Greek Chicken Marinade
This quick and easy Greek chicken marinade uses simple pantry ingredients to infuse any cut of chicken with a delicious and bold Mediterranean flavor.
This easy Greek chicken marinade is great for chicken thighs, breasts, or wings, and is perfect for pan-frying, roasting, baking, or grilling. I recently marinated and grilled some chicken breasts to pair with Greek lemon roasted broccoli pasta salad, marinated tomatoes, and crusty bread with roasted garlic. I cut each chicken breast into three pieces, pounded them thin, then marinated them for a few hours. This easy Mediterranean chicken marinade recipe makes juicy, tender chicken that’s full of flavor.
Greek Chicken Marinade
Chicken:
- 1 lb. chicken breasts, thighs, or wings (I used two breasts)
- Sea salt and freshly cracked black pepper, to taste
For the marinade:
- ¼ cup olive oil
- Juice from 1 large lemon, or more to taste
- 1 tbsp red wine vinegar or more to taste
- 2 tsp fresh parsley, finely chopped
- 1 tsp honey, or more to taste
- 1 clove of garlic, finely grated
- 1 tsp dried oregano
- ½ tsp dried garlic powder
- ¼ teaspoon ground paprika
- Pinch of crushed red pepper flakes
- Sea salt and freshly cracked black pepper, to taste
How to Make a Greek Chicken Marinade:
Prepare the chicken by slicing off the thin, bottom portion of the chicken breast. Slice the top remaining portion of the chicken breast in half, lengthwise. Each breast should produce three similarly sized pieces.
Place plastic wrap over the top of the chicken pieces on the cutting board, and pound with a kitchen mallet until they are ¼ to ½ inch thick.
Prepare the marinade by combining the olive oil, fresh lemon juice, red wine vinegar, fresh parsley, honey, garlic, oregano, garlic powder, paprika, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste in a large zip-lock bag.
Marinate the chicken by adding the pieces to the marinade and refrigerating for 30 minutes to 2 hours.
Remove the chicken from the marinade and season both sides with sea salt and freshly cracked black pepper to taste.
Grill the chicken by heating a grill pan over medium-high heat. Brush the grill pan with olive oil or spray it with olive oil cooking spray.
Add the chicken and grill for 4-5 minutes per side, until cooked through.
Allow the chicken to rest for 5 minutes before slicing and serving. Enjoy.
Equipment
Ingredients
Chicken:
- 1 lb. chicken breasts thighs, or wings (I used two breasts)
- Sea salt and freshly cracked black pepper to taste
For the marinade:
- ¼ cup olive oil
- Juice from 1 large lemon or more to taste
- 1 tbsp red wine vinegar or more to taste
- 2 tsp fresh parsley finely chopped
- 1 tsp honey or more to taste
- 1 clove of garlic finely grated
- 1 tsp dried oregano
- ½ tsp dried garlic powder
- ¼ teaspoon ground paprika
- Pinch of crushed red pepper flakes
- Sea salt and freshly cracked black pepper to taste
Instructions
- Prepare the chicken by slicing off the thin, bottom portion of the chicken breast. Slice the top remaining portion of the chicken breast in half, lengthwise. Each breast should produce three similarly sized pieces.
- Place plastic wrap over the top of the chicken pieces on the cutting board, and pound with a kitchen mallet until they are ¼ to ½ inch thick.
- Prepare the marinade by combining the olive oil, fresh lemon juice, red wine vinegar, fresh parsley, honey, garlic, oregano, garlic powder, paprika, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste in a large zip-lock bag.
- Marinate the chicken by adding the pieces to the marinade and refrigerating for 30 minutes to 2 hours.
- Remove the chicken from the marinade and season both sides with sea salt and freshly cracked black pepper to taste.
- Grill the chicken by heating a grill pan over medium-high heat. Brush the grill pan with olive oil or spray it with olive oil cooking spray.
- Add the chicken and grill for 4-5 minutes per side, until cooked through.
- Allow the chicken to rest for 5 minutes before slicing and serving. Enjoy.
