Greek Chicken Marinade

A cutting board with Greek marinated chicken sliced next to fresh parsley.

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Greek Chicken Marinade is the BEST way to add a ton of flavor to your grilled chicken, made with olive oil, red wine vinegar, lemon, and a mix of herbs and spices!

Prep Time5

Cook Time15

Marinating Time30

Total Time50

Course: Dinner

Cuisine: Greek, Mediterranean

Diet: Gluten Free

Servings: servings

Calories: 360kcal

Author: Jacqui

Equipment

1 medium mixing bowl
1 Grill

Ingredients

4 medium boneless skinless chicken breasts (about 2 pounds)
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons lemon juice
3 tablespoons fresh dill chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon nutmeg
1/2 teaspoon kosher salt or to taste
1/2 teaspoon black pepper or to taste

US Customary - Metric

Instructions

In the mixing bowl, whisk together all of the marinade ingredients until well combined. Add the chicken to the bowl and turn the chicken a few times until it's completely coated in the marinade. Cover the bowl with plastic wrap and refrigerate the chicken for at least 20-30 minutes.
Once time is up, preheat the grill to medium-high heat, about 400°F. Remove the chicken breast from the marinade and let any excess drip off. Discard the used marinade.
Place the chicken on the grill and cook for 5-7 minutes on one side, then turn over and cook for an additional 5-7 minutes on the other side, or until the chicken reaches an internal temperature of 165°F.
Once done, transfer to a plate and let the chicken rest for about 5 minutes before slicing.

Notes

Click on the time in the instructions to start a timer!

*This nutrition is a rough estimate, because some of the marinade is left behind in the bowl, but it's factored into the nutrition just in case.*

Storage

Refrigerate fully cooked chicken for 3-4 days in an airtight container. Discard the leftover marinade.

Freeze for 2-3 months in a freezer-safe container.

Cooking Tips

If you want really nice grill marks, add the chicken when the grill is already hot, and don't move the chicken around too much.
Marinate the chicken for at least 30 minutes, but no longer than 12 hours. The acids in the marinade help tenderize the chicken, so you don't want to go too long.
Too much oil on the grill can cause flare-ups, so make sure you let the excess marinade drip off the chicken before grilling it. Also, discard the marinade, because it's had raw chicken sitting in it.

Nutrition