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Greek Chicken Marinade

This Greek chicken marinade is easy to mix up and adds so much flavour to your chicken. Marinate and then grill or bake, or freeze for later!

PREP TIME: 5 minutes
COOK TIME: 20 minutes
TOTAL TIME: 55 minutes

  • 4 skinless, boneless chicken breasts
  • 1/4 cup olive oil
  • 2 lemons (juice and zest)
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon rosemary
  • 1 teaspoon oregano
  • 3 cloves garlic, minced
  1. Place the chicken breasts in a large ziplock bag. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, pepper, rosemary, oregano and garlic.
  2. Pour the marinade over the chicken and seal the bag, squeezing out all the air.
  3. Move the chicken around in the marinade until it is all evenly coated.
  4. Refrigerate and let it marinate for at least 30 minutes and up to 4 hours (see note).
  5. You can freeze the chicken in the marinade immediately and let it marinate as it defrosts, or marinate and cook it immediately.
  6. Either grill the chicken for 6-8 per side, pan fry for 6-8 minutes per side over medium heat, or bake at 375 degrees F for 20-30 minutes, or until an internal temperature of 165 degrees F has been reached.
  7. Let the chicken rest, tented with foil, for 5 minutes before serving.
  8. Notes
  9. Marinate the chicken for at least 30 minutes, and I find at least 2 hours gives the best flavour. You can technically marinate chicken breasts and thighs for up to two days in the fridge, but I don't find the flavour changes much as you increase the marinating time from 2 hours, and you may end up with mealy chicken when there's an acidic component like lemon or lime juice in the marinade as it starts to break down the meat after a certain point. My recommendation is to cook it the same day you're marinating, or to freeze it and let it marinate as it defrosts overnight in the fridge or for a couple hours in cold water.
  10. If you'd like to use chicken thighs instead, there is enough marinade for 8-10 boneless, skinless chicken thighs, and the cook time is about the same.
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