This Greek Chicken Marinade is perfect for the grilling season! Made with red wine vinegar, lemon, garlic, and fresh herbs, this marinade is easy to put together and makes the juiciest grilled chicken.
This is my go-to chicken marinade whenever I have chicken thawed and want something easy and flavorful. It works for everything from the grill to the oven and makes the absolute best tasting chicken!
Table of contents
If you love Mediterranean flavors, you might also like my Mediterranean Pasta Salad with Orzo. For more summer cooking inspiration, give this Cilantro Chicken Marinade and this Easy Grilled Chicken Marinade a try too!
Key Ingredients & Substitutions
- Olive Oil: The base of the Greek Chicken Marinade. It helps the herbs stick and prevents the chicken from sticking to the grill grates.
- Red Wine Vinegar & Lemon Juice: These provide flavor and help tenderize the meat. If you do not have red wine vinegar you can substitute with Apple Cider Vinegar.
- Fresh Herbs: I use a mix or oregano, parsley, and thyme. You can substitute with 2-3 teaspoons of Italian Herb Seasoning if you do not have fresh herbs.
- Garlic: Four cloves of minced garlic deliver that classic garlic and herb chicken flavor. About 1 teaspoon of granulated garlic can be substituted.
See the recipe card below for the full list of ingredients and measurements.
How To Make Greek Chicken Marinade
Whether you are using an outdoor grill or a cast iron griddle inside, this is the ultimate easy meal prep chicken recipe for a busy week. Here is how I pull it all together:
- Combine all of the marinade ingredients in a bowl and stir until fully combined.
- Pour the mixture over the chicken, cover, and let marinate for 20-30 minutes.
- Place on a hot grill, cast iron griddle or baking sheet lined with parchment paper, and cook until the internal temperature reaches 165°F.
- Garnish with lemon zest and additional herbs. Enjoy!
See the recipe card below for the full recipe.
👉 Sky's Tips
- If you aren't using a grill, you can bake the marinated chicken in the oven. Preheat your oven to 400°F. Place the chicken in a baking dish or on a parchment-lined sheet pan. Bake for 20-25 minutes (depending on the thickness of the breasts) or until the internal temperature reaches 165°F
- Because of the lemon juice, you don't want to let the chicken sit in the marinade for more than 2 hours. If it sits too long, the texture can become a bit mushy or mealy. 20-30 minutes is the perfect amount of time!
- Before the chicken hits the grill, let the excess marinade drip off. This helps the meat sear and get those nice grill marks instead of steaming on the grates.
- I like to chop some extra herbs to sprinkle over the chicken right before serving.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days.
Frequently Asked Questions
Yes! If you aren't using a grill, preheat your oven to 400°F. Place the chicken in a baking dish or parchment lined baking sheet and bake for 20-25 minutes or until it reaches 165°F.
Yes! This Greek Chicken Marinade can be used for thighs, legs and breasts.
I hope this recipe finds a permanent spot on your grill this summer!
-Sky🩷
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📖 Recipe
Greek Chicken Marinade
Ingredients
- 4 chicken breasts
- 6 tablespoons olive oil
- ¼ cup red wine vinegar
- 1 tablespoon lemon juice
- 4 cloves garlic minced
- 1 tablespoon fresh oregano chopped
- 1 tablespoon fresh parsley chopped
- 1 teaspoon fresh thyme chopped
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 lemon zested, for garnish
Instructions
- Combine all of the marinade ingredients in a bowl and stir until fully combined.
- Pour over the chicken, cover and let marinade for 20-30 minutes.
- Remove the chicken from the marinade, letting the excess drip off. Sprinkle with additional salt and pepper, if desired, then grill until internal temperature reaches 165°F.
- When serving, sprinkle over lemon zest. Enjoy!
Notes
- If you aren't using a grill, you can bake the marinated chicken in the oven. Preheat your oven to 400°F. Place the chicken in a baking dish or on a parchment-lined sheet pan. Bake for 20-25 minutes (depending on the thickness of the breasts) or until the internal temperature reaches 165°F
- Because of the lemon juice, you don't want to let the chicken sit in the marinade for more than 2 hours. If it sits too long, the texture can become a bit mushy or mealy. 20-30 minutes is the perfect amount of time!
- Before the chicken hits the grill, let the excess marinade drip off. This helps the meat sear and get those nice grill marks instead of steaming on the grates.
- I like to chop some extra herbs to sprinkle over the chicken right before serving.
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