Greek Marinated Chicken
Greek Marinated Chicken
Rated 5.0 stars by 1 users
Category
Main Dish, Meal Prep
Cuisine
Greek / Mediterranean
Servings
4
Prep Time
10 minutes
Cook Time
25 minutes
Juicy, flavorful, and infused with Mediterranean herbs, this Greek chicken is marinated in olive oil, lemon juice, red wine vinegar, garlic, and fresh herbs for two days to lock in maximum flavor. Perfect for grilling, baking, or pan-searing, this chicken pairs beautifully with salads, rice, or roasted vegetables.
Ingredients
-
4 boneless, skinless chicken thighs or breasts
- ½ cup olive oil
- ¼ cup fresh lemon juice (about 2 lemons)
- 2 tbsp red wine vinegar
- 1 medium red onion, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp dried oregano
- 1 tbsp dried Italian seasoning (or mix of basil, thyme, rosemary)
- 1 tsp paprika (optional for depth)
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
Directions
- n a large bowl or resealable bag, whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, Italian seasoning, paprika, salt, and pepper. Add sliced onions.
- Add chicken breasts to the marinade, making sure they are fully coated.
- Cover and refrigerate for at least 4 hours, ideally 24–48 hours for best flavor.
- Grill: Preheat grill to medium-high. Grill chicken 5–6 minutes per side, until internal temperature reaches 165°F.
- Bake: Preheat oven to 400°F. Place chicken and marinade in a baking dish, cover with foil, and bake 25–30 minutes, uncovering for the last 5 minutes.
- Pan-sear: Heat 1 tbsp olive oil in a skillet over medium-high. Sear chicken 6–7 minutes per side, until golden and fully cooked.
- Let chicken rest 5 minutes before slicing. Garnish with fresh parsley and serve with rice, roasted potatoes, or a Greek salad.
Recipe Note
- The longer the marinade, the deeper the flavor, 1-2 days is ideal.
- Add crumbled feta and olives on the side for a true Greek-style plate.
- Leftovers are great sliced cold over salads or tucked into pita wraps.