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The Best Greek Chicken Marinade

Greek marinade that turns Mediterranean chicken tender with lemon zest, oregano, garlic, and olive oil. Marinate, grill, and cook to 165°F for classic authentic Greek flavor on the table.
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Prep Time 10 minutes
Cook Time 25 minutes
4 hours marinating 4 hours
Total Time 4 hours 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Greek
Calories: 520
Ingredients Method Notes

Ingredients
  

Chicken and marinade base
  • 2 lb chicken Any cut works; keep pieces similar in thickness for even grilling.
  • 0.33 cup olive oil Use extra-virgin olive oil for the classic flavor.
  • 0.25 cup lemon juice Fresh lemon juice brightens the marinade.
  • 1 lemon zest Zest the lemon before juicing; aim for just the yellow part.
  • 4 clove garlic Minced garlic blends into the marinade.
  • 2 tbsp fresh oregano Substitute dried oregano if needed.
  • 1 tsp dried thyme
  • 1 tsp Dijon mustard Adds depth and helps the marinade cling.
  • 1 salt To taste.
  • 1 pepper To taste.

Method
 

Mix the marinade
  1. Whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, Dijon mustard, salt, and pepper until evenly combined and fragrant.
  2. Place chicken in a large zip-top bag and pour the marinade over the chicken, then seal and press to coat.
  3. Marinate in the refrigerator for 4–24 hours.
Grill and finish
  1. Preheat grill to medium-high heat.
  2. Grill chicken until the internal temperature reaches 165°F, timing varies by cut and thickness.
  3. Let chicken rest for 5 minutes, then serve with lemon wedges.

Notes

Pro tip: If your chicken pieces vary in thickness, cut or pound them so they grill evenly and reach 165°F without drying out. Refrigerate marinated chicken for up to 24 hours; cooked chicken keeps 3–4 days in the fridge and freezes up to 2 months (freeze cooked, then thaw in the refrigerator). For a lighter option, use 2 tbsp olive oil and increase lemon juice to keep the flavor bold with less fat.