This Greek Chicken Marinade uses simple ingredients like fresh lemon, garlic, and herbs to infuse any cut of chicken with bold Mediterranean flavors. Whether I grill or pan-sear the marinated chicken, this recipe is my go-to for stress-free summer dining.
In my kitchen, chicken is on the menu several times a week, so I like having a few different marinades on hand to keep things exciting. While I love my original chicken marinade, this lemony Greek-inspired version is in a league of its own. Inspired by the classic flavors of Greek chicken souvlaki, it’s perfect for infusing any cut of chicken with the bright, earthy, herbaceous goodness we all love about traditional Greek cuisine.
Greek Marinade for Chicken
This easy Greek chicken marinade puts a Mediterranean spin on your everyday chicken marinade. It starts with a base of fresh lemon juice and zest that infuses the chicken with bright and tangy flavors and doubles as a natural tenderizer to break down the chicken to help it turn out extra juicy and flavorful. The marinade is finished with classic Greek herbs, like thyme and oregano, and fresh aromatics to lend the depth you’d expect from delicious Greek food.
I included two simple ways to make this marinade recipe: (1) the bowl-and-whisk method or (2) the blender method. Both methods give you a vibrant, foolproof marinade for boneless chicken breasts, juicy chicken thighs, drumsticks, and even wings. Once your chicken has had time to soak up the mouthwatering Greek flavors, you can sear it in a skillet or fire it on the grill to golden, juicy perfection—simple as that.
Ingredients and Substitutions
- Lemons – Acid is a must in any chicken marinade recipe, and this Greek marinade is no exception. Freshly squeezed lemon juice was my acid of choice here because it tenderizes the meat and gives the chicken its signature Greek-inspired zing. I also added fresh lemon zest to intensify the bright, citrusy flavors. I always zest the lemons before juicing them to make this process easier.
- Aromatics—I use grated garlic and shallots in the marinade to give it a savory depth and a subtle sweetness. If you’re using the blender method, you’ll want to cut the aromatics in half because blending will make them extra potent, and adding too much can overpower the flavors. If you don’t have shallots, half of a finely minced red onion will work as a substitute.
- Seasonings—I add smoked paprika for rich, earthy depth (use sweet paprika for a more neutral flavor) and dried oregano and fresh thyme for a Greek-inspired herbal flavor. I also don’t skimp on the coarse salt and fresh cracked black pepper, as they help the marinade penetrate the chicken all the way through.
- Oil—When whisking by hand, I usually use olive oil to emulsify the marinade (in other words, create a smooth, unified mixture). When blending the marinade, I prefer to use a neutral-tasting oil like avocado or grapeseed because blending can make olive oil taste bitter.
- Chicken—This marinade works well with any cut of chicken. I often use boneless, skinless chicken thighs, but it’s just as delicious with chicken breasts, drumsticks, or wings. Thicker cuts may need a few extra minutes of cook time, so keep your instant-read thermometer handy.
How to Make Greek Chicken Marinade
Bowl Method: I add everything except the oil and chicken to a medium-sized bowl. Then, I slowly drizzle in the oil while whisking continuously until smooth and emulsified. I add the chicken and toss it in the marinade until every piece is coated. Then, I transfer the bowl to the fridge to let the chicken marinate.
Blender Method: I toss all of the ingredients except the chicken into the blender and blend on high until the marinade is silky and emulsified. I add the chicken to a large bowl and pour the marinade over the top. I toss the chicken in the marinade and, just like with the bowl method, transfer it to the fridge to let the chicken marinate.
How to Pan-Sear Marinated Chicken
Prepare: I heat some oil in a non-stick skillet over medium to medium-high heat.
Sear: Once hot, I add the chicken and cook it for about 6 to 7 minutes per side. If the skin starts to brown too quickly, I reduce the heat. Once cooked through (165°F for white meat and 175°F for dark meat), I take the chicken out of the pan and let it rest for 3 to 4 minutes before serving.
How to Grill Marinated Chicken
Preheat: I preheat the grill to medium to medium-high (about 325°F to 350°F).
Grill: I place the marinated Greek chicken on the grill, close the lid, and cook it for about 6 to 7 minutes per side. I like to rotate the chicken 90 degrees halfway through cooking to get those classic criss-crossed grill marks. Once it’s cooked through, I remove the chicken from the grill and let it rest for 3 to 4 minutes before serving.
chef tips + notes
Just like the cuisine, a traditional Greek marinade is all about simplicity. If possible, make it with the freshest, highest-quality ingredients you can find to ensure that the flavors are perfectly balanced. Squeeze the lemon juice from fresh lemons, swap the dry herbs for fresh herbs for more fragrance, splurge on the good olive oil, and always use fresh garlic rather than garlic granules. Trust me, these fresh, quality ingredients make all the difference.
- Marinating time: For boneless cuts like breasts or thighs, 2 to 12 hours is plenty of time to tenderize and infuse flavor. For bone-in cuts like drumsticks or wings, you can safely marinate them up to 24 hours. Do not marinate chicken for longer than 48 hours, or else the acidity will make the meat mealy.
- Plastic bag shortcut: Don’t want to dirty a bowl? For the blender method, pour the marinade over the chicken in a large ziplock bag, seal it, and toss it well to coat the chicken and distribute the flavors.
- Score the chicken: If you want to go the extra mile, use a knife to score thicker chicken breasts and thighs with a few shallow cuts. This way, the marinade will penetrate the meat even deeper.
- Reusing the marinade: I don’t recommend reusing a marinade that’s been in contact with raw chicken unless you boil it first. To be safe, I usually set some extra marinade aside so I have some to brush over the cooked chicken later on.
- Add Greek yogurt: Feel free to stir in a few tablespoons of full-fat Greek yogurt to make a creamier Greek marinade for chicken souvlaki. It’ll cling to the chicken beautifully and give it a subtle tang.
Serving Suggestions
Marinated Greek chicken is a delicious protein to serve with a traditional Greek salad and even more classic Mediterranean sides, like roasted red potatoes. One of my favorite ways to use the leftovers is to slice them up and serve them gyro-style in a warm pita topped with tzatziki, cucumber, tomatoes, red onion, feta, and fresh parsley. It’s a great way to enjoy all those delicious Greek flavors in a handheld, satisfying meal.
Make-Ahead and Storage
Make-Ahead: You can make the Greek chicken marinade up to 2 days ahead of using it. Keep it in an airtight container in the fridge, then quickly whisk it right before using to re-emulsify it.
How to Store: The unused marinade can be stored in an airtight container in the fridge for up to 5 days. To store the chicken in the marinade, keep the bowl covered and refrigerate for 24 to 48 hours before cooking. You can also marinate the chicken in a freezer-safe container or sealed bag and freeze it for up to 3 months. Thaw it in the refrigerator for 1 day or until thawed.
More Marinated Chicken Recipes
- Chicken Shawarma Recipe
- Italian Marinated Chicken Recipe
- Greek Lemon Chicken and Potatoes
- Hot Honey Chicken Tenders
- Peri Peri Chicken Recipe
Greek Chicken Marinade Recipe
Ingredients
- juice of 2 lemons, about 6 tablespoons
- zest of 2 lemons
- 8 finely grated garlic cloves
- ½ teaspoon smoked or sweet paprika
- ½ peeled finely grated shallot
- 1 tablespoon of dry oregano
- 6 finely minced sprigs fresh thyme, about 2 to 3 teaspoons minced
- ½ cup olive oil or neutral flavored oil
- 1 ½ to 2 teaspoon of coarse salt
- ½ to ¾ teaspoon freshly ground pepper
- Up to 3 pounds of chicken – breast, thighs, drums, or wings
Instructions
Bowl Procedures:
- Add all the ingredients but the oil and chicken to a medium-sized bowl.
- Next, slowly drizzle in the oil while continually whisking until it becomes emulsified.
- Add the chicken directly to the bowl and thoroughly mix, or transfer the marinade and the chicken to a resealable plastic bag and mix to combine.
- Marinate it in the fridge for 2 to 24 hours. You can possibly push it to 48 hours if you have to.
Blender Procedures:
- For these procedures, use half the amount of garlic and shallots. Note: When blending, it’s good to use a neutral flavored oil as olive oil can turn bitter when blending.
- Add all the ingredients but the chicken to a blender and blend on high speed until emulsified.
- Transfer the marinade to a bowl along with the chicken, and thoroughly mix, or transfer the marinade and the chicken to a resealable plastic bag and mix to combine.
- Marinate it in the fridge for 2 to 24 hours. You can possibly extend it to 48 hours if necessary.
Cooking Procedures:
- To Pan Sear: I usually use a non-stick skillet and add in 1 to 2 tablespoons of oil. Turn the heat up to medium medium-high and then place in the chicken and cook it for about 6 to 7 minutes per side. Be sure to keep an eye on the heat; you don’t want things to burn, you want the chicken and marinade ingredients to brown up just like this. If you notice things are browning too quickly, then turn the heat down. White chicken meat should be at 165°F before removing, and dark meat should be at 175°F before removing. Take the chicken out of the pan and rest for 3 to 4 minutes before serving.
- To Grill: Preheat the grill to medium to medium-high, which is really about 325 to 350 degrees F. Cook for 6 to 7 minutes per side, with the grill door shut, but at least on the first seared side, I like to give it a 90 degree rotation half way through just to give it those coveted grill marks, like this. Finish it up on the grill until they’re cooked through. White chicken meat should be at 165° F Before removing and dark meat should be at 175° F before removing. Take the chicken off the grill and rest for 3 to 4 minutes before serving.
Greek Chicken Marinade Recipe