Greek Chicken Marinade

Enjoy the irresistible flavor of our Greek chicken marinade, turning your ordinary poultry into a mouthwatering dish.

Prep Time5

Cook Time16

Chill Time2

Total Time18 5

Course: Main Course

Cuisine: American

Keyword: Greek Chicken Marinade Recipe

Servings:

Calories: 387kcal

4 boneless skinless chicken breasts, pounded to even thickness - approximately 1-inch thickness (approximately 1½ to 2 pounds)
½ cup olive oil
⅓ cup fresh squeezed lemon juice
1 tablespoon minced garlic
2 teaspoons honey
1 teaspoon salt
1 teaspoon dried parsley flakes
½ teaspoon dried oregano
½ teaspoon dried thyme
¼ teaspoon black pepper

Add the boneless skinless chicken breasts to a large zip-top bag. Set aside.
Add olive oil, lemon juice, minced garlic, honey, salt, dried parsley, dried oregano, dried thyme, and black pepper in a small bowl. Whisk to combine.
Pour the Greek chicken marinade into the bag with the chicken breasts. Seal the bag and remove as much excess air from the bag as possible. Be sure that all the chicken breast pieces are evenly covered by the marinade.
Place the bag of marinated chicken into the refrigerator to chill, and absorb the Greek marinade for a minimum of 2 hours or up to overnight.
Allow the marinated chicken to rest on the counter at room temperature while the grill preheats to medium-high (ranging between 400-425°F)
Remove the marinated chicken breasts from the bag and discard the marinade. Grill the Greek marinated chicken for 8-11 minutes per side or until the thickest part of the chicken reaches an internal temperature of 165°F. Place the grilled chicken onto a plate, lightly cover it with a piece of aluminum foil, and allow the chicken to rest for 5 minutes before slicing and serving.

You can grill this Greek marinated chicken on an outdoor gas grill. However, a charcoal grill, indoor electric grill, or gas stove top grill pan will all work for a cooking method. You want to note that any of these methods will alter the total cooking time. Make sure that your chicken reaches an internal temperature of 165°F, at the thickest part, for doneness.
If your boneless skinless chicken breasts are unevenly sized, you can use a meat mallet to gently pound them into an even thickness. You may even need to trim the chicken of any excess fat that may have been left on the chicken when packaged. This ensures that your chicken pieces cook evenly.
You can reserve a small amount of the marinade before adding it to the bag of chicken to brush over the chicken while grilling. DO NOT use the excess marinade your chicken has been sitting in to marinate. The marinade with the chicken juices should be discarded.