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Greek Chicken Marinade

A bright and flavorful Greek chicken marinade made with lemon, red wine vinegar, oregano, and olive oil. Works for grilling, baking, or pan frying. Ready in minutes with pantry staples.
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Prep Time 5 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 50 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 261
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup olive oil use high-heat olive oil for grilling
  • 1 tbsp red wine vinegar or more to taste
  • 1 lemon juice only, fresh preferred
  • 1 tsp honey mild and runny, or more to taste
  • 1 tsp dried garlic powder do not substitute fresh garlic for grilling
  • 2 tsp dried oregano
  • 1/2 tsp salt or more to taste
  • 1/4 tsp ground paprika
  • 1/4 tsp ground black pepper
  • 1 lb boneless skinless chicken breasts or chicken thighs or tenders

Equipment

  • Large zip-top bag
  • Meat mallet or rolling pin
  • Medium measuring jug
  • Whisk
  • Skillet or grill
  • Meat thermometer

Method
 

  1. Whisk together olive oil, red wine vinegar, lemon juice, honey, garlic powder, oregano, salt, paprika, and black pepper in a medium measuring jug until fully combined.
  2. Place chicken in a large zip-top bag (4 to 6 quart). Leave the bag open and use a meat mallet or rolling pin to pound the chicken to 1/2 to 3/4 inch even thickness.
  3. Pour the marinade over the chicken. Remove most of the air from the bag and zip it closed. Gently massage the marinade into the chicken for 30 to 60 seconds.
  4. Place the bag in the refrigerator for at least 30 minutes and up to 2 days.
  5. When ready to cook, remove the bag from the fridge and let it rest on the counter for 20 minutes. Remove the chicken from the bag right before cooking and discard the bag and any leftover marinade.
  6. Grill: Heat grill to high heat, lightly oil the grates, and grill chicken 2 to 4 minutes per side covered until internal temperature reaches 165°F.
  7. Stovetop: Heat a skillet over medium-high heat and cook chicken 5 to 8 minutes per side until browned and cooked through to 165°F.
  8. Oven: Place chicken in a shallow baking dish, top with a pat of butter or drizzle of olive oil, and bake at 400°F for 18 to 20 minutes until internal temperature reaches 165°F.
  9. Rest the chicken for 5 minutes before slicing and serving.

Notes

Never reuse marinade that has touched raw chicken. Garlic powder is preferred over fresh garlic to prevent burning on the grill. Chicken can be frozen in the marinade for up to 3 months. Always check internal temperature reaches 165°F at the thickest part.