Greek Chicken Marinade
This Greek Chicken Marinade is a bright, herb-filled recipe perfect for summer grilling.
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
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
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.
Nutrition
Calories: 461kcalCarbohydrates: 4gProtein: 49gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 0.03gCholesterol: 145mgSodium: 847mgPotassium: 907mgFiber: 1gSugar: 1gVitamin A: 184IUVitamin C: 22mgCalcium: 30mgIron: 1mg
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