Description
This Greek Chicken Marinade recipe infuses chicken with vibrant Mediterranean flavors derived from garlic, oregano, paprika, thyme, parsley, lemon, and extra virgin olive oil. Perfect for grilling or baking, this marinade tenderizes the chicken while imparting a zesty and herbaceous taste. Ideal for a healthy, flavorful dinner, the recipe is easy to prepare and can be customized with your choice of chicken cuts.
Ingredients
Marinade Ingredients
- 4 large garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon sweet paprika
- 1 teaspoon fresh thyme leaves
- 2 tablespoons finely chopped flat leaf parsley leaves and tender stems
- 1/3 cup extra virgin olive oil
- 1 lemon, zested and juiced
- Kosher salt, about 1/2 to 3/4 teaspoon
- Black pepper, about 1/2 to 3/4 teaspoon
Chicken
- 1 1/2 to 2 pounds chicken (thighs, legs, breast, or any cut you prefer)
Instructions
- Make the marinade: In a large mixing bowl, combine minced garlic, dried oregano, sweet paprika, fresh thyme leaves, chopped parsley, extra virgin olive oil, lemon zest, lemon juice, kosher salt, and black pepper. Whisk everything until well combined. Taste and adjust seasoning if necessary to ensure the marinade is flavorful.
- Marinate the chicken: Add your choice of chicken pieces to the marinade. Using tongs, toss the chicken to coat it thoroughly. Cover the bowl and refrigerate for at least 2 hours or up to 8 hours. For chicken thighs, marinating overnight is ideal for enhanced flavor.
- Prepare for grilling: If grilling, preheat your gas grill or indoor griddle to medium heat and lightly oil the grates to prevent sticking.
- Grill the chicken: Place the marinated chicken in a single layer on the hot grill. Cook for about 5 minutes per side, or until the internal temperature reaches 160°F. Once cooked, remove from grill and tent loosely with aluminum foil. Let rest for 5 to 10 minutes to reach the final safe temperature of 165°F.
- Prepare for baking: If baking, preheat your oven to 400°F. For faster, even cooking, slice chicken breasts into cutlets by halving them horizontally, though whole breasts can also be used with longer cooking time.
- Bake the chicken: Arrange the marinated chicken in a single layer in a 9×13 inch baking dish. Pour remaining marinade over the chicken. Cover the dish with aluminum foil and bake for 10 minutes.
- Finish baking: Remove foil and continue baking for an additional 10 to 15 minutes, or until chicken is cooked through and no longer pink inside, and has reached an internal temperature of 160°F (adjust time longer for whole breasts).
- Rest and serve: Remove chicken from oven, cover, and let rest for 5 minutes to allow carryover cooking to raise the internal temperature to 165°F. Serve warm.
Notes
- You can use any cut of chicken—thighs, legs, breasts, or cutlets—to suit your preference.
- Marinating time can range from 2 hours up to overnight for more intense flavor and tenderness.
- Ensure chicken reaches a safe internal temperature of 165°F before serving.
- The marinade doubles as a flavorful baste during cooking to keep chicken moist.
- Adjust salt and pepper in the marinade according to your taste, especially if you plan to add seasoning directly to the chicken before cooking.
- If baking whole breasts, consider adding 10-15 minutes more cooking time for even doneness.
- Resting chicken after cooking allows juices to redistribute, resulting in juicier meat.
