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!
Jump to:
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.
WANT TO SAVE THIS RECIPE?
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!
📧 Don't forget to subscribe to my newsletter, so that you don’t miss out on any of my delicious recipes!
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
-
- 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.
-
- 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!
-
- 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.
Luke
I will be getting tried this weekend for a BBQ; I know my friends will love this recipe, as the flavours sound amazing ๐
Amanda Mason
You are going to absolutely love this recipe! It's so flavorful!!
Lan
Simple but absolutely delicious! Thanks a bunch, Amanda!
Amanda Mason
I'm so glad you loved the recipe, Lan!!!
Linda
After making this chicken the first time, my family told me this is the *ONLY* at I should cook chicken. Absolutely delicious!!!
Amanda Mason
Linda - SO GLAD to hear this! It's a delicious meal and so good on the grill!! So glad you all loved it!
Kelly
Looking forward to tasting this tonight! I split the olive oil to half regular and half infuser spicy Calabrian pesto olive oil I puthasked on vacation in Branson from Nikaโs. I canโt wait to report back!
Amanda Mason
Can't wait to hear, Kelly!!
Lynn
Flavor was wonderful but the chicken stuck to the grill even though we used a grill spray to keep it from sticking. Therefore it was dry. Cooked it at 350 degrees on the grill. I am going to try this again in the oven and see if it does better...
Amanda Mason
Interesting...I've not had that happen to me. Did you use a digital meat thermometer to pull the chicken off when the internal chicken temperature hit 165ยฐF?
Lynn
Yes, we used a meat thermometer. I am going to try it in the oven next time. I loved the flavor of the chicken but it was dry. Thanks for responding!
Amanda Mason
So glad you loved the flavor, Lynn!!! Let me know how it turns out in the oven version!!
Jere Cassidy
I love that you use the yogurt in the marinade, I have several bottles of flavored olive oil to use. Firing the grill up tonight.
Amanda Mason
I cant wait to hear how it turns out!!!! Please let me know!
Darren Lay
Succulent, juicy and bursting with flavor! Serve with warm Pita Bread...
Amanda Mason
Hi Darren!! So glad you loved it so much! Loved that you served it with Pita Bread! YUM!!
Chicky
I use a similar recipe for my chicken, but have tried it on fish, pork & beef, all with delicious results.
I break all the rules and use the leftover marinade as a sauce. I put it into a sauce pan, bring it to a bubbling boil, and keep it there for at least 5 minutes, if not longer, stirring and letting it reduce (essentially cooking the hell out of it). It gets caramelly and concentrated, and is perfect to store any of the leftover protein and keeps them juicy.
I am focused on food safety, but can't bear to part with that amazing flavor! I do this with most of my marinades, and have never had an issue with foodborne illness.
Amanda Mason
Yeah - If you boil marinade and maintain it at a certain temperature for a certain time, it kills bacteria. I've done it myself ๐ I hope you like my Greek Marinated Chicken!! It's so full of flavor! I cant wait to hear what you think!!
Eve N
I've used Garlic infused olive oil & dried Oregano, it's marinating overnight. Can't wait to cook it tomorrow especially after reading the positive reviews. Thanks
Amanda Mason
Enjoy! You will love it!
Ed
Do you reuse your plastic bags? I avoid bags by using a bowl with a lid.
Amanda Mason
Hi Ed! You can use a bowl with a lid, as well. A lot of people reuse plastic bags by just re-washing them. I choose to not do that with poultry, but you can.
Jeffrey
I came across this recipe looking for some validation after starting a Greek marinade with yogurt, fresh lemon, Greek seasoning, EV Olive Oil, finely diced red onion, and chopped fresh dill. I happen to have parsley (thanks for the prompt). I wing grilled Greek chicken every time I make it, and am glad to see this recipe for a benchmark. I love it over angel hair pasta or quinoa, served with a side Greek salad (and lemon roasted russet potatoes, if not using quinoa or pasta).
My technique is consistent: Grill over hot coals for the first 8-12 minutes (4-6 minutes per side, until there are good grill marks), then transfer to a cast iron skillet on the indirect side of the grill. Into the cast iron skillet, I add a pint of grape tomatoes (halved), 1/2 cup Kalamata olives, 15 oz of chicken stock. I don't know how how the grill is by then. Maybe 400 'F? I continue to roast in cast iron on the grill for 25-35 minutes, checking at about the 20-minute mark.
This recipe being close to what I use, I am going to add the parsley to the marinade and report back.
The reason I was really looking around was to see if there were any recipes that included red wine vinegar. I haven't found any that have both yogurt and RWV. I think the yogurt and lemon is sufficient for the acid component of the marinade, and RWV would muddy that combination.
Amanda Mason
Hi Jeffrey! I'm so glad you liked the recipe so much!! Love all your feedback above and so glad this recipe hit home for you!! I think you'll love this recipe with fresh parsley!
Jeffrey
Yep.
It was amazing with parsley! I just saw another post after this that suggested using it on proteins other than chicken. I look forward to trying it on beef, pork, and/or lamb!
Amanda Mason
yea!!! so glad you loved it with parsley! I bet this marinade will be amazing on lamb!!