Description
This Greek Chicken Marinade recipe offers a flavorful blend of olive oil, lemon, garlic, and herbs that tenderize and infuse chicken breasts or thighs. Perfect for grilling, baking, stovetop cooking, or air frying, it ensures juicy, aromatic chicken with a classic Mediterranean taste.
Ingredients
Scale
Marinade
- ¼ cup olive oil
- Zest of one small lemon
- ¼ cup fresh lemon juice
- 1 tablespoon Dijon mustard
- 4 cloves garlic, minced
- 1 ½ teaspoons dried oregano
- ½ teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Chicken
- 2 pounds boneless, skinless chicken breasts or chicken thighs
Instructions
- Prepare Marinade: Combine olive oil, lemon zest, lemon juice, Dijon mustard, minced garlic, dried oregano, dried basil, salt, and black pepper in a bowl or large zip-top plastic bag. Whisk or squeeze the bag to mix thoroughly.
- Pound Chicken (if using breasts): Place chicken breasts between parchment paper or plastic wrap and pound to an even thickness with a meat mallet or rolling pin to ensure even cooking and tender meat.
- Marinate Chicken: Add the chicken to the marinade bag or bowl, coat evenly, then refrigerate for at least 30 minutes and up to 12 hours. Optimal marinating time is 1 to 4 hours.
- Cook on the Grill: Heat grill to medium-high (375-450°F), oil grates, and grill breasts 5-8 minutes per side or thighs 7-10 minutes per side, reducing heat to medium for thighs. Chicken is done when it reaches 165°F internally. Rest for 5 minutes before serving.
- Cook on the Stove: Heat 1 tablespoon olive oil in a heavy skillet over medium-high heat. Cook chicken breasts 5-8 minutes per side or thighs 8-10 minutes per side until internal temperature is 165°F. Let rest for 5 minutes.
- Cook in the Oven: Preheat oven to 425°F. Place chicken in a baking dish. Bake breasts: 5-6 ounce for 13-16 minutes, 8 ounce for 16-19 minutes, 11-12 ounce for 22-26 minutes. Bake boneless thighs for 20-30 minutes. Chicken is done at 165°F internal temperature. Rest for 5 minutes before serving.
- Cook in the Air Fryer: Place chicken in a single layer. Cook at 400°F for 8 minutes, flip breasts and cook 5-12 more minutes or cook thighs 11-15 minutes total without flipping. Chicken is done at 165°F. Rest for 5 minutes.
Notes
- If using bone-in chicken thighs, increase cooking time by a few minutes.
- To freeze, seal chicken with marinade in a zip-top bag, coat well, and freeze up to 3 months. Thaw overnight in refrigerator before cooking.
- Nutrition estimates assume using chicken breasts and consuming all the marinade, though typically not all marinade is used.
- For even cooking and tenderness, pounding chicken breasts before marinating is recommended.
- Let chicken rest after cooking to retain juices and improve flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 28 g
- Cholesterol: 70 mg
