Best Greek Chicken Marinade
Congratulations - you just found your new favorite chicken marinade! Greek yogurt is the key to a marinade that makes every bite tender and juicy. Notes of lemon and herbs make this a truly outstanding marinade.
Servings: 4
Calories: 434kcal
Ingredients
- 4 chicken breasts boneless skinless
- 2 lemons
- 6 cloves garlic minced
- 2 tbsp dried oregano
- ½ tsp red pepper flakes
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
- 4 tbsp olive oil
- ¾ cup Greek yogurt
Instructions
- Place the chicken breasts in a large bowl.
- Add the zest and the juice of the 2 lemons to the chicken followed by minced garlic, oregano, red pepper flakes, salt, pepper, olive oil and Greek yogurt. Using a pair of tongs, move the chicken around to make sure every piece is well coated with the marinade.
- Cover and marinate for 30 minutes up to 8 hours.
- Once ready to cook, bring the chicken to room temperature and use one of the following methods to cook the chicken.
To grill the chicken
- Preheat the grill to medium high. Once the grill is ready, take the chicken out of the marinade using a pair of tongs and shake off the excess marinade.
- Place the chicken on the grates and grill for 5 to 7 minutes on each side, flipping once. The chicken is ready once the internal temperature registers at 165 degrees F.
- Let the chicken rest for 2 to 4 minutes before slicing.
To bake the chicken in the oven
- Preheat the oven to 425 degrees F and coat a baking sheet with cooking spray.
- Place the marinated chicken on the baking sheet and bake in the oven for 25 to 30 minutes.
To pan sear the chicken
- Heat a cast iron skillet or a heavy bottom pan over medium high heat. There is no need to add oil to the pan.
- Take the chicken out of the marinade and shake off the excess marinade. Place the chicken in the pan and cook for 5 to 8 minutes undisturbed on one side.
- Flip and cook for another 5 to 8 minutes until the chicken is fully cooked.
Video
Notes
- You can serve this Greek marinated chicken with lemon rice, Greek potatoes or Greek salad. It also makes a great wrap with pita and tzatziki.
- Use this chicken on pizza, pasta, rice bowls, salad, sandwiches or paninis.
- You can use other cuts of chicken including boneless skinless chicken thighs, tenders or wings.
- Cooking time may vary depending on the thickness of the chicken cut.
- Store the leftovers in an airtight container and refrigerate for up to 3 days.
Nutrition
Calories: 434kcal | Carbohydrates: 10g | Protein: 53g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 147mg | Sodium: 864mg | Potassium: 1018mg | Fiber: 3g | Sugar: 3g | Vitamin A: 198IU | Vitamin C: 33mg | Calcium: 116mg | Iron: 2mg