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Juicy Greek Chicken with Lemon-Oregano Marinade

Four pieces of perfectly grilled greek chicken with visible char marks and herbs served on a white plate.
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Make tender, flavorful Greek chicken using a simple yogurt-based marinade. You can grill or bake this recipe for a quick weeknight dinner.

Ingredients

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  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 cup plain Greek yogurt
  • 1/4 cup fresh lemon juice
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. In a medium bowl, whisk together the Greek yogurt, lemon juice, olive oil, minced garlic, oregano, salt, pepper, thyme, and red pepper flakes to create the marinade.
  2. Place the chicken pieces in a large zip-top bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are fully coated.
  3. Refrigerate and marinate for at least 2 hours, or up to 8 hours for best flavor and tenderness.
  4. Preheat your grill to medium-high heat (about 400 degrees F) or preheat your oven to 400 degrees F (200 degrees C).
  5. If grilling: Lightly oil the grates. Remove chicken from the marinade, letting excess drip off. Grill for 6-8 minutes per side, until the internal temperature reaches 165 degrees F (74 degrees C).
  6. If baking: Arrange the chicken in a single layer on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the internal temperature reaches 165 degrees F (74 degrees C).
  7. Let the chicken rest for 5 minutes before slicing and serving.

Notes

  • For extra juiciness, use chicken thighs instead of breasts.
  • If you do not have fresh lemon juice, use bottled, but fresh is recommended.
  • You can substitute dried oregano with 1 tablespoon of fresh chopped oregano.

Nutrition

Find it online: https://whiskdaily.com/juicy-greek-chicken-recipe-tender-meat/