Greek Chicken Marinade

Reasons you’ll love this recipe

• Uses simple ingredients. It’s likely everything you need to make this greek marinade is in your kitchen right now.
• Gluten-free and dairy-free. You don’t have to worry about hidden ingredients when making the marinade homemade.
• You can make it ahead of time. Marinate a day ahead of time or freeze the chicken in marinade to use later on.

Ingredients

Boneless skinless chicken breasts – I recommend using high-quality organic chicken for best results and to keep the recipe clean. Also, to help the chicken breasts cook evenly, use a meat mallet to pound the chicken to about ½ inch thickness. 

You can also use bone-in chicken breasts or chicken thighs with this greek marinade; just adjust the cooking time if you need to. 

Extra virgin olive oil – Oil is important in any chicken breast marinade recipe because it provides fat that keeps it moist and from drying out. I prefer the flavor of extra virgin olive oil, but you can use greek olive oil, avocado oil, or other high-quality oil. You can also use canola oil, but it won’t have the same flavor as olive oil.

Lemon – Lemon juice and zest give this greek chicken marinade a burst of fresh flavor. 

Red wine vinegar – You can use white or red wine vinegar in this marinade recipe. Both are delicious and provide a nice acidity. 

Garlic – fresh garlic is the way to go with this marinade. The flavor is outstanding! I recommend using a Microplane grater to grate the garlic. If you chop the garlic, make sure to chop it up finely.

Dried oregano – many greek marinade recipes include various herbs, but the authentic recipes only call for dried oregano. I always have dried oregano in my pantry, so that’s what I use.

Honey – using a small amount of sweetener balances out this greek marinade’s acidity and other flavors. However, it’s unnecessary to leave it out if you want a more acidic marinade.

How to Make Greek Chicken Marinade

• Start by making the Greek marinade. Add all of the marinade ingredients to a 16- ounce mason jar container and give it a shake. You can also use a mixing bowl and a whisk. I like to use mason jars to store any leftover marinade.
• Put the chicken into a large Ziploc bag or glass container, and pour the desired amount of marinade over the chicken. Marinate the chicken for at least an hour or overnight if you can. You can also freeze the chicken in the marinade if you’re not going to be able to make it right away.
• Prepare the grill. Set the grill temperature to medium-high heat. 
• After the grill is hot, then remove the chicken from the marinade and place it directly onto the grill. Discard the marinade.
• Close the grill and grill the chicken for 5-7 minutes, and then using tongs, flip to the other side and grill for another 5-7 minutes or until the internal temperature reaches 165º.
• Remove the chicken from the grill and place it on a plate and cover it with foil. Let the chicken rest for 3 – 5 minutes before slicing and serving.

Cooking Tips

I’ve made this greek chicken marinade numerous times and learn some tricks and tips along the way.

• You can leave the honey out. As I said, the honey brings a balance to the greek marinade, but if you want this to be a part of a low carb, keto, paleo, or Whole30 lifestyle, then you can leave the honey out or use an approved sweetener.
• Whisk in plain greek yogurt. Some greek marinade recipes call for Greek yogurt (1/4 – 1/3 cup). The Greek yogurt helps to tenderize and create a super juicy chicken breast. It also gives a tangy flavor to the marinade. I’ve made it with and without the greek yogurt. Both are good, but I prefer the simplicity of using olive oil, lemon, vinegar, and spices.
• You can use a grill pan or an outdoor grill. It snows nine months out of the year where I live, so I often use my grill pan to make this recipe. 
• Don’t push down on the chicken as it cooks on the grill. I know it’s tempting to do this, but pushing on the chicken as it cooks squeezes out the juices leaving you with dry chicken.
• Let the chicken breasts rest for a few minutes after you take it off the grill. This is another tip I’ve learned about cooking juicy chicken on the grill. Letting the chicken rest gives the juices a chance to settle. If you cut the chicken right after it’s off the grill, all of the juices will run out, leaving you with dry chicken.
• You can bake the chicken breasts in the oven. If it’s in the dead of winter or you just want a more hands-off approach, then bake the marinated chicken in the oven in a 400-degree oven for 25 – 30 minutes or until the internal temperature of the chicken reaches 165 degrees and the juice run clear.
• Doubles up as a salad dressing. Of course, don’t use a greek marinade that’s had raw chicken in it on a salad. Either save some before adding it to the chicken or make extra. 
• You can use this greek chicken marinade recipe on steak or pork. Marinade the same as chicken but adjust the cooking time.