cooked, yet not dried out.
Ways to Serve Marinated Greek Chicken
Marinated Greek Chicken is insanely delicious. Whether served as the star of dinner, in a warm pita, or added to a salad, you will love the flavor the Greek marinade imparts to the chicken. Below are a few of my favorite serving suggestions.
- As an Entree: Serve alongside veggie kabobs, a grilled zucchini salad, or sauteed summer squash for a delicious, wholesome meal.
- As a Sandwich/Wrap: Dice up cooked marinated Greek chicken to make an insanely delicious chicken gyro, especially when topped with homemade Tzatziki sauce.
- Add to a Salad: Served sliced or diced Greek Chicken on top of a tossed Greek salad, Greek quinoa salad, or Mediterranean couscous--so good!
More Delicious Marinade Recipes
- Chicken Thigh Marinade
- London Broil Marinade
- Honey Garlic Pork Chop Marinade
- Balsamic Pork Tenderloin Marinade
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Greek Chicken Marinade
Video
Ingredients
- 1 cup unsweetened, plain Greek yogurt
- 1 large lemon, zest and juice
- 1 ½ tablespoons Greek seasoning
- ½ tablespoon kosher salt
- 2 pounds chicken , any cut of chicken you like
Instructions
For the Greek Chicken Marinade
- In a mixing bowl or cup, combine the 1 cup unsweetened, plain Greek yogurt, 1 ½ tablespoons Greek seasoning, and ½ tablespoon kosher salt.
- Zest 1 large lemon and add to the yogurt mixture. Once the lemon has been zested, roll it on the counter to get the juices flowing and then cut it open, juicing the lemon over the yogurt mixture, using a strainer or juicer to catch the seeds. Mix together until the yogurt mixture is well combined.
- Place 2 pounds chicken into a large storage bag and pour the marinade over the chicken. Remove excess air, seal the bag, and use your hands to massage the marinade into the chicken. Alternatively, place the chicken and marinade in a shallow container and toss to coat.
- Place the chicken into the refrigerator and let the chicken marinate anywhere from 30 minutes, but NO LONGER than 4 hours before cooking.
- When ready to cook the marinated chicken, remove the chicken from the marinade, discard the marinade and cook until the chicken reaches 165℉. Rest for 10 minutes, and then serve.
Cooking Marinated Greek Chicken Instructions
- To Grill Chicken: Grill over medium-high heat for 5-6 minutes per side for chicken breast, 8-10 minutes for chicken thighs or drumsticks, or until chicken reaches internal temperature of 165℉ (74℃). Let rest for 10 minutes before eating.
- To Bake Chicken: Preheat oven to 400℉ (200℃). Place marinated chicken in a baking dish and bake for 15-20 minutes for chicken breast, 35-40 minutes for thighs or drumsticks. Let rest for 10 minutes before eating.
- To Pan Fry Chicken: Heat one tablespoon olive oil in a large non-stick skillet over medium high heat. Once very hot, remove chicken from marinade, scraping off excess marinade (so it will not splatter in oil). Cook until browned one side (3-4 minutes for breast, 5-7 minutes for chicken thigh or drumstick.) Turn chicken over, cover, and reduce heat to medium. Cook for approximately 6-8 more minutes (depending on thickness and cut of chicken), or until chicken is cooked to 165℉ (74℃). Let rest for 10 minutes before eating.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in 2018 and updated in 2025.
Kristen ~ This is an ABSOLUTELY DELICIOUS recipe! Thank you! I sprinkled plenty of "ribbons" of cut lemon basil from my garden on top of the chicken just before placing the dish in the oven. Requests came from all sides of the table to make this again soon! I served it with a large "plenty of cut vegetables and spinach" salad.
That sounds like a perfect dinner to me! Thank you for taking the time to share your review 🙂 I appreciate it!
This turned out SO good even though I only marinated for an hour. I'd given up on making chicken breasts because of how dry they usually turn out, but these were phenomenal! I did air fry them at 400° for 12 minutes and then turned it down to 390° for the last 8 minutes because I love my freaking instant pot air fryer lid, but I imagine they'd be equally delicious on the grill. Even my somewhat picky 11 year old said it was "good meat"! My chicken loving niece is the next litmus test, but I'm going to use skin on thighs because I 💜 the crispy skin.
YAY! I am thrilled to hear you and your family enjoyed so much, Erika! The air fryer/air fryer lid sure does make everything fast and crispy. We love it too!
Such an easy and flavorful recipe that my whole family loves! It's awesome as a freezer recipe that I can throw into the fridge to that before starting my work day. All around love it!
Wonderful! Thank you so much for sharing, Elizabeth!