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
I cut the recipe in half, added a bit more salt and pepper, and marinated a pound of chicken tenders in it for a few hours. I grilled the tenders on my stove-top grill pan. I thought the results were very flavorful…not at all diluted as previous reviewers stated. Perhaps it’s because the tenders don’t need very long to cook? I do wish I’d set aside a tablespoon of the flavorful marinade (before pouring it on the raw chicken) in order to brush over the cooked chicken tenders before serving them, but it was still very good.
I made this with 2 large boneless skinless chicken breast which I cut in half giving me 4 pieces. I marinated for about 8 hours. I salted and peppered the breast when I put them in the baking dish. Baked it in the oven 375 degrees for 45 minutes with all the marinate on it. The breasts browned nicely and tasted delicious. Lots of flavor.
I’m going to agree with what some other people here have mentioned about the flavor not really translating over into the chicken. Based on the reviews I also seasoned the chicken with a little salt and pepper before dousing it in the marinade to make sure I had some flavor if it didn’t work out. The marinade tasted awesome! I marinated my chicken for about 24 hours (boneless skinless thighs and a breast).
I grilled these and I must say I was a little disappointed because most of the marinade flavor was completely gone. I was happy I added salt and pepper first. I’m wondering if baking would lend to better flavors because the marinade can’t just slide off.
I think I will try this again by baking the chicken instead of grilling. I may also try another batch of grilled chicken and retain some of the marinade to coat it after it has been grilled.
I’m going to give it 4 stars because the marinade was so delicious and may be able to be re-purposed. I also think using the marinade as a sauce afterwards will make this better.
Totally agree with the last comment, i have made this before and before putting the marinade over my chicken, i took to it with some crackers and it made a fantastic dip:)
I would suggest putting foil on the grill to prevent the juices from leaving the chicken.
The marinade smelt and tasted great, but it didn’t seem to translate to tasty chicken (I used drumsticks), though it was very moist. I think I would consider trying the marinade again but use smaller chicken pieces, e.g. sliced up breast, to get more surface area for the flavour. I wouldn’t make it again as it (and husband agrees)
This recipe sounds so delicious! However I am on a keto diet, so can I replace the yoghurt with sour cream? Would it greatly affect the taste or texture?
It would have a slightly different flavor, but it might work.
In think the sour cream is more fattening then yoghurt
I just found your site and tried this recipe with the Lemony Cucumber and Couscous salad, and it was awesome! I used Greek yogurt and 2 cloves of garlic and, due to some last minute schedule changes, it marinated for 2 days and was still great. Fast, easy, and delicious are my requirements for a perfect meal, and this one was also inexpensive, which makes it a win, win, win, win in my book. Speaking of books, I just ordered yours and can’t wait to get it. Your site is fantastic. I will be looking for more great recipes.
I am trying this marinade on pork chops tonight. My husband thinks yogurt of any kind is vile, so I have to be very sneaky and get the chops grilled before he gets home, but I am excited to see how this tastes. I’ll be serving this will garlic and rosemary roasted potatoes and fresh blanched green beans.
My chicken has been marinating for 9 hrs. Dish is in the oven. I will keep you guys posted!!
how was it?
My chicken is marinating in the fridge now. I tried some of the marinade before I put it over the chicken…it tastes a lot like tzatziki and would make SUCH a great dip!! I may make another batch and keep it around just for that purpose:)
I made this with four pounds of skin-on chicken drumsticks. I marinated the chicken early in the afternoon (when I had time) and grilled it on indirect heat several hours later. When it was done being cooked I stuck in on direct heat to crisp up the skin. There wasn’t a ton of the marinade flavor left to it but it was extremely moist and very good.
This recipe turned out amazing! I squewered the peices of chicken and grilled them on the BBQ. I will make again and share this recipe with friends for sure!
My fiancé and I LOVED this marinade! Used it for Greek salad tacos yesterday, and using it tonight as a tzatziki on Greek pizza :) Yes, using this marinade AS a tzatziki. Love it.
I loved this recipe. I did marinate it over night and I used cilantro instead of parsley. Other than that no changes and it came out great!
Could I sear with evoo or coconut oil in a pan before the oven? I don’t have a grill, would a cast iron grill pan be better? I’m gonna make the marinade tonight for tomorrow’s dinner. Thanks!
I do like the idea of searing before it goes in the oven and cast iron is great for the job. :)
I’m making this tonight, and I’m sure it’ll be great. I used to make a more middle eastern flavored yogurt chicken with boneless skinless breasts. Many of the same ingredients – yogurt, garlic, lemon, EVOO. But also cumin and paprika and cayenne. Maybe some cinnamon too, but I can’t remember. I loved it, so I have no idea why I stopped making it.
I threw this in marinade this morning, so I’m sure with 8+ hours it’ll be great. I threw some sumac in with the marinade. The boyfriend spent a long time in Turkey and likes sumac in these yogurty-esque dishes. If you can get your hands on some, try it. You won’t be sorry.
Making with these stuffed peppers (not the cheapest but since my chicken pieces were a gift, I still feel frugal).
http://realgreekrecipes.blogspot.com/2008/10/stuffed-green-peppers-with-feta.html
Some dill roasted potatoes will accompany it, too.
There’s only 2 of us, so I’m hoping this will last us several days for lunch leftovers.