Need something easy and flavorful to throw on the grill this weekend? This Greek Marinated Chicken is it.
The marinade for this chicken (similar to what I used for this Chicken Shawarma ) takes just a few minutes to stir together and creates an absolute explosion of flavor. It’s incredible. I only marinated my chicken in this magical mix for 30 minutes, but the flavor was still loud and clear. Once marinated, you can grill the chicken outdoors over a gas or charcoal flame, or (if you don’t have a grill) you can bake it in the oven. Either way, you’ll get a super flavorful and moist end product.
I served this Greek Marinated Chicken with my Lemony Cucumber and Couscous Salad, which was the perfect cold summer side, and incorporated both starches and vegetables into the meal. Two birds with one stone!
Greek Marinated Chicken
Greek Marinated Chicken
Servings 8 piecesIngredients
- 1 cup plain yogurt ($0.63)
- 2 Tbsp olive oil ($0.32)
- 4 cloves garlic, minced ($0.32)
- 1/2 Tbsp dried oregano ($0.08)
- 1 medium lemon ($0.49)
- 1/2 tsp salt ($0.02)
- freshly cracked pepper ($0.05)
- 1/4 bunch fresh parsley ($0.20)
- 3 1/2 to 4 lbs chicken pieces ($6.86)
Instructions
- To make the marinade, combine the yogurt, olive oil, minced garlic, oregano, salt, and some freshly cracked pepper in a bowl. Use a fine holed cheese grater or a zester to scrape the thin layer of yellow zest from the lemon skin into the bowl. Also add the juice from half of the lemon (about 1-2 Tbsp). Stir until the ingredients are well combined. Roughly chop a big handful, or about 1/4 bunch, of parsley and stir it into the marinade.
- Add the chicken pieces and marinade to a gallon sized zip top bag. Remove as much air as possible, close the bag tightly, and massage the bag to mix the contents and make sure the chicken is well coated. Refrigerate the bag for 30 minutes.
- After marinating for 30 minutes, either cook the chicken on a grill OR preheat the oven to 375 degrees in preparation to bake the chicken.
- To bake the chicken, place the chicken pieces in a large casserole dish (9×13). Bake the chicken in the preheated 375 degree oven for 45-60 minutes, or until golden brown on top.
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Notes
Nutrition
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Step by Step Photos for Greek Marinated Chicken
First prepare the marinade. Combine the yogurt, olive oil, oregano, minced garlic, salt, and some freshly cracked pepper in a bowl. Add the zest from one lemon and the juice from about half of it (1-2 Tbsp). Stir these ingredients until well combined.
Add a handful, or about 1/4 bunch, of roughly chopped parsley. This is your finished marinade (or a REALLY awesome dip!).
I used about 3.75 pounds of chicken pieces (drumsticks and thighs). You could easily half this Greek Marinated Chicken recipe, if needed.
Add the chicken pieces and the marinade to a large, gallon-sized zip top bag and mix it around to make sure the chicken is well coated. Refrigerate the bag for 30 minutes.
After marinating, you can either grill the chicken or bake it. I don’t have an outdoor grill, so I decided to bake it. Place the chicken pieces in a large casserole dish. I ended up pouring the extra marinade over top, but later realized that this just made it take longer to brown, so I don’t suggest doing so. There is plenty of flavor in the marinade that you won’t need to add the extra.
Bake the chicken in a preheated 375 degree oven for 45-60 minutes, or until it is golden brown. It will smell SO good! Now eat!
I served this Greek Marinated Chicken with my Lemony Cucumber and Couscous salad and it was PERFECT! :D
My husband and I enjoyed this recipe so much! Thank you!
I made this a few months ago. I really enjoyed the flavor of this dish however the Greek yogurt coagulated a lot while cooking and there was a lot of cooked Greek yogurt leftover. Wasn’t sure what to do with it. This dish came out nicely though, thanks for the recipe.
Can the chicken marinate over night?
Yes, it can. :)
Do I bake covered or uncovered?
Uncovered. You need to allow the excess moisture to evaporate otherwise it will get a bit soupy.
My 17 year old daughter has been interested in cooking and choose this recipe for last nights dinner. I cant explain how amazing it was! Like…restaurant worthy type amazing! She paired it with a baked garlic asparagus topped with feta and lemon. Im seriously the luckies single mom in the world, coming home to a dinner this delicious!
Also, we changed nothing in the recipe. She followed the directions to a T! As for people who have made this and said it didnt have flavor…Im lost for words. Did you make it wrong? Are you tastebuds dying? Im not sure what to say to anyone who thought this as this had a flavor that packed a punch (like a really good punch!) Thanks for sharing this recipe!!
Thanks to your review, I am making this tonight. I am even going to take your suggestion and roast some asparagus, the way your daughter did. I can’t wait to try this :)
Not my favorite. I followed the recipe but was disappointed by the flavor – there was none. Chicken was dry and bland :( Won’t be making again.
I’m making this recipe for guests tomorrow but I’ve already tried it out on my husband. What’s so nice is that, besides being easy and very tasty it doesn’t actually have to be served HOT! Room temp. works just fine.
P.S. The Lemon Couscous goes beautifully with the chicken too.
I made this twice. The first time on the bbq. Fail. Marinade was charred. Second time, in the oven. Marinade melted right off. The chicken was moist but I honestly didn’t taste the marinade at all. I followed this recipe exactly. Maybe I should have covered the dish with foil but I don’t think I will make it again.
The Greek marinated chicken was truly a winner winner chicken dinner lol and it will be made again in our home.. :)
I had a lot of tzatziki leftover from a BBQ so hunted for a yogurt marinated chicken dish and came upon this. Just amazing! The chicken skin browned up beautifully and the meat was incredibly moist and tasty. Will definitely make again.
What is the nutrition information for the very tasting looking “Greek Marinated Chicken”?
My garlic turned blue-green… has this happened to anyone else?
How well would this freeze? if I wanted to make a double batch and freeze one for later.
I’m not sure how well this would freeze because of the yogurt. Sometimes that can act kind of funky when thawed.
I had some thyme left over from another recipe, and it just smelled so “Greek” to me, so I added a few sprigs to the marinade and it turned out delicious! Of course the biggest reason for that is a killer recipe to start with. I used chicken breast cutlets and put them in pita pockets with tomato and cucumber and it was a huge hut with the fam!!
After reading a lot of recipes for baking chicken, I found yours and I am so glad I did! This is my first attempt at baking and I love the way you presented the recipe. Hope it turns out well!