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The Best Greek Chicken Marinade

Greek marinade that turns Mediterranean chicken tender with lemon, oregano, garlic, and olive oil. Easy Greek marinade for grilling—tangy, herby, and ready for juicy chicken every time.
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Prep Time 10 minutes
Cook Time 25 minutes
marinating 4 hours
Total Time 4 hours 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Greek
Ingredients Method Notes

Ingredients
  

Chicken marinade
  • 2 lb chicken
  • 0.333 cup olive oil
  • 0.25 cup lemon juice
  • 1 lemon zest
  • 4 garlic
  • 2 tbsp fresh oregano or use dried oregano
  • 1 tbsp dried oregano use if not using fresh oregano
  • 1 tsp dried thyme
  • 1 tsp Dijon mustard
  • 0.5 salt to taste
  • 0.5 pepper to taste

Method
 

Mix the marinade
  1. Whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, Dijon mustard, salt, and pepper until well combined, with the oregano evenly suspended.
  2. Transfer the chicken to a large zip-top bag, then pour the marinade over the chicken and press out excess air to coat all surfaces.
Marinate
  1. Refrigerate the bag for 4-24 hours, turning once if possible for even flavor penetration.
Grill the chicken
  1. Preheat the grill to medium-high heat and ensure the grates are clean so the chicken sears without sticking.
  2. Grill the chicken until the internal temperature reaches 165°F, timing varying by cut; flip as needed for even browning and cook-through.
  3. Let the chicken rest for 5 minutes so juices redistribute before serving.
  4. Serve with lemon wedges for a bright finish.

Notes

Pro tip: for best flavor, marinate closer to 24 hours and keep chicken refrigerated until the grill is hot. Store leftover grilled chicken in the fridge for up to 3 days; freeze cooked chicken for up to 3 months. If you want a dairy-free swap, this recipe already is dairy-free—just confirm any mustard you use has no dairy additives.