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
Hi, Beth, greetings from Romania!!!
We loved your recipe, so many, many thanks :)
I made this today and served it with your carrot orzo salad. I had to use Greek yogurt because that was all my store had for plain yogurt. It smelled really good and was tender. However it was not as flavorful as I’d hoped. I used 3 large bone in breasts with skin on and marinated about 2 hrs. Next time I might remove skin or use smaller pieces. I definitely haven’t given up on this recipe — I love Greek flavors!
Has anyone tried this in a slow cooker?
What is the best yogurt to use? I made this one time it was amazing my husband couldn’t get enogh of it I’ve made it two more times after and it hasn’t been the same. I’m still trying to figure out what’s going on! I think it has to do with the yogurt. The past two times I used chobani Greek plain yogurt and it just wasn’t as good.
Please let me know. Thanks!
I think I just used generic, to be honest. :) Maybe try regular yogurt instead of Greek? The extra moisture in regular yogurt might help the flavors infuse throughout better.
Just curious if it matters if the chicken is skinless or has to have the skin on?
You could actually probably do this with skinless as well. The thick marinade should help hold in the moisture similar to the way the skin does. :)
I made it with skinless thighs and Greek yogurt. Turned out delicious.
Does anyone know how many carbs this is?
Would this go weird if i bagged the chicken in the marinade and froze it for later? Im not sure how the yogurt would go…
Honestly, I’m not sure how the yogurt marinade would hold up either. :P
Looks delicious
Do I have to cover it ?
I’ve made this a d=few times, sometimes in the oven other times in a grill pan on the stove. I’ve never covered it. Hope this helps.
I don’t have plain yogurt..went to the store and thought I had it, turns out its vanilla :(
You think sour cream could be a substitute?
Yes, sour cream would be the next best I think. Not quite the same, but it will work.
Made this tonight! yummy yummy in my tummy! Will make this again for sure!
Did you cover it ?
A delicious, flavorful dish that takes no time to make. I love it — thank you!
Great recipe! Will appreciated more recipes!
Made this for my daughters 16th birthday and it was a big hit with everyone. We did have a “chef” in the house at the time. He suggested that next time I made this to take the pan drippings and add a little corn starch to make a sauce to go with it.
Sorry the yogurts go cut off. Needing to know size of yogurt. Thanks .
Hi , and thanks for the recipe in advance . Sorry to be so remedial but what size you did you use ? We eat a lot of chicken at our house , so I can’t wait to try this .
I used one cup of yogurt, which is 8 fluid ounces.