Greek Marinated Chicken
Whip up a delicious, Mediterranean-inspired dinner in a flash with this incredible Greek Marinated Chicken. Simple ingredients, 5 minutes prep, and tender, flavorful chicken guaranteed every time.
When I need dinner in a hurry, this simple Greek chicken has been a go-to for years. It takes mere minutes to prep, can be cooked any way that you like, and is incredibly versatile. In fact, I always make a double batch if I have enough chicken, because this is one leftover that never lingers in the fridge — it’s perfect for wraps, sandwiches, gyros, and satisfyingly protein-rich salads.
I’ve even been known to spy family members snacking on pieces cold! The classic Greek flavors never disappoint! đŸ˜‰
Prefer similar flavors in meatball form? These Greek chicken meatballs are easy to bake or pan-fry!
The Secret’s in the Marinade
The beauty of this recipe is the power of a super simple marinade to not only impart incredible flavor, but simultaneously transform humble chicken breasts — so often maligned for being dry and tough — into tender, moist pieces of lean protein.
What magical marinade ingredients accomplish this feat? The tenderness comes from a base of plain Greek yogurt, while the flavors come from a simple mix of garlic, lemon, red wine vinegar, and a hefty dose of that amazing Mediterranean herb, oregano.
Recipe Ingredients
Ingredient Notes & Common Substitutions
- Chicken: I highly recommend using thinly-sliced boneless, skinless chicken breasts. They cook quickly and evenly and are the best way to ensure chicken doesn’t become dry or tasteless when cooked in a skillet. I buy them that way to save time, but you can slice your own by carefully cutting each breast in half to make two thinner portions. That said, this marinade also works beautifully with “regular” chicken breasts, chicken thighs, or even chicken legs.
- Greek yogurt: Thick, tangy, and absolutely perfect for marinating your chicken. You want to use plain yogurt – no stray flavors welcome here – and could substitute plain regular yogurt or even buttermilk in a pinch.
- Lemon juice: Fresh is best and gives the ideal flavor. Feel free to add in a little lemon zest, too, if you are a lemon lover! In a major pinch? Use bottled lemon juice, or substitute it with more red wine vinegar, white wine vinegar, or champagne vinegar – the flavor will be slightly different, but you’ll get the acidity that’s important to tenderizing the chicken.
- Garlic: Fresh garlic, whole cloves. Just smash them with the flat side of a knife, no need to mince.
- Dried oregano: Dried oregano really packs the punch that you want for this recipe, so is recommended over fresh for use in the marinade. Feel free to use sprigs of fresh oregano for a garnish on the cooked chicken, however; it’s lovely!
Does Greek yogurt tenderize chicken?
Yes! Greek yogurt is a marinade power player because it has a bit of acidity – which is what gives this type of yogurt its signature tang – which tenderizes chicken and other meats. As a bonus, the acid in Greek yogurt is different from the kind found it citrus or vinegars, so by incorporating all three of these in your marinade, you are truly guaranteeing tender, juicy chicken breasts.
How To Make Greek Chicken
This truly could not be simpler!
- Prep the marinade. You can put the marinade and chicken in a zip-top bag, but I prefer to just mix the marinade in a large prep bowl, add the chicken, then cover with plastic wrap or beeswax wrap.
- Nestle the chicken and let it rest in the refrigerator. Leave it at least 30 minutes if possible for the best flavor and tenderness, or up to 3 hours.
- Cook! This chicken can be grilled, cooked on the stovetop, or even baked.
How long can you marinate Greek chicken?
Because of this marinade’s components, the ideal marinating time is between 30 minutes and 3 hours.
Greek yogurt by itself has a relatively mild acidity, and could be left on chicken for up to 24 hours without a poor result. The addition of lemon juice and vinegar, however, makes the marinade much more acidic overall, which breaks down the chicken more quickly. Of course this is good for delivering results and for cooks in a hurry, but if chicken is left in a citrus or vinegar marinade for much more than 3 hours, it can actually become overly tenderized and have an off texture when cooked.
Do you rinse marinade off of chicken before cooking?
No! You should always discard extra marinade, but this does not mean rinsing marinade off of chicken breasts or thighs prior to cooking. Use kitchen tongs or a large fork to pick up pieces of chicken from the bowl in which they marinated, and place them directly onto your grill, hot skillet, or baking dish. The marinade that adheres to the chicken will cook along with and impart crucial flavor.
The marinade to discard? What remains behind in the bowl or bag. This should never be consumed, as you’ve literally used it to soak raw meat.
What is the recommended internal temperature for chicken breasts?
When chicken hits 165° F, it is cooked through and ready to eat, according to the USDA. If you let the chicken continue cooking as it climbs above this temperature, it can quickly dry out, and there’s no going back. The best way to avoid this? Invest in a simple instant-read meat thermometer. This makes it easy to watch for that benchmark and pull the chicken off right away. No guesswork.
How to grill Greek chicken
Preheat a grill to medium-high heat, lightly oil the grates, and, when hot, add chicken breasts straight from the marinade. Grill chicken for 2-3 minutes on each side, just until the thickest part’s internal temperature reaches 165 degrees F. The chicken should no longer be pink in the middle. It will take longer if not using thinly-sliced breasts.
How to pan-fry Greek chicken
This chicken is also delicious cooked in a grill pan indoors or in an everyday skillet. Warm a large pan of your choice over medium-high heat, add a drizzle of olive oil – just enough to lightly coat the bottom – then add chicken breasts and cook for 2-3 minutes on each side. Again, this will take longer if using thicker chicken breasts or chicken thighs.
How to bake Greek chicken
This chicken can also be baked! Remove chicken pieces from marinade, gently shaking off any excess, and place in a lightly-greased baking pan. Bake at 350 or 400 degrees F until the chicken reaches 165 degrees F in the middle. If you prefer a browned crust, you can quickly sear the outside of the chicken in a skillet, then transfer to the oven to finish cooking.
How do I get a nice golden crust on my chicken breasts?
Two tips here: be sure your chicken breasts are seasoned evenly on both sides, and be certain that the pan and cooking oil is already hot when you place the chicken breasts in the skillet. This helps them to sear quickly on the bottom and delivers that appetizing golden crust.
Serving Suggestions
- Tuck slices of this tender Greek chicken into pita bread alongside diced cucumber, tomatoes, red onions, and tzatziki sauce for the most delicious homemade gyros.
- Place slices of chicken on a serving platter along with veggies, feta, and Kalamata or green olives for a help-yourself smorgasbord everyone will devour.
- Serve it alongside a Greek chickpea, light Mediterranean orzo, or everyday Greek salad for a lower-carb meal.
- Layer this chicken into a wrap with hummus and your favorite veggies for a light, easy lunch.
- Use this chicken as a replacement protein in this healthy, satisfying Greek salmon salad.
Dill, fresh parsley, and fresh lemon wedges make lovely accompaniments, however you choose to serve it.
More Easy Chicken Recipes
Love new, simple ways to make chicken taste good? Try this incredibly easy dry rub, or a delightfully hands-off baked Italian dressing chicken. Prefer chicken skillets? Our favorites are creamy Tuscan chicken, chicken with lemon thyme or lemon rosemary, and lemon chicken pasta.
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Greek Marinated Chicken
Ingredients
- 3 tablespoons plain Greek yogurt
- 2 tablespoons extra virgin olive oil
- 1 tablespoon dried oregano
- 2 teaspoons red wine vinegar
- 4 cloves garlic smashed but whole
- juice of 1 lemon
- 1/4 teaspoon kosher salt
- 8-10 cracks fresh-ground black pepper
- 1 and 1/2 pounds boneless, skinless chicken breasts
Instructions
- Combine yogurt, olive oil, oregano, vinegar, garlic, lemon juice, salt, and pepper in a medium bowl. Whisk well to combine. Add chicken and turn to evenly coat with the marinade. Cover, place in the fridge, and marinate for at least 30 minutes and up to 3 hours.
- Remove chicken and discard extra marinade. Cook as desired—it can be grilled, pan-fried in a skillet, or even baked. Slice if desired and serve.
