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The Best Greek Chicken Marinade Recipe

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This vibrant Greek chicken marinade recipe infuses boneless, skinless chicken breasts with bright lemon, garlic, oregano, and creamy Greek yogurt, resulting in juicy, flavorful grilled chicken perfect for a quick and healthy meal. The marinade doubles as a basting sauce for added moisture and taste, complemented by grilled lemon slices for a zesty finish.

Ingredients

Chicken

  • 1 pound boneless, skinless chicken breasts (about 2 large breasts)

Marinade

  • ⅓ cup plain Greek yogurt
  • ¼ cup olive oil
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 4-5 cloves garlic, pressed or minced
  • 2 tablespoons dried oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Additional

  • 3 lemons, sliced for grilling
  • Vegetable oil or cooking spray for greasing grill grate

Instructions

  1. Prepare the Chicken: Place the chicken breasts in a large freezer bag or a bowl to hold while marinating.
  2. Make the Marinade: In a medium bowl, mix together Greek yogurt, olive oil, lemon zest, lemon juice, minced garlic, dried oregano, kosher salt, and freshly ground black pepper until fully combined.
  3. Marinate the Chicken: Pour half of the marinade into the bag or bowl with the chicken, ensuring all pieces are coated evenly. Reserve the remaining half for basting. Seal the bag or cover the bowl and refrigerate for at least 30 minutes and up to 3 hours to allow flavors to penetrate.
  4. Preheat the Grill: When ready to cook, preheat the grill to medium-high heat. Lightly oil the grill grates with vegetable oil or cooking spray to prevent sticking.
  5. Grill the Chicken: Place the marinated chicken on the grill. Grill for 15-20 minutes, turning frequently and basting often with the reserved marinade, until the chicken is cooked through and juices run clear. Ensure each side develops light grill marks and even browning.
  6. Grill the Lemon Slices: During the last 5 minutes of cooking, add the lemon slices to the grill. Turn them once or twice until slightly charred and warmed through.
  7. Rest and Serve: Remove the chicken from the grill and let it rest for 5 minutes to retain juices. Serve alongside the grilled lemon slices. Refrigerate any leftovers in an airtight container for up to 3 days.

Notes

  • Marinating for longer (up to 3 hours) enhances flavor but do not exceed this to prevent the yogurt from breaking down the chicken texture too much.
  • If you don’t have a grill, this recipe can be adapted for stovetop grilling using a grill pan or broiling in the oven.
  • Use fresh lemon zest and juice for the brightest flavor impact.
  • Reserve some marinade for basting only; never baste with marinade that has been in contact with raw chicken to avoid foodborne illness.
  • Letting the chicken rest after grilling ensures it stays juicy and tender.

Find it online: https://miracooking.com/the-best-greek-chicken-marinade-recipe/