Description
I’m totally hooked on this Greek Marinated Chicken—it’s juicy, tangy, and packed with Mediterranean flavors that make every bite feel like a mini-vacation! I stumbled on a similar dish at a little Greek restaurant years ago, and after a few (okay, messy) attempts in my kitchen, I perfected this recipe. The zesty lemon, bold garlic, and fragrant herbs come together for a delicious meal my family begs for weekly. It’s super easy to prep, forgiving if you’re a beginner, and perfect for grilling or baking. (Pro tip: make extra because leftovers are amazing!) Try this flavorful chicken for your next dinner—it’s a guaranteed crowd-pleaser.
Ingredients
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2 lbs (900g) chicken thighs, bone-in, skin-on (boneless works if you’re in a pinch)
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1 tbsp (15ml) olive oil, for brushing before cooking
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1/2 cup (120ml) extra-virgin olive oil, for the marinade
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1/4 cup (60ml) fresh lemon juice, from about 2 lemons (fresh is a must!)
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6 garlic cloves, minced (I go big on garlic, adjust to taste)
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2 tbsp (30g) plain Greek yogurt, for that tender, tangy vibe
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1 tbsp (15ml) red wine vinegar, for a subtle kick
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2 tsp (10g) dried oregano, or 2 tbsp fresh if you’ve got it
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1 tsp (5g) dried thyme, for earthy goodness
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1 tsp (5g) smoked paprika, for a smoky touch
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1 tsp (5g) kosher salt, to bring it all together
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1/2 tsp (2.5g) black pepper, freshly ground for a little bite
Instructions
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Make the Marinade: In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, Greek yogurt, red wine vinegar, oregano, thyme, smoked paprika, salt, and pepper. I always give it a quick taste (it’s safe!) to check the balance—should be zesty and bold for that Greek Marinated Chicken magic.
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Marinate the Chicken: Pop the chicken thighs into a large zip-top bag or shallow dish. Pour the marinade over, making sure every piece is coated. I like to massage the bag to really work it in. Refrigerate for 2-8 hours (8 is best for max flavor).
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Preheat and Prep: When you’re ready to cook, preheat your grill to medium-high (about 400°F/200°C) or oven to 375°F (190°C). Brush the chicken lightly with the 1 tbsp olive oil to prevent sticking. (I forgot this once, and it was a grill-sticking disaster!)
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Cook the Chicken: Grill for 6-8 minutes per side, or bake for 35-40 minutes, until the internal temperature hits 165°F (74°C). I always use a meat thermometer to keep it juicy. The Greek Marinated Chicken should be golden with a slight char—yum!
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Rest and Serve: Let the chicken rest for 5 minutes to lock in those juices. (I sneak a piece while waiting—can’t resist!) Serve hot with your favorite sides, like tzatziki or roasted veggies, and enjoy!
Notes
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Marinating Tip: Don’t skimp on the marinating time—2 hours minimum, but overnight is even better for that bold Greek Marinated Chicken flavor. I learned this the hard way when I rushed it once, and it just wasn’t the same.
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Versatility: This recipe works great on the grill, in the oven, or even in an air fryer (360°F for 20-25 minutes). I’ve tried all three, and they’re all delicious!
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Leftovers: Store extras in the fridge for up to 4 days or freeze for 3 months. I love chopping leftovers for salads or wraps—so easy!
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Personal Touch: My kids go crazy for the honey-glazed variation (add 2 tbsp honey to the marinade). It’s a sweet twist that’s perfect for family dinners.
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Equipment Tip: A meat thermometer is your best friend to avoid overcooking. I got one after drying out a batch (never again!).
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Equipment:
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Large zip-top bag or shallow dish (for marinating)
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Medium mixing bowl (for marinade)
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Whisk (for mixing)
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Grill or oven (for cooking)
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Basting brush (for olive oil)
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Meat thermometer (to check doneness)
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- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Main Dish
- Method: Grilling or Baking
- Cuisine: Mediterranean, Greek
Nutrition
- Serving Size: 1 chicken thigh (about 150g cooked)
- Calories: 380 kcal
- Sugar: 1g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 26g
- Cholesterol: 130mg