In a mixing bowl or cup, combine the yogurt, salt, and oregano. (Or simply mix the yogurt with 1 tablespoon of Greek seasoning.)
Zest the 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 two pounds of chicken into a large storage bag and pour the marinade over the chicken. 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.
Remove chicken from the fridge and let come to room temperature 15-20 minutes before cooking.
To Cook Greek Chicken
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 degrees. Let rest for 10 minutes before eating.
To Bake Chicken: Preheat oven to 400 degrees. 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 degrees. Let rest for 10 minutes before eating.
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Notes
Nutrition values are based on the marinade.
This recipe for a Greek marinade is for 1.5 to 2 pounds of meat. While chicken pairs perfectly with the flavors of this marinade, you can use it for lamb, pork, or beef as well.
Be sure yogurt is plain and unsweetened, the fat content does not matter for this recipe.
If you are not planning to cook the meat within 4 hours of placing it into the marinade, it is best to freeze it immediately. As long as you cook the chicken within 24 hours of placing the frozen chicken in the refrigerator to defrost, you will have success.