Greek Chicken Marinade

Cooked marinated Greek chicken on wooden cutting board topped with fresh parsley.

Print Recipe

4.83 from 34 votes

This Greek Chicken Marinade transforms chicken into flavorful, juicy, tender Greek Chicken with minimal effort.

Prep Time5

Total Time5

Course: Main Course

Cuisine: Mediterranean

Servings:

Author: Kristen Chidsey

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.

Video

Notes

Nutrition values are based on the marinade alone.

Greek Seasoning: In place of the Greek seasoning, use 1 tablespoon oregano and increase the kosher salt to 1 tablespoon.

Chicken: This marinade is designed for up to 2 pounds of chicken (any cut). Feel free to cut in half or double if desired.

Freeze Chicken in Marinade: Place two pounds of chicken into a large freezer-safe storage bag. Pour the marinade over the chicken, tightly seal the bag, toss to coat, and freeze immediately 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. Keep in mind that the yogurt may separate for a bit when defrosted, but it will still be delicious.

Nutrition