Greek and Grilled Chicken Marinade
Hey there! If you’re anything like me, you love a good grilled chicken, but sometimes you also want something with a little extra flavor.
That’s exactly why I’m sharing this Greek-inspired chicken marinade with you today.
Trust me, it’s a game-changer. It’s got all the flavors you crave – zesty lemon, tangy yogurt, and the perfect mix of herbs. I know you’re going to love it as much as I do!
I’m all about keeping things simple, and this marinade is super easy to whip up. You don’t need fancy ingredients, just a few staples that you probably already have in your kitchen.
The best part of all? You can prep it in just minutes, and then let the chicken soak up all that deliciousness.
I’ve been using this marinade for years, and every time I make it, I get compliments. It’s perfect for summer BBQs, family dinners, or even a simple weeknight meal.
The chicken turns out tender, juicy, and loaded with flavor. And, it’s the kind of recipe that makes you feel like you’re having a restaurant-quality dish.
So, let’s get grilling! I’ll walk you through the steps, and before you know it, you’ll be serving up some seriously delicious chicken that everyone will be talking about. Ready to make your next meal something special? Let’s do this together!
How to Make Greek and Grilled Chicken Marinade
(Step-by-Step Instructions)
Ingredients You’ll Need
- 1/2 cup plain Greek yogurt
- 1/4 cup olive oil
- Juice of 1 large lemon
- 4 garlic cloves, minced
- 1 tablespoon red wine vinegar
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: a pinch of crushed red pepper flakes for a tiny kick
- 1.5 to 2 pounds boneless, skinless chicken thighs or breasts
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Step 1: Whip up that marinade
Grab a medium-sized bowl. Drop in the Greek yogurt, olive oil, lemon juice, garlic, red wine vinegar, oregano, thyme, salt, and pepper.
Whisk until smooth and creamy. Taste it. If it’s not that good, add a tiny bit more lemon or salt.
Step 2: Let the chicken bathe
Place your chicken in a large zip-top bag or a shallow dish. Pour the marinade all over it. Seal the bag or cover the dish.
Put it in the fridge for at least 2 hours, or if you’ve got the time, let it chill overnight. The longer it soaks, the deeper the flavor.
Step 3: Fire up the grill
Preheat your grill to medium-high heat. Oil the grates so the chicken doesn’t stick.
Step 4: Grill that goodness
Place your marinated chicken on the grill. Cook for about 5–7 minutes per side, depending on thickness, until the chicken reaches an internal temp of 165°F. Don’t overdo it, no one likes dry chicken.
Step 5: Let it rest
Once done, transfer the chicken to a plate and cover it loosely with foil. Let it rest for 5 minutes so the juices don’t all run out when you slice it.
Step 6: Slice and serve
Slice it up and serve however you like. Salad? Rice? Stuffed in pita? Your choices.
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Common Mistakes to Avoid
- Skipping the marinating time: This is not a 15-minute marinade. Give it time to do its thing.
- Using low-fat yogurt: It just doesn’t work the same. Go full-fat or go home.
- Grilling straight from the fridge: Let the chicken come to room temp for 20–30 mins before grilling. Cold meat = uneven cooking.
- Overcooking: Please don’t turn your chicken into a chewy mess. Use a meat thermometer.
- Not oiling the grill: Sticky chicken is sad chicken.
Recipe Best Tips
⑴ Use chicken thighs for more flavor and juiciness.
⑵ Add a tiny splash of honey if you like a sweet twist.
⑶ Reserve a bit of marinade (before adding raw chicken) to drizzle over the top when serving.
⑷ This marinade also works great with shrimp or veggies. Just adjust the cook time.
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Serving Suggestions
This chicken is so versatile, it’ll go with almost anything:
- Throw it over a Greek salad with feta and olives.
- Serve with warm pita and tzatziki.
- Pair it with lemon rice and grilled veggies.
- Make a power bowl: quinoa, avocado, cucumber, cherry tomatoes, and a slice of this chicken.
Storage and Freezing
① Fridge: Store leftovers in an airtight container for up to 4 days.
② Freezer: Freeze cooked chicken for up to 2 months. Wrap tightly and store in freezer bags.
③ Reheat: Warm gently in the microwave or in a skillet with a splash of water or broth to keep it moist.
Frequently Asked Questions (FAQs)
Q: Can I use this marinade on beef or pork?
A: Sure can! It works great on pork chops or even beef skewers.
Q: How long should I marinate the chicken?
A: Minimum 2 hours, but overnight is where the real flavor party happens.
Q: Can I bake this instead of grilling?
A: Yes! Bake at 400°F for 25–30 minutes or until cooked through.
Q: What if I don’t have red wine vinegar?
A: White wine vinegar or even apple cider vinegar works in a pinch.
Q: Is this spicy?
A: Not at all, unless you throw in red pepper flakes.
Q: Can I use this marinade for meal prep?
A: Absolutely. Make a big batch and use it throughout the week.
Q: Is it gluten-free?
A: Yep! Just double-check your yogurt and vinegar to be safe.
Conclusion
If you’re ready to up your chicken game, this Greek and grilled chicken marinade will not disappoint you. It’s zesty, herby, and honestly—kinda addictive.
So try it, tweak it, make it yours. And if you do, drop your twist in the comments. I’d love to see how you make it your own.
⋙Don’t miss this out: GRAB THIS FREE VEGAN RECIPE EBOOK with meals you’ll actually want to make⋘
You Might Also Want To Try
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Greek Grilled Chicken Marinade
Ingredients
Ingredients List:
- 4 boneless skinless chicken breasts
- 1/2 cup plain Greek yogurt substitute with sour cream if needed
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 3 garlic cloves minced (or 1 tsp garlic powder)
- 1 tbsp dried oregano
- 1 tsp dried basil optional, but adds extra flavor
- Salt and pepper to taste
Key Substitutions:
- Use regular yogurt if Greek yogurt isn’t available.
- For a dairy-free option swap the yogurt with coconut yogurt or use a non-dairy sour cream.
- If you prefer a spicier kick add a pinch of red pepper flakes!
Instructions
How to Cook the Greek-inspired chicken marinade: A Step-by-Step Guide
Make the marinade
- In a bowl, mix together the Greek yogurt, olive oil, lemon juice, minced garlic, oregano, basil, salt, and pepper. Stir it up until everything’s well combined. You’re basically making a flavor bomb, so don’t rush it!
Prep the chicken
- Take your chicken breasts and give them a little love. If they’re super thick, consider slicing them in half horizontally so they cook evenly. Then, throw them into a resealable plastic bag or a shallow dish.
Marinate like a pro
- Pour that amazing marinade over the chicken, making sure it’s all coated. Seal the bag or cover the dish, and pop it into the fridge for at least 1 hour. (If you’ve got more time, go ahead and let it marinate overnight—you’ll be rewarded with even more flavor!)
Preheat the grill
- While the chicken’s soaking in all that goodness, fire up your grill. Get it nice and hot—medium-high heat works best. This is where the magic happens, so make sure it’s ready to go!
Grill the chicken
- Time to cook! Place the marinated chicken on the grill, and cook each side for about 5-7 minutes (depending on thickness). You’ll know it’s done when it reaches an internal temperature of 165°F. Don’t forget to flip it halfway, so it gets that beautiful grill mark.
Rest and serve
- Once the chicken’s perfectly grilled, let it rest for 5 minutes. (This keeps it juicy—trust me, you’ll thank me later!) Slice it up, serve it with your favorite sides, and watch everyone dig in.
- Pro Tip: If you want those crispy grill marks, don’t mess with the chicken too much while it’s cooking. Let it do its thing!
Notes
- If you prefer extra tang, add more lemon juice or zest to the marinade.
- Chicken thighs are recommended for juicier results, but breasts will work too.
- Make sure to let the chicken rest for a few minutes before serving to keep the juices in.
- If you have leftovers, store them in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
