The Best Greek Chicken Marinade (For Juicy, Tender Chicken)
This Greek chicken marinade uses Greek yogurt, lemon, garlic, and oregano for ultra-juicy, tender grilled chicken. Quick prep, short marinating window, and big Mediterranean flavor.
Equipment
- Zip-top bag or non-reactive bowl
- Mixing bowl & whisk
- Microplane zester & citrus juicer
- Grill (gas or charcoal)
- Tongs
- Instant-read thermometer
- Chef’s knife & cutting board
- Paper Towels
Ingredients
neutral oil
- 1 lb boneless, skinless chicken breasts
- 1/3 cup plain Greek yogurt
- 1/4 cup olive oil
- 4-5 cloves garlic, pressed or minced
- 2 tbsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 4 lemons, divided zest & juice 1 for marinade; grill remaining 3 in slices
For Grilling & Serving
- 1 tbsp neutral oil (optional, for grates)
Instructions
- Prepare the chicken: Pat chicken dry. Place in a large zip-top bag or non-reactive bowl (glass or stainless). Set aside.
- Mix the marinade: In a bowl, whisk Greek yogurt and olive oil. Zest 1 lemon directly into the bowl, then juice it in. Add garlic, oregano, salt, and pepper; whisk to a creamy, fragrant sauce.
- Marinate: Pour half the marinade over the chicken; seal or cover and massage to coat. Reserve the other half (unused) for basting; refrigerate both. Marinate chicken for at least 30 minutes and up to 3 hours.
- Preheat the grill: Heat to medium-high. Clean and oil grates lightly with a high-smoke-point oil if desired to prevent sticking.
- Grill & baste: Grill chicken 15–20 minutes, turning often, basting with the reserved unused marinade. Cook until the internal temperature reaches 165°F (74°C) and juices run clear.
- Grill lemons & rest: Slice remaining 3 lemons into thick rounds. During the last 5 minutes, grill the slices until lightly caramelized. Rest chicken 5 minutes before slicing. Serve with grilled lemons.
Notes
- For maximum flavor, don’t skip the marinating time—3 hours yields the most tender chicken.
- Meal Prep Tip: Marinate in the morning for a ready-to-grill dinner.
- Serving Suggestion: Pairs beautifully with Greek salad, pita bread, or roasted vegetables.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.