Go Back

Greek Marinated Chicken

A delightful dish featuring succulent chicken marinated in a yogurt-based blend, infused with the vibrant flavors of garlic, lemon, and fresh herbs, perfect for family gatherings and busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 4 pieces boneless, skinless chicken breasts Look for organic or free-range chicken for a richer flavor.
  • ½ cup plain Greek yogurt Thick and creamy varieties like Fage or Chobani work beautifully.
  • ¼ cup olive oil A good extra-virgin olive oil gives depth.
  • 3 cloves garlic, minced Fresh garlic amplifies flavor; however, you can use 1 tsp garlic powder if needed.
  • 2 pieces lemons, zest and juice The zest adds a lovely fragrance—don’t skip this!
  • 1 tsp dried oregano Opt for high-quality, Mediterranean-sourced oregano for the best flavor.
  • 1 tsp onion powder
  • ½ tsp ground coriander This adds a unique dimension.
  • 1 tsp sea salt
  • ½ tsp cracked black pepper

Method
 

Preparation
  1. In a large mixing bowl, whisk together ½ cup Greek yogurt, ¼ cup olive oil, the zest and juice of 2 lemons, minced garlic, 1 tsp dried oregano, onion powder, ground coriander, sea salt, and cracked black pepper until smooth and well-combined.
  2. Add the chicken breasts to the marinade and coat them evenly. If you want to baste the chicken later, reserve ½ cup of the marinade in a separate bowl. Cover and refrigerate for at least 30 minutes and up to 24 hours—the longer, the better!
  3. Remove the chicken from the fridge about 30 minutes before cooking, allowing it to come to room temperature for even cooking.
Cooking
  1. Preheat your oven to 400°F (200°C) while you get your grill pan ready.
  2. Heat a grill pan over medium-high heat and add a touch of oil. Sear the chicken on one side for 5 minutes until golden brown.
  3. Flip the chicken and transfer the pan to the oven. Bake for about 15 minutes or until the internal temperature reaches 165°F (75°C)—check with a meat thermometer for accuracy.
  4. Allow the chicken to rest for about 5 minutes, then slice and serve. Drizzle your reserved marinade over the top if desired for an extra flavor boost.

Notes

Use fresh ingredients for the best flavor and results. Leftovers can be stored in an airtight container in the fridge for up to 3 days. You can also marinate the chicken a day in advance and store it in the fridge!