This Greek chicken marinade packs a ton of flavor! With lemon juice, garlic and herbs, this chicken marinade recipe is perfect for the grill or for baking up in the oven.
You guys know I'm all about the chicken marinades (find 7 chicken marinade recipes here!). Today I'm sharing a new favorite of ours: this Greek chicken marinade!
It is super simple to prepare, and infuses so much flavor into the chicken breast.
With classic Greek flavors: garlic, lemon, herbs and olive oil, this is a low carb, gluten-free and paleo recipe that you can cook in the oven or on the grill.
And just like my other favorite chicken marinade recipes, this one is freezer-friendly!
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Reasons to love this Greek chicken marinade
- it's made from simple pantry stapes
- you can freeze the chicken in the marinade
- it works great for the grill or baked up in the oven
How to make it
This marinade is so simple to prepare.
- Add to your bag (I used these reusable stasher bags) add olive oil, lemon juice, fresh garlic and some herbs: basil, oregano and dill. Finish it off with some salt and pepper.
- Marinate in the fridge for 2-24 hours. I recommend overnight if possible.
- Cook your chicken- we have been grilling ours, adapting this Perfect Grilled Chicken Breast recipe.
That's it! So simple, right?
How do I cook it? It's up to you: on the grill or in the oven. I've included instructions for both in the recipe card.
How long can I marinate the chicken for? Minimum 2 hours, maximum 24 hours. Since there is an acid in this marinade (lemon juice), any longer than 24 hours and your meat can get a weird texture. If you need to marinate for longer than 24 hours, freeze the chicken + marinade.
Can I use this greek marinade on another type of meat? Absolutely! I bet this would be great on pork tenderloin (see How To Cook Pork Tenderloin), pork chops, tofu, and maybe even steak. Let me know in the comments if you do try it on another type of meat!
Serve it with
This is such a versatile recipe, and it goes well with a number of recipes on Sweet Peas & Saffron:
- Greek Salad- chop up a Greek salad with cucumbers, tomatoes, onions, olives, feta and onions, then toss in this Classic Greek Salad Dressing.
- Pita Bread- toss it on the grill for a few minutes before serving!
- Potatoes- these Unbelievably Crispy Grilled Potatoes are insanely good
- Tzatziki- use this Speedy Tzatziki Sauce recipe...it's easy and so delish!
Tips and equipment
- I used my stasher bags to marinate
- I highly recommend this digital thermometer to check the internal temperature of your chicken
- looking for more chicken recipes? Check out this Perfect Baked Chicken Breast, these Perfect Baked Chicken Thighs and these 7 Instant Pot Chicken Breast Recipes
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Greek Chicken Marinade
- 1 lb boneless skinless chicken breasts (roughly 2 large chicken breasts)
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 3 cloves garlic (minced)
- ¼ teaspoon oregano
- ¼ teaspoon basil
- 1 teaspoon onion powder
- ½ teaspoon dill
- ½ teaspoon salt
- ¼ teaspoon pepper
- Combine all marinade ingredients in a bag and mix together.
- Add chicken breast to the bag. Note that if you are planning to grill the chicken you may wish to pound the chicken flat prior to marinating.
- Marinate for 2-24 hours. If you need to marinate for longer, place the chicken into the freezer (up to 3 months).
- Heat oven to 425°F.
- Shake chicken and marinade out into a baking dish.
- Bake for 25 minutes, flipping halfway, or until your chicken reaches an internal temperature of 165°F.
- Remove from oven and allow the chicken to rest for 5 minutes before serving.
- Make sure you pound your chicken flat (¾ inch thickness) before grilling.
- Heat grill over medium-high heat (500-600°F).
- Carefully grease the grill, then place the chicken onto the grill.
- Sear for 2 minutes per side, then continue cooking (flipping every 2 min) for roughly 4 more minutes, or until the chicken reaches an internal temperature of 155°F.
- Transfer to a clean plate, cover with a bowl or baking dish, and allow to rest for 5-10 minutes.
- Chicken may be frozen in the marinade for up to 3 months.
- Thaw completely before cooking as directed above.
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