Easy Greek Chicken Marinade
A bright, herby Greek chicken marinade of olive oil, lemon, red wine vinegar, honey, garlic, oregano, and rosemary that infuses chicken breasts with fresh Mediterranean flavor and keeps them juicy. Grill or sear on the stovetop for tender, flavorful chicken.
Equipment
- Mixing Bowls
- Whisk
- Cutting board
- Knife
- Instant-read thermometer
- Measuring spoons and cups
Ingredients
Marinade
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 large lemons juiced
- 2 tbsp raw honey
- 1/4 cup red onion diced
- 3 cloves garlic peeled and chopped
- 1 tsp dried oregano or 1/2 tsp fresh
- 1 tsp dried whole rosemary or 1/2 tsp fresh
- 1 tsp kosher salt
- 1/2 tsp cracked black pepper
Chicken
- 2 pounds boneless, skinless chicken breasts
- 1 tbsp olive oil for cooking
Instructions
- Make the Marinade: In a medium bowl, whisk together the olive oil, red wine vinegar, lemon juice, honey, red onion, garlic, oregano, rosemary, salt, and pepper.
- Marinate: Place the chicken in a resealable bag or large baking dish. Add the marinade, ensuring it covers the chicken. Refrigerate at least 30 minutes, up to 2 hours.
- Remove from Marinade: When ready to cook, remove the chicken from the marinade and discard the excess marinade.
- Grill (Option 1): Clean the grates and spray with nonstick spray or olive oil. Heat the grill to medium-high, then reduce to medium once hot. Add the chicken and cook 9 to 14 minutes, turning halfway, until 165°F internally. Rest at least 5 minutes before slicing.
- Stovetop (Option 2): Pat the chicken dry. Heat a cast-iron pan over medium heat, add the 1 tbsp olive oil, and sear the chicken about 6 minutes, then flip. Saute another 3 to 6 minutes, until 165°F internally.
Notes
Don't marinate longer than about 2 hours, since the acidic marinade can affect texture if left too long. Pat the chicken dry before cooking, whichever method, for the best sear. Use an instant-read thermometer to check for exactly 165°F. Let the chicken rest a few minutes after cooking before slicing. Works well with chicken thighs too (adjust cooking time). Discard used marinade, never reuse it. Keeps 3 to 4 days refrigerated; freezes well raw (marinated) or cooked for up to 2 to 3 months. Source notes its nutrition is an approximation.