Whip up a batch of Greek Chicken Marinade in minutes for the most flavorful chicken on the grill. Packed with lemon, dill, oregano and garlic.
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This recipe is my offical new favorite. It’s super simple but sometimes those are the best ones.
I really dig Greek food so the combination of flavors it just perection to me. I promise you it will quickly become a summertime favorite.
Ingredients for Greek Chicken Marinade:
We’re using all the classic ingredients you find in Greek food in this marinade. Here’s what you need to grab:
Greek yogurt is the base of the marinade and adds some delicious tanginess and keeps the chicken moist and tender as it’s grilled.
Fresh lemon zest and juice bring all the citrusy flavor. It really adds some freshness and zip.
Garlic, dill and oregano are classic Greek herbs and spices. They bring lots of bright, fresh flavor. Dried dill and dried oregano are featured in this recipe for ease.
If you happen to have fresh herbs you can definitely use them instead. Add twice the amount listed in the recipe if you’re using fresh.
How to Make the Greek Chicken Marinade
Grab a large bowl and whisk together all the ingredients. That’s it.
Toss your chicken in the marinade and make sure it’s all thoroughly coated. Cover the bowl and marinate in the refrigerator.
How Long to Marinate?
Because there’s a lot of lemon in the marinade you don’t want to leave the chicken in it for too long. Soaking protein in acid for too long can toughen it up and make the texture weird.
The marinating time for this recipe is best for 1 to 4 hours. Any longer may change the texture.
What Cut of Chicken to Use
You can literally use any cut of chicken for this recipe. I’ve tried it with bone-in chicken thighs (pictured here) and boneless chicken breasts. Both were delicious.
You could dice chicken breasts or thighs into chunks and once marinaded thread them onto skewers before cooking.
How to Cook the Chicken
You have a few options for cooking this Greek chicken. My favorite way to to grill it. It adds a delicious char and another level of flavor.
If the weather isn’t great you can also bake the chicken. How long to bake the chicken will depend on what cut you choose. Preheat the oven to 400 degrees and cook until the internal temperature has reached 165 degrees F.
You can also cook the chicken in a skillet. If you’re going this route, pat dry the chicken once you remove it from the marinade. This helps create a good sear on the chicken in a skillet.
Otherwise it will boil rather than sear and the end results just won’t be great.
A Little Marinade Tip
Be sure to throw out the marinade after you remove the raw chicken from it. It is not safe to reuse.
If you plan to baste the chicken as it grills, portion out a small amount before adding the raw chicken. Keep that portion separate for basting later.
More Marinade Recipes:
Greek Chicken Marinade
- 1 cup plain Greek yogurt
- 2 large lemons
- 3 large garlic cloves
- 1 1/2 tsp. dried dill weed
- 1 Tbsp. dried oregano
- 1/2 tsp. onion powder
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- Chicken, boneless or bone-in
- In a large bowl, whisk together Greek yogurt, zest and juice of 1 lemon, garlic, dill, oregano, onion powder, salt and pepper. Add chicken and toss to coat completely. Marinate for 1 to 4 hours.
- Grill chicken over medium-high heat or bake at 400 degrees until internal temperature reaches 165 degrees F. When grilling chicken, slice lemon in half and grill for a few minutes on the cut side. Squeeze over cooked chicken.