This Greek Chicken Marinade effortlessly infuses chicken with the enticing aromas and flavors of the Mediterranean. Made from simple, easy-to-find ingredients, this versatile marinade is perfect for summer grilling, simple weeknight dinners, and meal prep.
1poundchickenbreasts or thighs, pounded to a uniform thickness
Instructions
In a medium bowl or measuring cup, whisk together the marinade ingredients.
Place the chicken in a large ziploc bag or casserole dish, and pour in the marinade.
Allow chicken to marinate in the fridge for at least 30 minutes, up to overnight.
Once ready to cook, remove the chicken from the refrigerator and allow it to sit on the counter for 20 minutes.
Cook chicken on the grill, in the oven or on the stove until internal temperature registers 160-degrees at the thickest part (see notes for detailed instructions).
Grill:
Heat your grill to medium-high heat. Lightly oil grates. Grill chicken until each side browns and has light grill marks, about 15-20 minutes, until cooked through.
Stove:
Heat a skillet over medium-high heat and cook the chicken around 5-8 minutes per side, until browned and cooked through.
Oven:
Preheat oven to 400 degrees. Place the chicken in a shallow baking dish and drizzle with olive oil. Bake 18-20 minutes, until cooked through.
Remove chicken breasts from the grill, stove or oven and set aside to a clean plate. Tent with foil and allow to rest for 5 minutes before slicing and serving. Enjoy!
Notes
Store the leftover Greek chicken in an airtight container in the fridge for 3 to 4 days. It also freezes well for 3 to 4 months. Before reheating, let the chicken thaw overnight in the fridge.
If you have extra unused marinade, keep it in an airtight container in the fridge for up to 1 week. The used marinade must be discarded as it can contain harmful bacteria from the raw meat.