Name: Greek Chicken Marinade Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Greek
Ingredients: ¼ cup olive oil; 1 tablespoon red wine vinegar (or more to taste); Juice of 1 lemon; 1 teaspoon honey (or more to taste); 1 teaspoon dried garlic powder; 2 teaspoons dried oregano; ½ teaspoon salt (or more to taste); ¼ teaspoon ground paprika; ¼ teaspoon ground black pepper; 1 pound chicken parts (boneless, skinless chicken breast recommended)

Description

This Greek Chicken Marinade recipe delivers tender, flavorful chicken infused with classic Mediterranean herbs and zesty lemon. Perfect for grilling, baking, or stovetop cooking, this marinade enhances the natural juiciness of chicken breasts with a blend of olive oil, lemon juice, red wine vinegar, honey, and aromatic spices like oregano and garlic powder. Ideal for a quick weeknight dinner or a weekend barbecue, it ensures juicy, tender chicken every time.

Ingredients

Scale

Marinade Ingredients

¼ cup olive oil
1 tablespoon red wine vinegar (or more to taste)
Juice of 1 lemon
1 teaspoon honey (or more to taste)
1 teaspoon dried garlic powder
2 teaspoons dried oregano
½ teaspoon salt (or more to taste)
¼ teaspoon ground paprika
¼ teaspoon ground black pepper

Chicken

1 pound chicken parts (boneless, skinless chicken breast recommended)

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Instructions

Make marinade: In a medium measuring jug, whisk together olive oil, red wine vinegar, lemon juice, honey, garlic powder, oregano, salt, paprika, and black pepper until well combined.
Prep chicken: Place the chicken breasts in a large (4-6 quart) zip-top bag, leaving it open. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness between ½ inch and ¾ inch. If not using a zip-top bag, place the chicken between two sheets of plastic wrap and pound similarly.
Marinate chicken: Pour the prepared marinade over the chicken in the bag. Remove as much air as possible from the bag, then seal it tightly. Gently massage the marinade into the chicken for 30 to 60 seconds to ensure even coating.
Rest: Place the sealed bag with chicken in the refrigerator and let it marinate for at least 30 minutes, or up to 2 days for deeper flavor penetration.
Cook: When ready to cook, remove the bag from the fridge and let it sit at room temperature for about 20 minutes. Remove the chicken from the bag, discarding the bag and any leftover marinade. Cook the chicken by grilling, baking in the oven, or cooking on the stovetop until the internal temperature reaches 165°F at the thickest part. Refer to notes for detailed cooking method suggestions.

Notes

Use boneless, skinless chicken breasts for even cooking and easy marinating.
If you don’t have a zip-top bag, marinate chicken between two layers of plastic wrap or in a shallow airtight container.
Marinating for at least 30 minutes ensures good flavor, but 2 days will maximize taste and tenderness.
For grilling: Preheat grill to medium-high and cook chicken 6-8 minutes per side.
For oven cooking: Preheat oven to 400°F (200°C), bake chicken on a baking sheet for 15-20 minutes until cooked through.
For stovetop: Heat a skillet over medium heat with a little oil, cook chicken breasts 6-7 minutes per side until internal temperature reaches 165°F.
Always discard leftover marinade that has been in contact with raw chicken to prevent cross contamination.