Description
This Greek Chicken Marinade recipe offers a flavorful and zesty way to prepare juicy chicken breasts or thighs. Marinated in a combination of olive oil, lemon, Dijon mustard, garlic, and aromatic herbs, the chicken absorbs Mediterranean flavors that make it perfect for grilling, baking, stovetop cooking, or air frying. Ideal for a nutritious weeknight dinner or a flavorful meal prep option, this recipe ensures tender, delicious chicken every time.
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
Main Ingredients
- 2 pounds boneless, skinless chicken breasts or chicken thighs
Instructions
- Prepare the Marinade: Combine olive oil, lemon zest, lemon juice, Dijon mustard, minced garlic, dried oregano, dried basil, salt, and black pepper in a bowl or large zip-top plastic bag. Whisk or squeeze the bag to thoroughly mix all the ingredients.
- Pound the Chicken (if applicable): If using boneless, skinless chicken breasts, pound them to an even thickness with a meat mallet or rolling pin placed between parchment paper or plastic wrap. This ensures even cooking and tenderizes the meat.
- Marinate the Chicken: Place the chicken breasts or thighs into the bowl or zip-top bag with the marinade. Coat the chicken completely with the marinade. Refrigerate for at least 30 minutes and up to 12 hours, ideally between 1 to 4 hours for best flavor absorption.
- Cook the Chicken - Oven Method: Preheat the oven to 425° F. Place the marinated chicken in a baking dish. Bake chicken breasts based on size: 13-16 minutes for 5-6 ounce breasts, 16-19 minutes for 8-ounce breasts, and 22-26 minutes for 11-12 ounce breasts. Bake boneless chicken thighs for 20-30 minutes. Ensure the chicken reaches an internal temperature of 165° F. Let rest for 5 minutes before serving.
- Cook the Chicken - Grill Method: Clean and oil the grill grates. Preheat grill to medium-high heat (375-450° F). Grill chicken breasts for 5-8 minutes per side; boneless thighs 7-10 minutes per side on medium heat after initial searing on hotter part. Chicken is done at 165° F internal temperature. Rest for 5 minutes before serving.
- Cook the Chicken - Stove Method: Heat 1 tablespoon olive oil in a heavy skillet over medium-high heat. Add chicken in batches if needed. Cook breasts for 5-8 minutes per side, thighs for 8-10 minutes per side, until fully cooked with internal temp of 165° F. Rest for 5 minutes before serving.
- Cook the Chicken - Air Fryer Method: Arrange chicken in a single layer in the air fryer basket. Air fry at 400° F for 8 minutes, then flip breasts and cook for an additional 5-12 minutes until internal temperature reaches 165° F. Boneless thighs take 11-15 minutes total without flipping. Let chicken rest 5 minutes before slicing and serving.
Notes
- If using bone-in chicken thighs, increase cooking time by a few minutes to ensure doneness.
- For freezing, seal the chicken and marinade together in a zip-top bag, ensuring all pieces are well-coated. Freeze up to 3 months. Thaw overnight in the refrigerator before cooking.
- Nutrition estimates are based on chicken breasts assuming full marinade consumption, but some marinade is usually discarded.
- Pounding chicken breasts to even thickness results in more even cooking.
- Resting the chicken after cooking helps retain juices and ensures moist texture.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 30 g
- Cholesterol: 75 mg
