This Greek marinated chicken is hands down the most flavorful and juiciest chicken dish I've ever tasted! A mediterranean cuisine with flavors like oregano, garlic, parsley and lemon, this dish is a family favorite! The secret to this grilled chicken is in the marinade! Only 5 minutes to prep!
Jump to:
Hands down people...HANDS DOWN the most delicious chicken recipe I've made. This Greek marinated chicken is so flavorful. So juicy. It's full of protein. Even the marinade is full of protein!
This is one of my absolute favorite grilled chicken thigh recipes. That's a big statement because I have some amazing chicken recipes, like my Lemon Garlic Chicken with White Cream Sauce and these Air Fryer Chicken Thighs.
Video: How To Make Greek Marinated Chicken
Here's a step-by-step video above on how to make this recipe.
Ingredients You'll Need
The marinade reminds me a lot of souvlaki marinade which typically consists of fresh garlic, oregano, rosemary, and sweet paprika. The liquid foundation contains a high quality extra virgin olive oil, lemon juice, and a dry white wine.
This Greek chicken marinade is thick and has a base made with plain Greek yogurt. I add fresh squeezed lemon juice so that it can help break down the raw meat by allowing the oil and herbs to penetrate the meat giving it intense flavor and moisture.
Fresh parsley is an underutilized ingredient and I use it in this marinade because it has a fresh and mildly peppery flavor. If you have a flavored extra virgin olive oil, use it in this Greek marinade. It will add more flavor.
Step-by-Step Recipe Instructions
Start by mincing the garlic cloves and finely chopping the fresh parsley. From there, place the garlic, plain Greek yogurt, lemon juice, lemon zest, salt, pepper, chopped parsley, dried oregano, and extra virgin olive oil into a big mixing bowl. Using a spatula, mix until well combined.
Next, place each piece of meat in a large gallon Ziplock bag. Pour the Greek marinade into the bag so that it covers the pieces of chicken.
Just look at that marinade! Thick and full of amazing flavor! Make sure you get ALL the marinade into the baggie by scraping the bowl with a spatula.
From there, seal the bag and move the pieces around so that each piece is well covered with the marinade. Place the Ziplock baggie onto a plate and place it into the refrigerator and let it marinate for 6-24 hours.
Remove each piece from the Ziplock bag after it has had enough time to marinate. Place each piece of Greek yogurt marinated chicken on a large plate. Now it's time to go start the grill! Light it up and let it get hot, around 400°F. Cooking chicken on the grill is easy and convenient.
Once the grill is good and hot, place 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!
Contrary to popular belief, chicken breasts, thighs, and drumsticks are considered cooked all the way through when the internal temperature reaches 165°F. I don't recommend always relying just on time. Time is just a gauge. Use a digital meat thermometer to ensure the chicken is done before removing it from the grill.
Once done, remove each piece from the grill and it is immediately ready to serve. This is the best grilled chicken. Look at this yumminess! Is your mouth watering yet...because it should be!
Marinating Chicken
For best results flavor wise with this Greek Marinated Chicken recipe, you will want to marinate the meat for at least 6 hours, if not overnight. Start by combining all the ingredients into a gallon size Ziplock bag. Next, add the pieces to the marinade. I let that bag sit in the refrigerator overnight. If you don't have that kind of time, I recommend letting the meat marinate for at least 6 hour.
Oven Grill Chicken
Did you know you can grill chicken in the oven? If you don't have access to an outdoor grill, you can easily oven grill the chicken by using the broiler in your oven. Chicken drumsticks and thighs take about 40 to 50 minutes to oven grill. Breasts take around 25-30 minutes. You can also oven bake this Greek chicken recipe in the oven on 350°F for 30 minutes or until the internal temperature reaches 165°F in the thickest part of the meat.
Expert Tips and FAQs
- Make this Greek marinated chicken recipe with breasts, thighs, and drumsticks. I find using either boneless skinless thighs, bone-in thighs, and drumsticks to be the best because the dark meat provides so much flavor. The dark meat has more fat than the breast so when I'm wanting "melt in your mouth" texture, I go for the dark meat.
- When grilling chicken drumsticks, it's recommended to grill the chicken for 8-12 minutes on each side. When chicken legs 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!
- I'm a big believer of using a flavored olive oil when cooking. Any kind of flavored olive oil is great for this recipe. I've used a lemon based olive oil, rosemary based olive oil and garlic based olive oil. The flavor in the olive oil really makes the flavor "pop" when it's going through the marination process. It makes the flavor that much more intense.
- Want those grill marks and char? Turn up the fire toward the end and turn over once. Just don't let your chicken burn or overcook. To get those char marks, it's all in your grilling technique.
Other Foods You Can Grill
My BBQ Grilled Chicken Wings are grilled to perfection and covered in my sweet and smoky homemade BBQ sauce. If you love a good steak then make sure you check out my 10 Garlic Clove Marinated Grilled Filet. Marinated in fresh garlic and rosemary, grilling filet mignon has never been so easy…or tasty!
Since the grill is already hot, why not grill some side dishes? Topped with fresh lime juice and crumbled Cotija cheese, this Grilled Corn with Fresh Lime and Cotija Cheese recipe is slightly charred and full of flavor. It’s easy to make and is the perfect side dish for any backyard cookout! And you can also grill green beans! Grilled Green Beans are the easiest, most delicious side dish for any BBQ!
Now...let's get to grilling!! Happy eats, friends!
I can’t wait to hear how this recipe turned out for you! If you’ve tried this or any other recipe of mine on the website, make sure you rate the recipe. You can also leave a comment below! I love hearing from you!
Stay Updated! Get all the latest tasty goodness straight to your inbox by signing up to receive my weekly email for the latest and greatest recipes!
Follow Recipes Worth Repeating for more amazing recipes!
Greek Marinated Chicken
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 the yogurt, olive oil, minced garlic, oregano, lemon juice, parsley, salt ,and pepper in a 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.
- Grab a gallon sized Ziplock bag and add the chicken pieces and marinade to the bag. 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!
- After marinating, you can choose to grill the chicken on an outdoor grill,oven grill, or bake it in the oven. If you bake it in the oven, preheat oven to 350°F and bake for the breasts for about 30 minutes or until the internal temperature reaches 165°F.If you choose to grill, do so for 25-30 minutes or until the juices run clear and the internal temperature reaches 165°F.
- Top with fresh grated lemon zest and serve immediately.
Video
Notes
- Make this Greek marinated chicken recipe with breasts, thighs, and drumsticks. I find using either boneless skinless thighs, bone-in thighs, and drumsticks to be the best because the dark meat provides so much flavor. The dark meat has more fat than the breast so when I'm wanting "melt in your mouth" texture, I go for the dark meat.
- When grilling drumsticks, it's recommended to grill the meat for 8-12 minutes on each side. When the legs are done, the meat will start to slightly pull back from the bone.
I always top this dish 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! - I'm a big believer is using a flavored olive oil when cooking. Any kind of flavored olive oil is great for this recipe. I've used a lemon based olive oil, rosemary based olive oil and garlic based olive oil. The flavor in the olive oil really makes the flavor "pop" when it's going through the marination process. It makes the flavor that much more intense.
- Want those grill marks and char? Turn up the fire toward the end and turn over once. Just don't let the chicken burn or overcook. To get those char marks, it's all in your grilling technique.
Nutrition
Update Notes: This post was originally published on July 18, 2017, but was republished with an updated step-by-step instructions, pictures and tips in February 2021.
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!!
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!
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!
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!!
Brittany
This chicken looks absolutely amazing! I love anything Greek so I will definitely be trying this ASAP!
Amanda Mason
Enjoy!!
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!
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.
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.
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!!!!
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!!