This Greek chicken marinade contains savory flavors of oregano, fresh garlic, parsley, and lemon. It produces the most flavorful and tender chicken you'll ever taste! And, it only takes 5 minutes to prep!
This Greek chicken marinade is out-of-this world delicious! Full of mediterranean ingredients, this Greek chicken marinade is made with Greek yogurt which aids in tenderizing the meat. It's nice and thick so it does a good job coating each piece.
Similar to my steak marinade, this is my "go-to" chicken marinade because it's super tasty, easy to make, and produces incredibly tender chicken! Every bite is packed with flavor!
And while I have some other amazing recipes like my air fryer chicken thighs and this brown sugar garlic chicken, this Greek chicken marinade is perfect for when you want juicy and flavorful chicken on the grill!
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ℹ️ Why This Recipe Works
1. Easy Prep: We all need a little easy in our life and this Greek chicken marinade is fast and easy to make. It only takes 5 minutes!
2. Healthy: Since it's made with Greek yogurt, it's full of protein. There's also a lot of nutritional value in the olive oil, fresh parsley, and fresh garlic.
3. Tender and Juicy: The ingredients used to make this marinade contain healthy fat from the olive oil and acidity from the fresh lemon juice which helps break down the fibers in the meat resulting in the most tender and juicy meat!
🛒 Ingredients You'll Need
- Chicken - use pieces such as breasts, thighs, and drumsticks.
- Olive Oil - a key ingredient in the marinade that also has a high smoke point which helps when grilling.
- Oregano - adds that Greek flavor to the marinade.
- Greek Yogurt - a thick coating that helps tenderize the meat and adds moisture. Use plain Greek yogurt.
- Garlic - pairs well with the oregano and to the Greek flavor. It also helps tenderize the meat.
- Lemon - fresh squeezed lemon juice helps break down the fibers in the meat by allowing the oil and herbs to penetrate giving it intense flavor and moisture. The zest also adds a lot of extra flavor to the marinade.
- Parsley - has a fresh and mildly peppery flavor
- Salt - use a coarse salt such as kosher or sea salt. It's a flavor enhancer.
- Pepper - use coarse ground pepper. It's also a flavor enhancer.
Be sure to see the recipe card below for the full ingredients list & instructions!
📋 Variations
- Types of Chicken - this Greek chicken marinade works great with chicken breasts, thighs, and drumsticks. I find that using either boneless skinless or bone-in skin on thighs or drumsticks work best because the dark meat provides so much flavor.
- Olive Oil - using a flavored olive oil adds a depth of flavor. Any kind of flavored olive oil, such as lemon, rosemary, or garlic infused olive oil work great. The flavor really makes the flavor "pop" when it's going through the marinating process. It makes the flavor that much more intense. Avoid using extra virgin olive oil as it has a robust flavor and a lower smoke point. Avocado oil can also be used as a substitute.
- Salt and Pepper - while any salt and pepper work well, try using a coarse version. It helps enhance the flavor and texture. White pepper also works well.
- Additional Herbs & Seasonings - try adding in dry basil and dill to bring out more Greek flavors in this marinade.
🔪 Step-By-Step Recipe Instructions
Step 1: Start by mincing the garlic cloves and finely chopping the fresh parsley. Step 2: Put the garlic, plain Greek yogurt, lemon juice, lemon zest, salt, pepper, chopped parsley, dried oregano, and olive oil into a big mixing bowl. Using a spatula, mix until well combined.
Step 3: Put each piece of meat in a large gallon Ziplock bag. Pour the marinade into the bag so that it covers each piece. The marinade should be thick and full of amazing flavor! Make sure to get ALL of it into the baggie by scraping the bowl with a spatula.
👩🍳 Expert Tip: Instead of using a plastic baggie, you have the option to marinate the meat in a glass container with a lid.
Step 4: Seal the bag and move the pieces around so that each piece is well coated with the marinade. Place the Ziplock baggie onto a plate and put it in the refrigerator. Marinate for a minimum of 6 hours, preferably 24.
Step 5: Remove each piece of chicken from the Ziplock bag after it has had enough time to marinate. Discard the bag of marinade and place each piece on a large plate.
Step 6: Start the grill and let it get very hot, around 400°F. Once hot, put each piece of chicken directly on the grill racks. Sear on one side for 3-5 minutes before flipping it over.
When you flip the meat over, you'll see those gorgeous grill marks on each piece. FLAVOR I tell you...FULL of amazing flavor!
👩🍳 Expert Tip: Chicken breasts, thighs, and drumsticks are considered done when the internal temperature reaches 165°F. Cook time is just a gauge so make sure to use a digital meat thermometer to ensure the meat is done before removing it from the grill.
Once done, remove the chicken from the grill and serve immediately. This Greek chicken marinade makes the most delicious chicken that's perfect for any weeknight dinner!
It also pairs with just about any side dish you can think of! Try pairing it with these homemade mashed potatoes, oven roasted vegetables, grilled corn on the cob, or rice pilaf!
🙋 Recipe FAQs
Yes! If you don't have access to an outdoor grill, you can easily oven grill the chicken by using the broiler in your oven. Drumsticks and thighs take about 40 to 50 minutes to oven grill. Breasts take around 25-30 minutes. You can also oven bake the chicken in the oven on 350°F for 30 minutes or until the internal temperature reaches 165°F in the thickest part of the meat.
For best results, marinate the meat for at least 6 hours, but preferably overnight.
💭 Expert Tips
- Avoid reusing marinade that has been used to marinate chicken. It contains bacteria that can cause health issues.
- When grilling drumsticks, it's recommended to grill them for 8-12 minutes on each side. When the drumsticks are done, the meat will start to slightly pull back from the bone.
- I always top my grilled Greek chicken with fresh lemon zest. It helps intensify the flavor in every bite and let me tell you, every bite is FULL of garlic and just the right amount of lemon flavor. It's just beyond delicious!
- Want those grill marks and char? Turn up the fire toward the end of the grill and turn each piece of chicken over once. Watch it closely so it doesn't burn or overcook. To get those char marks, it's all in your grilling technique. Just like smoking meat, grilling also has an art to it.
- Store any leftovers in a container with a lid in the refrigerator for 2-3 days. Reheat in the microwave or in the oven at 300°F until warmed all the way through.
🍗 More Chicken Recipes
If you tried this Greek Chicken Marinade recipe or any other recipes on my website, please let me know how it turned out in the comments below. I love hearing from you! And, please leave a 🌟 rating while you're there!
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Greek Chicken Marinade
Equipment
- Grill
Ingredients
- 1 5.3 ounce tub of plain Greek Yogurt, (I use Chobani)
- 2 Tablespoons extra virgin olive oil (if you have a flavored olive oil, use it!)
- 6 cloves fresh garlic, minced
- ½ Tablespoon dried oregano
- 1 lemon, (juice and zest)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup fresh chopped parsley
- 4 lbs boneless and skinless chicken thighs and drumsticks
Instructions
- To make the marinade, combine 1 container of Greek yogurt, 6 minced garlic cloves, ½ teaspoon of dried oregano, juice of 1 lemon, ½ teaspoon salt, ¼ teaspoon of pepper, ¼ cup of chopped parsley in a large bowl. Stir well.
- Use a cheese grater or zester to scrape a thin layer of lemon zest from half the lemon. Add lemon zest to the bowl of marinade ingredients.
- Add the chicken pieces and marinade to a large plastic baggie or glass dish. Move each piece around to ensure all are well coated.
- Refrigerate the the meat in the marinade for at least 6 hours.Expert Tip: I like to marinate it overnight. The longer the marinade, the more flavorful!
- Start the grill and let it get very hot, around 400°F. Once hot, put each piece of chicken directly on the grill racks. Sear on one side for 3-5 minutes before flipping it over. The meat will be done when the internal temperature reaches 165°F.
- Once done, remove the chicken from the grill. Top with fresh grated lemon zest and serve immediately.
Video
Notes
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- If you don't have access to an outdoor grill, you can easily make this in the oven. However, it does taste best grilled. Bake in the oven on 350°F for 30 minutes or until the internal temperature reaches 165°F in the thickest part of the meat.
- When grilling drumsticks, it's recommended to grill the them for 8-12 minutes on each side. When the drumsticks are done, the meat will start to slightly pull back from the bone.
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- I always top the chicken with fresh lemon zest. It helps intensify the flavor in every bite and let me tell you, every bite is FULL of garlic and just the right amount of lemon flavor. It's just beyond delicious!
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- Want those grill marks and char? Turn up the fire toward the end of the grill and turn each piece over once. Watch it closely so it doesn't burn or overcook. To get those char marks, it's all in your grilling technique.
Jody B
Honestly the best chicken I’ve ever
made. It was slightly over cooked but thankfully chicken thighs are really hard to overcook. I will make this again and again. Served with a Greek salad and roasted garlic potatoes. Sent it to my
Mom which is saying a lot 🙂 thanks for
this winner winner chicken dinner!
Amanda Mason
Hi Jody! Yeah! So glad you loved it!! This is one of my favorite recipes, as well! Chicken thighs are done at 165°F so feel free to use a meat probe when grilling to ensure you pull the thighs off when they reach 165F. Let me know how your mom likes it!!
Leo Kranz
Do I put the chicken on indirect heat first then direct to chat and finish it off?
Amanda Mason
Hi Leo! I dont think I understand your question. When grilling, get the grill hot, about 3-5 minutes. Then place the chicken on the grill. After 5-7 minutes turn the chicken over. Let it cook another 5-7 minutes and then flip again. I then turn the heat to low and let it finish cooking until it reaches 165 degrees. I hope that helps!!
Leo Kranz
Hi Amanda, sorry for the question being confusing. When I put chicken on the grill I always put it on the indirect side (opposite the flame area). Then when the chicken is up to temp I throw it on the hot side (direct heat) to char it and finish it off. It takes a bit longer but the meat is really juicy. Hope that clarifies it.
Amanda Mason
Hi Leo! Got it!! I think that method will work just fine! Let me know how it turned out for you!!! Can't wait to hear!!
Leo Kranz
Amanda,..........recipe was the cat's meow. I didn't change a thing and it was AWESOME and the wife wants me to cook more often since I am retired. lol
Amanda Mason
Yeah Leo!!! I'm so glad to hear you and your wife loved it!! It's one of my favorite recipes ever!!! Thank you for following me and my food blog! I cant wait to hear what other foods you try!!!!
Paula
Do you use whole milk or reduced fat greek yogurt for this recipe?
Amanda Mason
Hi Paula!
I use one 5.3 ounce tub of plain Greek Yogurt, (I use Chobani). No milk is needed for this recipe.
Kristen
Did this and it was delish,grilled it outside with tomato and mango salad,the crowd went wild
People should comment after doing the dish,
Amanda Mason
Thank you Kristen for commenting on this dish!! So glad you and friends loved it!! Make sure to sign up for my newsletter so you get my latest recipes!! NExt time you make it, take a picture and tag me in social media! I want to see it!! Thanks you so much again!!
Odette
I did not get the char at all. The flavor was great but the visual left a lot to be desire.
Amanda Mason
Hi Odette, I'm glad you loved the taste but the char comes from your grilling technique. I tend to pop up the flames at the very end to get the char.
Julie
I so wish food bloggers would have a check the box choice for those who comment on "how good this dish looks, I'd love to make it!" and reviews from those who have actually made the dish. What a waste of time to read posts other than reviews.
I made this dish last night. The marinade is very good but I was so disappointed in the inaccurate baking time for chicken. I'm known for making juicy, tender boneless chicken breasts because I do not overcook them - 30" at 350 max. The breasts I used were very thick and my mind is elsewhere right now so I went along with the 40 to 60" at 375. I baked them for 40" but the top did not have the light brown roasted look so left them in for another 10". BIG MISTAKE! Like eating saw dust. At 375 they should not be baked longer than 30", maybe even 25" and don't worry about a roasted color on top like I did. Can always broil them for a couple minutes if you desire. I hope this review was worth reading to those who actually want to learn something.
Amanda Mason
Hi Julie,
Thanks for taking the time to comment. I'm really glad you liked the marinade. In regard to the cook time, note that my recipe calls for chicken thighs and drumsticks. The instructions state this: "After marinating, you can choose to grill the chicken or bake in the oven. If you bake in the oven, preheat oven to 375 and bake for about 40 to 60 minutes to ensure done. If you choose to grill the chicken, grill for a total of 35 - 40 minutes or until the juices run clear and the chicken is done all the way through." Whenever I bake thighs or drumsticks in the oven, I typically cook them for 40-45 minutes. I appreciate your feedback though and agree 60 minutes is a bit too long. I'm going to go ahead and adjust my instructions. Thanks again for the feedback! Also - these taste better grilled. My pictures are from the grill and not the oven. When you bake them in the oven, they are not nearly as pretty as when they come off the grill!
Ts
I agree with people actually saying they have made as opposed to it looks good but l am yet to make it 🙄🙄
Amanda Mason
I hope you are able to make it soon! I'd love to hear how it turns out for you!
Brittany
This chicken looks absolutely amazing! I love anything Greek so I will definitely be trying this ASAP!
Amanda Mason
Enjoy!!
Julie
Marinated and grilled chicken thighs are my go-to dinner all summer long. Cant' wait to give this version a try - the yogurt looks like such a good marinade!
Amanda Mason
I hope you enjoy!!
Stacey
I'm a sucker for all of these flavors, this sounds so good! I can't wait to try!
Amanda Mason
You're guaranteed to love it!
Michelle Blackwood
My best friend always telling me about her marinated chicken recipe, I can't wait to share you Greek recipe with it, it sounds so flavorful.
Amanda Mason
Share this one with her...I think she'll love it!
Cindy
thanks for this recipe. Do you need to baste the chicken with the marinade while it's cooking, or is there enough flavour already? Going to make it on the weekend!
Amanda Mason
No need to baste it while cooking. The marinade has enough flavor to where it's not needed. My best recommendation is to let this marinate overnight then grill. Enjoy and let me know how you liked it!!