Description
This Greek Chicken Marinade recipe infuses boneless, skinless chicken breasts or thighs with a zesty, herby blend of olive oil, lemon, garlic, and dried herbs. Perfectly versatile, the marinated chicken can be cooked via grilling, stovetop, baking, or air frying, resulting in flavorful, juicy chicken every time. Ideal for a healthy weeknight dinner or meal prep, this marinade tenderizes and brightens the chicken with Mediterranean-inspired bold flavors.
Ingredients
Scale
Marinade Ingredients
- ¼ cup olive oil
- zest of one small lemon
- ¼ cup fresh lemon juice
- 1 tablespoon Dijon mustard
- 4 cloves garlic, minced
- 1 ½ teaspoons dried oregano
- ½ teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Chicken
- 2 pounds boneless, skinless chicken breasts or chicken thighs
Instructions
- Prepare the Marinade. In a bowl or large zip-top plastic bag, combine olive oil, lemon zest, lemon juice, Dijon mustard, minced garlic, dried oregano, dried basil, salt, and black pepper. Whisk or squeeze the bag thoroughly to mix all ingredients evenly.
- Pound the Chicken. If using boneless, skinless chicken breasts, place them between two sheets of parchment paper or plastic wrap and pound with a rolling pin or meat mallet until the thickness is even. This ensures even cooking and tenderizes the meat.
- Marinate the Chicken. Add the chicken to the marinade in the bowl or bag, making sure each piece is well-coated. Seal the bag or cover the bowl and refrigerate for at least 30 minutes, ideally 1 to 4 hours, and up to 12 hours to absorb maximum flavor.
- Cook the Chicken on the Grill. Preheat grill to medium-high heat (375-450°F). Oil the grates and cook chicken breasts for 5 to 8 minutes per side until internal temperature reaches 165°F. For boneless thighs, cook 7 to 10 minutes per side reducing heat to medium after initial sear. Rest chicken for 5 minutes before serving.
- Cook on the Stove. Heat 1 tablespoon olive oil in a heavy skillet over medium-high heat. Cook chicken breasts for about 5 to 8 minutes per side, or thighs for 8 to 10 minutes per side, until internal temperature hits 165°F. Let rest 5 minutes before slicing.
- Bake in the Oven. Preheat oven to 425°F. Place chicken in a baking dish. Bake breasts depending on size: 5-6 oz for 16 minutes, 8 oz for 19 minutes, and 11-12 oz for 26 minutes. Bake boneless thighs for 20 to 30 minutes. Check for 165°F internal temperature and let rest 5 minutes.
- Cook in the Air Fryer. Arrange chicken in a single layer in the air fryer basket. Cook at 400°F for 8 minutes, flip breasts and cook an additional 5 to 12 minutes until 165°F internal temperature is reached. Boneless thighs cook for 11 to 15 minutes without flipping. Rest chicken 5 minutes prior to serving.
Notes
- If using bone-in chicken thighs, increase cooking time by a few minutes to ensure thorough cooking.
- For freezer storage, seal chicken and marinade together in a zip-top bag, making sure chicken is fully coated. Freeze up to 3 months. Thaw overnight in the refrigerator before cooking.
- Nutrition estimates assume consumption of all marinade, though typically some excess marinade may be discarded.
- To ensure juiciness, always let the chicken rest 5 minutes after cooking before slicing or serving.
Nutrition
- Serving Size: 1 serving
- Calories: 240 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 28 g
- Cholesterol: 70 mg
