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Greek Chicken Marinade

A bright, zesty marinade made with olive oil, fresh lemon juice, garlic, and oregano that transforms chicken into a juicy, flavorful Mediterranean dinner.
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Prep Time 15 minutes
Cook Time 16 minutes
Marinate Time (minimum) 1 hour
Total Time 31 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup extra virgin olive oil
  • 0.25 cup fresh lemon juice about 2 lemons, freshly squeezed
  • 3 garlic cloves minced
  • 1 tbsp red wine vinegar
  • 1 tbsp dried oregano Greek or Mediterranean oregano preferred
  • 1 tsp salt
  • 0.5 tsp black pepper freshly ground
  • 0.5 tsp crushed red pepper flakes optional
  • 1 tbsp fresh parsley chopped, optional
  • 2 lbs boneless skinless chicken breasts or thighs

Equipment

  • Medium mixing bowl
  • Whisk
  • Resealable Zip-Top Bag or Shallow Dish
  • Grill or grill pan
  • Instant-read thermometer

Method
 

  1. In a medium mixing bowl, whisk together the olive oil, fresh lemon juice, minced garlic, red wine vinegar, oregano, salt, black pepper, and red pepper flakes until smooth and emulsified.
  2. Stir in the fresh parsley if using.
  3. Place chicken in a large resealable zip-top bag or shallow dish. Pour the marinade over the chicken and turn each piece to coat completely.
  4. Seal the bag and refrigerate for at least 1 hour, or overnight for best flavor. Do not exceed 24 hours.
  5. Remove chicken from the marinade and shake off excess. Discard the used marinade.
  6. Grill over medium heat, bake at 425 degrees F, or sear in a hot skillet until the internal temperature reaches 165 degrees F — about 6 to 8 minutes per side on the grill.
  7. Let the chicken rest for 5 minutes before slicing and serving.

Notes

Chicken thighs stay juicier on the grill than breasts. The marinade can be made ahead and stored in the fridge for up to one week. Freeze in ice cube trays for convenient single-use portions.