Easy Greek Chicken Marinade (Ready in 5 Minutes)

This Greek chicken marinade takes about five minutes to mix together and is our go-to for juicy, flavorful chicken, whether you grill it or pan-sear it. It’s a simple combination of olive oil, lemon, garlic, and dried herbs that works just as well on a weeknight as it does for guests.

Learn how to achieve restaurant-quality pan-seared marinated chicken with this easy-to-follow recipe. This post will guide you through the steps to create juicy, tender chicken breasts with a delicious golden crust. Master the art of pan-searing and impress your guests with this delectable dish!

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What’s in This Greek Chicken Marinade

Olive oil keeps the chicken moist and helps it brown, while lemon zest and juice add brightness and a little acidity. Garlic, oregano, thyme, and parsley give it that classic Greek flavor, and salt and pepper round it out. It’s a simple list, but the combination does a lot of work.

Thirty minutes is the minimum marinating time for the flavors to take hold, and two hours is the sweet spot. You can go longer, but I wouldn’t push past about six hours, since the lemon juice is acidic enough that it will eventually start to break down the chicken’s texture rather than just flavoring it.

This marinade works for more than chicken breasts. It works just as well on chicken thighs, pork chops, or shrimp, though I’d cut the time down to 15 to 20 minutes for shrimp since it’s more delicate. It also makes a good quick dressing base if you leave out the raw-meat contact altogether.

Ingredients to Cook Easy Greek Chicken

• 2 Free-range organic boneless skinless chicken breasts

Easy Greek Chicken Marinade

• 2 tbsp Olive Oil
• Zest and Juice of 1 lemon
• 4 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

For Pan Seared option

• 2 tbsp Ghee or Butter

Cooking Methods for Easy Greek Chicken

Let’s explore 2 different cooking methods for this Juicy and Easy Greek Chicken. Grill or Pan Sear.

Grill the Chicken

If it’s hot out and you have a BBQ, let’s not heat up the house by cooking, let’s grill our meat and serve it with a cold, refreshing, classically Greek Salad. To do this we must marinate the chicken ahead of time.

Prepare your Chicken

Place your Chicken Breasts in a plastic bag that can be sealed. Flatten your chicken to an even thickness using a meat mallet or take out your pent-up aggression and punch the chicken. Before my wife bought me a meat mallet, I used to punch it. The kids thought I was losing it but never seems to complain when they were quietly scarfing down juicy, perfectly prepared and seasoned chicken.

Marinade the Chicken

Now that your chicken is flattened to an even thickness, let’s pour in our marinade which can be seen in the ingredients list above. Let your chicken marinade for a minimum of 30 minutes in the refrigerator. You can let this go much longer, but the sweet spot is 2 hours.

Grill the Chicken

30 minutes before Dinner time, let’s take our chicken breasts out of the fridge and cook them on the grill. Remove breasts from the bag and place directly onto a hot grill. Let them cook on the first side for 5-7 minutes. Peek at the cooked side and check for grill marks and doneness. If you aren’t getting sear marks your temperature is way too low.

Once properly seared, let’s flip them and sear the other side for another 3-5 minutes. From this point on we need to be checking the internal temperature with an instant-read probe thermometer. As soon as the internal temperature reaches 155°F we want to remove the chicken from the grill onto a cutting board and let rest for several minutes before cutting and serving them.

Pan Sear the Chicken

Pan-searing the chicken is my preferred method because of the texture you get when searing across more surface area of the chicken.

Prepare the Chicken

Place your Chicken breasts in a plastic bag and flatten them with a meat mallet (paid link). Your goal is to focus on the thicker side of the breast and to make both breasts even with each other so that your cooking time is the same.

Cook and Season the Chicken

Season one side liberally with salt and melt Ghee or butter in a Stainless Steel pan over medium-high heat. Once your fat is shimmering we can place the chicken breasts salted side down and begin to sear them.

After 5 minutes or so and once you have a good amount of browning and crust formed, flip the breasts and sear the other side. Give the chicken a few minutes to begin to sear on the other side and then begin monitoring the internal temperature with an instant-read probe thermometer (paid link).

Our goal is to reach an internal temperature of 155°F, but here is the key to this recipe. When we reach 145°F we pour our marinade over the chicken in the hot pan. The steam will get you across the finish line quickly while giving your herbs, garlic, and spices time to really heat up and release their aromatics, which will elevate the flavor. Any browned bits in the pan will also deglaze further, adding flavor to your end result.

Food Safety Note: Leftover marinade that never touched raw chicken directly, or any unused portion, is fine to save, but marinade that sat with raw chicken shouldn’t be reused as a sauce unless you boil it first.

Remove the chicken from the pan and place on your cutting board to rest for 3-5 minutes. Now it’s ready to cut and serve with your favorite Spanakorizo, Salad, Tzatziki, or chopped up in a pita sandwich.

In both cooking methods, we explored 2 different ways to use a marinade, how to sear, and how to reach the correct internal temperature to ensure doneness.

How to Serve Marinated Greek Chicken

When it comes to serving the easy Greek marinated chicken, the possibilities are as endless as the Mediterranean Sea.

One delicious option is to plate the juicy chicken over a bed of fluffy rice. The aromatic flavors of the marinade will beautifully complement the grains, creating a satisfying and wholesome meal.

For a lighter alternative, serve the marinated Greek chicken over a vibrant salad bursting with crisp greens, juicy tomatoes, cucumber slices, and tangy feta cheese. The combination of flavors and textures will elevate your taste buds to new heights.

And of course, let’s not forget the classic choice – pair the succulent chicken with warm and pillowy pita bread. Wrap a tender piece of chicken in the soft bread, and savor the perfect harmony of flavors with a dollop of tzatziki sauce.

Whether you choose rice, salad, or pita bread, serving marinated Greek chicken guarantees a culinary adventure that will transport you straight to the sun-kissed shores of Greece.