This vibrant Greek marinade for chicken combines creamy yogurt with aromatic Mediterranean herbs, creating tender, juicy results every time.
The velvety yogurt base not only infuses deep flavor but also naturally tenderizes the meat over a 2-hour marinade.
Perfect for summer grilling or year-round cooking, this authentic Greek recipe delivers restaurant-worthy results with minimal hands-on prep.
When you’re seeking a foolproof chicken dish that’s both healthy and bursting with traditional Hellenic flavors, this marinade recipe is your answer.
Ingredients For the Greek Chicken Marinade
- Extra Virgin Olive Oil: 90ml, provides rich Mediterranean flavor
- Lemon Zest: From 1 lemon, adds bright citrus notes
- Garlic Cloves: 2 large, peeled and crushed for aromatic depth
- Greek Yogurt: 3 tbsp, tenderizes the meat (or substitute with juice of 1 lemon)
- Dried Oregano: 1 tbsp, essential Greek herb flavor
- Honey: 1 tbsp, helps with caramelization
- Red Wine Vinegar: 2 tsp, adds tangy depth
- Salt: 1 tsp, enhances all flavors
- Black Pepper: To taste
- Chicken: 500g, choice of thighs or breasts
Preparation Steps
- Prepare the Marinade: Combine oil, zest, crushed garlic, yogurt, oregano, honey, vinegar, salt, and pepper in a large bowl. Whisk until well blended.
- Marinate: Add chicken pieces and coat well. Refrigerate for 2+ hours, ideally overnight for best results.
- Oven Method: Roast at 200°C/390°F for 20-30 minutes (40 minutes for bone-in thighs). For crispy skin, finish under the grill.
- Grilling Option: Cook on direct heat until caramelized, then move to indirect heat to finish cooking. Ideal for all chicken cuts, especially on barbecue.
Cooking Methods
This Greek chicken marinade works beautifully with both oven roasting and grilling! For the juiciest results, let the marinade work its magic overnight – the longer, the better. When using the oven, you’ll get amazing results at 200°C/390°F. Love crispy skin? Just pop it under the grill for a few minutes at the end. If you’re firing up the barbecue, start with direct heat to get that lovely caramelization, then move to a cooler spot to finish cooking. Your chicken will be perfectly done when it reaches 75°C/165°F inside.
Smart Substitutions
No Greek yogurt in the fridge? No problem! You can use fresh lemon juice instead – it adds a bright, zingy flavor that’s just as tasty. This marinade is super flexible with different cuts of chicken too. It works great with boneless breasts, juicy thighs (with or without skin), drumsticks, or even whole chicken pieces. Just remember to adjust your cooking time based on the size and type of chicken you’re using.
Serving Ideas
This Greek-style chicken pairs perfectly with a fresh Greek salad and warm pita bread. Try serving it with a side of tzatziki sauce for extra freshness, or pile it into a wrap with crisp lettuce and tomatoes. For a complete meal, add some lemon-roasted potatoes or a light orzo salad on the side. Don’t forget to spoon any extra cooking juices over the chicken – they’re packed with flavor!
Storage Tips
Once you’ve mixed up the marinade and added the chicken, it’ll keep in the fridge for up to 24 hours. After cooking, store any leftover chicken in an airtight container in the fridge for up to 3 days. The leftovers are amazing cold in salads or warmed up gently in the microwave or oven. Just be careful not to overheat, as this can dry out the meat.
Greek Marinade for Chicken with Yogurt
Equipment
- Large bowl or ziplock bag
- Oven or grill
Ingredients
For Greek chicken marinade
- 90 ml extra virgin olive oil (1/3 cup)
- 1 lemon zested
- 2 garlic cloves large, peeled and crushed
- 3 tbsp Greek yogurt or juice of 1 lemon
- 500 g chicken thighs, breasts, or other pieces
Instructions
- In a large bowl or ziplock bag combine the oil, lemon zest, garlic cloves, peeled and crushed, Greek yogurt (or the juice of the lemon, if you don’t have any Greek yogurt to hand), dried oregano, honey, red wine vinegar, salt and plenty of black pepper. Whisk to combine.
- Add your choice of chicken pieces and marinate in the fridge for at least two hours, but preferably overnight.
- In the oven: In a 200 degrees (390 fahrenheit) oven roast the chicken pieces for 20-30 minutes depending on their size (40 minutes for bone in chicken thighs) until the meat is cooked through. If the pieces still have their skin, finish them under a hot grill if needed to get nice crispy skin and a good level of caramelisation.
- On a griddle pan or barbecue: Cook on a direct heat until the meat is caramelised before moving to the edge of the pan or an area of indirect heat to cook through. We do not recommend the griddle pan method, only the barbecue for skin on or bone in pieces of chicken, though skin on, bone in chicken thighs can be browned in the pan before being transferred to the oven to cook through.