Greek-Style Chicken Marinade
A creamy and tangy marinade made with Greek yogurt, lemon, garlic, and oregano that delivers juicy chicken every time, perfect for grilling, baking, or sautéing.
Ingredients
Chicken and Marinade
- 2 pounds chicken (thighs, breasts, or drumsticks) skin-on or skinless both work. Thighs are more forgiving.
- 2 tablespoons Greek yogurt plain, full-fat or low-fat.
- 1 tablespoon olive oil helps with browning and mouthfeel.
- 1 whole lemon (zest and juice) zest for aromatics, juice for acidity.
- 3 cloves garlic, minced fresh is best for punch.
- 1 tablespoon dried oregano classic Mediterranean flavor.
- 1 teaspoon paprika for color and mild sweetness.
- 1 teaspoon garlic powder boosts garlic depth.
- 1 teaspoon kosher salt adjust to taste for coarse vs fine salt.
- 1/2 teaspoon black pepper
Instructions
Preparation
- In a small bowl or a mason jar, combine Greek yogurt, olive oil, zest and juice of lemon, minced garlic, dried oregano, paprika, garlic powder, kosher salt, and black pepper. If using a jar, close and shake until smooth.
- Place chicken in a large zip-top bag or shallow dish. Pat the chicken dry for better sear if grilling or sautéing.
- Pour the marinade over the chicken, seal the bag or cover the dish, and massage the marinade into the chicken.
- Refrigerate for at least 30 minutes. For best results, marinate 4–24 hours.
Cooking
- Remove chicken from the marinade. Discard any marinade that touched raw chicken.
- Grill: medium-high heat, 6–8 minutes per side for boneless thighs/breasts. Aim for 165°F internal.
- Bake: preheat oven to 400°F (200°C), bake on a rimmed sheet for 20–30 minutes depending on the cut.
- Sauté: heat a skillet over medium-high with a little oil and sear 4–6 minutes per side until done.
- Let the chicken rest for 5 minutes before slicing.
Notes
Pat chicken dry before marinating for better sear. Use a thermometer to ensure safe cooking to 165°F (74°C). Adapt cooking method based on chicken cut for best results.