Greek Chicken (+ Marinade Recipe)

Greek chicken is perfect for foodies looking to take their home-cooked cuisine up a notch. 

It adds a delightful Mediterranean twist to your dinner menu!

Its bold flavor holds well on its own or with side dishes.

Plus, it’s light and pairs well with anything, making it ideal for lunch or dinner. 

In short, Greek chicken is an incredibly versatile meal option. Fortunately, it’s easy to pull together, too. 

If you’re not sure where to start, don’t worry.

I have you covered with all the tips and tricks for mastering this classic recipe! Let’s get cooking!

Greek Chicken

So, what about this recipe makes it Greek chicken instead of just grilled chicken?

Simple! It’s the marinade! Everything good and flavorful about this recipe comes from the marinade. 

It’s lemony, garlicky, herby, and mouth-wateringly delectable.

Plus, the long marinating time means the chicken is tender and juicy. In other words, it’s downright succulent. 

If you’re a newbie in the kitchen, this recipe is an excellent choice for you.

It’s one of the simplest yet most flavorful ways to prepare and cook chicken. 

As long as you can combine ingredients and operate a grill, you’re pretty much set.

Everyone who tries this incredible chicken will think you’re a pro. 

Now, let’s talk about what you’ll need for this recipe. 

Ingredients 

Besides the chicken, you need four simple ingredients to make the marinade. They are:

• Olive oil. This acts as the base for the marinade. Olive oil is best because it can withstand the high temperatures of the grill. Its flavor profile also matches that of the other ingredients.
• Lemons. Freshly squeezed lemon juice is the only way to get this marinade’s bright, tangy flavor. Roll your lemons over the countertop to soften them if juicing them is too difficult. 
• Garlic cloves. You can use fresh or frozen garlic cloves for the marinade. Chop them as thinly as possible to prevent the garlic from burning on the grill. You can substitute garlic powder if you prefer. 
• Fresh herbs. For this marinade, you’ll use rosemary, thyme, and oregano. Purchase fresh herbs, and chop them yourself. Trust me, doing so will give you the absolute best flavor. 

As for the chicken, look for a four-pound bird. Slice it into smaller pieces that you can easily submerge in the marinade. 

You could also use boneless, skinless chicken breasts, thighs, or your favorite cuts. Chicken tenders work well, too. 

How to Make Greek Chicken

There are really only three primary steps for this recipe.

1. Prepare the marinade and marinate the chicken. Mix the olive oil, lemon juice, garlic, and herbs in a bowl. Ensure you use a dish large enough to hold the chicken pieces. 

Then, add the chicken to the mixture, and cover it with plastic wrap. 

2. Refrigerate. Let the marinating chicken chill in the fridge overnight. If you forget, you can prepare it that morning and grill it later that evening. It needs at least 8 hours of chill time. 

3. Grill. Prepare your grill, then grill the chicken. The larger pieces typically need about 15 minutes per side. Be sure to check the internal temperature when you think it’s ready. 

Your thermometer should read at least 165 degrees when inserted near the bone.

(For boneless breasts, insert the thermometer into the center of the thickest part.)

Once it’s ready, simply serve it and enjoy! 

Tips for the Best Greek Chicken

Before we get to the full recipe, let’s look at a few final tips and tricks. 

• Make a little extra marinade for your veggies. If you want, you can double the marinade recipe. Then, separate it into two different containers. Place the chicken in one and seal the other for later. Then, when it comes time to grill, brush the marinade over some veggies as a delicious side dish.
• DO NOT reuse used marinade! Notice above I said to separate the marinade into two distinct containers. That’s important. Never, ever, ever reuse marinade that has been on poultry or raw meat. Some people say you can boil it and use it, but I don’t even trust that. The marinade is easy to make. Just make a fresh one every time.
• Experiment with different types of chicken. You can also use this marinade on wings, drumsticks, and other types of chicken. It tastes great on steak, too, though the cooking times will be vastly different. 
• You can make this recipe ahead of time. Instead of marinating the chicken in a bowl overnight, pop it in a Ziploc bag. Mix the marinade in the bag, then add the chicken. Then, stick the whole thing in the freezer. When you’re ready to cook it, let it thaw in its bag overnight in the fridge. Then, cook as directed. 
• Remember to tenderize your chicken. The acidity of the lemon juice will help. However, you also want to beat and flatten the chicken before cutting it. 
• No glass dish? No problem! The recipe recommends using a large glass bowl to marinate your chicken. However, you could also use a soup bowl, baking dish, or even a Ziploc bag! 
• You don’t have to eat the chicken by itself. Try grilling it on skewers with other Mediterranean-style veggies. Or chop it into small enough pieces to make gyros with it. You can even toss it in a salad if you prefer. 

As for side dishes, I stick to Mediterranean-style fare. Salads and couscous are excellent, as are grilled veggies or rice pilaf. 

But if you want to serve yours with a good, old-fashioned baked potato, go for it! 

How to Store & Freeze 

You can refrigerate or freeze any leftovers you have. Simply store the leftovers in an airtight container. (Ensure it’s freezer-safe for freezer storage.) 

They will keep in the fridge for about 3 days. If you store them in the freezer, they should last for at least 3 months. 

Let the chicken cool fully before storing it using either option. Also, make a note of the date when you freeze it.

Finally, don’t store it near the back of the freezer. It’s more likely to get a freezer burn. 

If you don’t have an air-tight container, use aluminum foil instead. Wrap the leftovers tightly in at least two layers.

Separate them into individual serving sizes for easier thawing. 

When you want to serve them, reheat them directly from frozen. You can use a stove, air fryer, grill, or oven.