Description
The Best Greek Chicken Marinade transforms everyday chicken with zesty lemon, garlic, and herbs for a bold, Mediterranean-inspired flavor you’ll want to use on repeat.
Ingredients
- 1/3 cup freshly squeezed lemon juice
- 1/2 cup extra-virgin olive oil
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 tablespoon red wine vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- Optional: 2 tablespoons chopped fresh parsley or dill
Instructions
- In a medium bowl, whisk together lemon juice, olive oil, garlic, oregano, red wine vinegar, salt, and pepper until well combined.
- Pat chicken dry and, if using large breasts, lightly score the surface to help the marinade penetrate.
- Place chicken in a zip-top bag or shallow dish, pour marinade over, and toss to coat. Cover or seal and refrigerate for at least 30 minutes or up to overnight.
- Grill over medium-high heat or roast in a 425°F oven until chicken is fully cooked and juices run clear. Optionally, garnish with fresh parsley, lemon wedges, or crumbled feta before serving.
Notes
- Garnish with fresh herbs, feta, or lemon wedges for added brightness and presentation.
- Pairs well with Greek salad, roasted potatoes, pita bread, or tzatziki.
- Use the chicken in wraps, grain bowls, salads, or skewers for versatile meals.
- Store cooked leftovers in the fridge for up to 4 days; great for meal prep.
- Freeze uncooked marinated chicken for up to 3 months; thaw before cooking.
- Reheat gently with a splash of stock or water to maintain moisture.
- Works well with pork, shrimp, or tofu—adjust marinating time accordingly.
- Add lemon zest or red pepper flakes for extra flavor kick.
- Use reserved or boiled marinade for safe basting.
- Marinade can be prepared up to 3 days in advance and stored in the fridge.
