Greek Chicken Marinade

The Greek Chicken Marinade brings the vibrant flavors of Mediterranean cuisine right into your kitchen. I can still remember the first time I tried this marinade at a family gathering. The aroma of fresh herbs and tangy lemon filled the air, and the chicken was so tender and flavorful that it quickly became a staple in our household. Whether you’re grilling in the summer or roasting in the winter, this marinade elevates ordinary chicken to something truly special. It’s perfect for a backyard barbecue or a cozy family dinner. I love how versatile it is; you can use it on chicken breasts, thighs, drumsticks, or wings. Plus, it’s a fantastic way to impress guests while keeping things simple!

Shopping List for Greek Chicken Marinade

When making the Greek Chicken Marinade, each ingredient plays a vital role in creating that authentic flavor profile. The freshness and quality of the ingredients can elevate the dish from good to exceptional. Each component complements the others beautifully, creating a harmonious blend that enhances your chicken.

• Juice of 2 lemons: Freshly squeezed lemon juice adds a tangy brightness that cuts through the richness of the chicken and balances the flavors.
• Zest of 2 lemons: The zest brings a concentrated lemon flavor, enhancing the overall citrus notes.
• 8 finely grated garlic cloves: Garlic adds a robust, aromatic quality that’s essential to Mediterranean cooking.
• ½ teaspoon smoked or sweet paprika: This spice contributes a warm, smoky depth to the marinade.
• ½ peeled finely grated shallot: Shallots add a mild onion flavor that’s sweeter and more delicate than regular onions.
• 1 tablespoon of dry oregano: Oregano is a classic herb in Greek cuisine, providing earthy and slightly bitter notes.
• 6 finely minced sprigs fresh thyme: Fresh thyme adds a lovely fragrance and complements the other herbs well.
• ½ cup olive oil or neutral flavored oil: Oil helps to emulsify the marinade and keeps the chicken moist during cooking.
• 1 ½ to 2 teaspoons of coarse salt: Salt enhances all the flavors, making them pop.
• ½ to ¾ teaspoon freshly ground pepper: Freshly ground pepper adds a touch of heat and complexity.
• Up to 3 pounds of chicken: You can use any part of the chicken—breast, thighs, drums, or wings—depending on your preference.

How to Make Greek Chicken Marinade

Making the Greek Chicken Marinade is a simple yet rewarding process. Follow these steps to create a marinade that will transform your chicken into a flavorful dish that’s sure to impress. Each step is important, so take your time to enjoy the process!

1. Add all the ingredients except the olive oil and chicken into a medium-sized bowl. The combination of the lemon juice, garlic, paprika, shallot, oregano, thyme, salt, and pepper creates a flavorful base that will infuse your chicken with incredible taste.
2. Next, slowly drizzle in the olive oil while continually whisking the mixture. Whisking helps emulsify the oil with the other ingredients, creating a smooth and cohesive marinade. You’ll know it’s emulsified when it looks slightly thickened and glossy.
3. Add the chicken directly to the bowl, ensuring it’s fully submerged in the marinade. Alternatively, you can transfer the marinade and chicken into a resealable plastic bag, which is a great option for easy mixing.
4. Mix well until the chicken is evenly coated. Make sure every piece has that delicious marinade clinging to it.
5. Now, cover the bowl with plastic wrap or seal the bag and marinate the chicken in the fridge for a minimum of 2 hours and up to 24 hours. I often recommend marinating overnight if possible, as it allows the flavors to penetrate deeper.
6. If you’re in a hurry, you can still get great results by marinating for only 2 hours, but for the best flavor, aim for longer.
7. When you’re ready to cook, preheat your grill or pan. If pan-searing, use a non-stick skillet and add in 1 to 2 tablespoons of oil. Turn the heat up to medium to medium-high.
8. Place in the marinated chicken and cook for about 6 to 7 minutes per side. Keep an eye on the heat, as you want the chicken and marinade to brown beautifully without burning. A good tip is to use a meat thermometer: white chicken meat should reach 165°F, while dark meat should be at 175°F before removing.
9. Once cooked, take the chicken out of the pan or off the grill and let it rest for 3 to 4 minutes to allow the juices to redistribute.
10. Serve your Greek Chicken Marinade with your favorite side dishes, and enjoy a meal that’s full of fresh flavors and vibrant aromas!

Recipe Tips about Greek Chicken Marinade

Here are some helpful tips to ensure your Greek Chicken Marinade turns out perfectly every time. These tips will cover everything from storage to variations you can try to keep things interesting.

• Storage: If you have leftover marinade, store it in an airtight container in the fridge for up to 5 days. Use it to marinate more chicken, but make sure to boil it if it has been in contact with raw meat.
• Freezing: You can freeze the chicken in the marinade for up to 3 months. Just make sure to thaw it in the refrigerator before cooking.
• Pairing: Serve your marinated chicken with a refreshing Greek salad, rice pilaf, or grilled vegetables for a complete meal.
• Variations: Feel free to experiment with different herbs, like rosemary or basil, for a unique twist on the classic flavor.
• Make-Ahead: Prepare the marinade up to 2 days in advance. Just whisk it before using to re-emulsify.

Perfect Pairings for Greek Chicken Marinade

When serving your Greek Chicken Marinade, consider these perfect pairings to create a delightful meal:

• Grilled Vegetables: Pair the chicken with a medley of grilled vegetables like zucchini, bell peppers, and asparagus for a colorful and nutritious side.
• Greek Salad: A fresh Greek salad with tomatoes, cucumbers, olives, and feta cheese complements the flavors of the chicken beautifully.
• Rice Pilaf: Serve the chicken with a side of fluffy rice pilaf, which soaks up the marinade’s delightful juices.
• Pita Bread: Warm pita bread is perfect for soaking up the marinade and enjoying every bit of flavor.
• Yogurt Sauce: A dollop of tzatziki or yogurt sauce can add a refreshing contrast to the dish.
• Occasions: This dish is perfect for summer barbecues, family dinners, or even meal prepping for the week.

FAQ

Conclusion

The Greek Chicken Marinade is a wonderful way to bring the fresh and vibrant flavors of the Mediterranean into your kitchen. With its easy preparation and delicious results, it’s a dish that you’ll find yourself returning to time and again. I encourage you to give it a try and experience the explosion of flavors that comes with each bite. Your taste buds will thank you!

Greek Chicken Marinade

Craving something vibrant and flavorful? The Greek Chicken Marinade is your ticket to a delicious meal! Fresh ingredients create a savory and aromatic blend that tenderizes your chicken beautifully. Perfect for any occasion, this easy weeknight dinner will impress without overwhelming you in the kitchen. Make it tonight!

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Mediterranean

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• juice of 2 lemons lemons
• zest of 2 lemons lemons
• 8 garlic cloves finely grated
• ½ teaspoon smoked or sweet paprika
• ½ shallot peeled finely grated
• 1 tablespoon dried oregano
• 6 fresh thyme finely minced sprigs
• ½ cup olive oil or neutral flavored oil
• 1 ½ to 2 teaspoon coarse salt
• ½ to ¾ teaspoon freshly ground pepper
• Up to 3 pounds chicken breast, thighs, drums, or wings

Equipment

• Skillet
• Whisk
• Grater
• Mixing Bowl
• Blender
• Peeler
• Frying pan

Method

 

1. Add all the ingredients but the olive oil and chicken to a medium-sized bowl. Next, slowly drizzle in the olive oil while continually whisking until it becomes emulsified. Add the chicken directly to the bowl and thoroughly mix, or transfer the marinade and the chicken to a resealable plastic bag and mix to combine. Marinate it in the fridge for 2 to 24 hours. You can possibly push it to 48 hours if you have to. For these procedures, use half the amount of garlic and shallots. Note: When blending, it’s good to use a neutral flavored oil as olive oil can turn bitter when blending. Add all the ingredients but the chicken to a blender and blend on high speed until emulsified. Transfer the marinade to a bowl along with the chicken, and thoroughly mix, or transfer the marinade and the chicken to a resealable plastic bag and mix to combine. Marinate it in the fridge for 2 to 24 hours. You can possibly extend it to 48 hours if necessary. To Pan Sear: I usually use a non-stick skillet and add in 1 to 2 tablespoons of oil. Turn the heat up to medium medium-high and then place in the chicken and cook it for about 6 to 7 minutes per side. Be sure to keep an eye on the heat; you don’t want things to burn, you want the chicken and marinade ingredients to brown up just like this. If you notice things are browning too quickly, then turn the heat down. White chicken meat should be at 165°F before removing, and dark meat should be at 175°F before removing. Take the chicken out of the pan and rest for 3 to 4 minutes before serving. To Grill: Preheat the grill to medium to medium-high, which is really about 325 to 350 degrees F. Cook for 6 to 7 minutes per side, with the grill door shut, but at least on the first seared side, I like to give it a 90 degree rotation half way through just to give it those coveted grill marks, like this. Finish it up on the grill until they’re cooked through. White chicken meat should be at 165° F Before removing and dark meat should be at 175° F before removing. Take the chicken off the grill and rest for 3 to 4 minutes before serving.

Notes

• Tip 1: Just like the cuisine, a traditional Greek marinade is all about simplicity. If possible, make it with the freshest, highest-quality ingredients you can find to ensure that the flavors are perfectly balanced.
• Tip 2: For boneless cuts like breasts or thighs, 2 to 12 hours is plenty of time to tenderize and infuse flavor. For bone-in cuts like drumsticks or wings, you can safely marinate them up to 24 hours.
• Tip 3: Don’t want to dirty a bowl? For the blender method, pour the marinade over the chicken in a large ziplock bag, seal it, and toss it well to coat the chicken and distribute the flavors.
• Tip 4: If you want to go the extra mile, use a knife to score thicker chicken breasts and thighs with a few shallow cuts to let the marinade penetrate deeper.
• Tip 5: To be safe, I usually set some extra marinade aside so I have some to brush over the cooked chicken later on.

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Meet Jenna Miller

I’m the one who brought this group together. I’ve always believed that food tastes better when it’s shared, and I wanted to create a space that felt as warm and sunny as our home state. I’m usually the one writing our posts and helping Brooke develop our main course recipes. My favorite days are when we’re all in the kitchen together, music on, cooking up our next idea.