Name: Lemon & Garlic Greek Marinated Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 1 h
Cuisine: Greek
Ingredients: 1/2 cup extra-virgin olive oil (120 ml); 1/3 cup lemon juice (80 ml); 1 tablespoon fresh lemon zest; 6 large garlic cloves, minced; 2 teaspoons dried oregano or 2 tablespoons fresh; 1 teaspoon dried rosemary or 1 tablespoon fresh; 1 teaspoon dried thyme or 1 tablespoon fresh; 1 1/2 teaspoons sea salt; 1/2 teaspoon ground black pepper; 1/4 teaspoon ground nutmeg (optional); 2-3 pounds boneless, skinless chicken thighs

Description

This Lemon & Garlic Greek Marinated Chicken recipe is a bright and zesty dish featuring succulent boneless, skinless chicken thighs marinated in a flavorful blend of lemon juice, fresh lemon zest, garlic, and classic Mediterranean herbs like oregano, rosemary, and thyme. The chicken is pan-seared to perfection, creating a deliciously tender and juicy main course that’s perfect for an easy weeknight meal or a special dinner. Serve with fresh herbs and lemon wedges for an authentic taste of Greece.

Ingredients

Marinade

1/2 cup extra-virgin olive oil (120 ml)
1/3 cup lemon juice (80 ml)
1 tablespoon fresh lemon zest
6 large garlic cloves, minced
2 teaspoons dried oregano or 2 tablespoons fresh
1 teaspoon dried rosemary or 1 tablespoon fresh
1 teaspoon dried thyme or 1 tablespoon fresh
1 1/2 teaspoons sea salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg (optional)

Chicken

2-3 pounds boneless, skinless chicken thighs

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Instructions

Prepare the marinade: Whisk together the olive oil, lemon juice, fresh lemon zest, minced garlic, oregano, rosemary, thyme, sea salt, black pepper, and optional nutmeg in a large bowl or zip-lock bag until well combined.
Marinate the chicken: Add the boneless, skinless chicken thighs to the marinade and toss until they are fully coated. Cover the bowl or seal the zip-lock bag and refrigerate for at least 30 minutes, up to 6 hours, to allow the flavors to infuse the meat.
Bring to room temperature: About 20-30 minutes before cooking, remove the marinated chicken from the fridge and let it sit at room temperature. This helps in even cooking.
Heat the pan: Warm a large skillet or cast iron pan over medium-high heat. Add just enough cooking oil to lightly coat the surface of the pan.
Cook the chicken: Place the chicken thighs in the hot pan. It’s fine if they are crowded initially as the chicken will shrink while cooking. Let cook undisturbed for 8-10 minutes on one side.
Flip and finish cooking: Flip each chicken thigh and cook for an additional 10-12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Rest and serve: Remove the chicken from the pan and let it rest for a few minutes. Serve garnished with fresh chopped herbs and lemon wedges if desired. Enjoy your flavorful Greek marinated chicken!
Storage: Allow leftover chicken to cool to room temperature before storing in an airtight container in the refrigerator. Consume within 3 days for best quality.

Notes

Internal Temperature: The safe minimum internal temperature is 165°F / 74°C, but for richer flavor and tenderness in dark meat, aim for 195°F / 90°C.
Using Chicken Breasts: Cook breasts about 7-8 minutes on one side without flipping until browned, then flip and cook 5-7 minutes until fully cooked. Alternatively, bake in the oven at 400°F / 200°C for 20-25 minutes.
Baking Boneless Thighs: Bake in a large baking dish at 400°F / 200°C for 30-35 minutes or until cooked through.
Baking Bone-in Thighs: Bake at 400°F / 200°C for 25-30 minutes, flip, then bake for another 20 minutes or until cooked through. If skin-on, bake skin-side down first, then flip halfway.