Greek Chicken

Need something easy and flavorful for dinner this week? This Greek Chicken is IT. I use my favorite yogurt marinade to make budget-friendly chicken pieces extra juicy and tender, with lemon, garlic, oregano, and parsley adding bright, Greek-inspired flavor throughout. The oven does most of the work, roasting the chicken until the edges are golden and the pan juices smell garlicky, tangy, and irresistible. I always make this recipe in the oven, but feel free to fire up the grill if the weather’s good! With over 200 5-star reviews and counting, it’s clear I’m not the only one who loves this easy Greek chicken. 😋

“This was SO good! I used boneless skinless thighs and it was juicy and tender. I broiled it for a few minutes to get a nice char and sprinkled some sea salt before serving. Can’t wait to make again, thanks!”

Stella

A Tried-and-True Greek Chicken Marinade

If you told me when I first posted this Greek marinated chicken recipe all the way back in 2013, how popular it would become, I wouldn’t believe you. It’s STILL one of my regular dinner rotations. The marinade starts with the same yogurt base I use in my chicken shawarma, but this version swaps the warm spices for bright lemon and savory herbs. It takes just a few minutes to stir together and creates an absolute explosion of flavor. It’s incredible.

I only marinated my chicken in this magical mix for 30 minutes, but the flavor was still loud and clear. Because there’s lemon juice in the marinade, I wouldn’t let it go longer than a day max. A short marinating time gives you tender, flavorful chicken, but too long can start to change the texture of the meat. Once marinated, you can grill the chicken over an electric or charcoal grill, or bake it in the oven like I do. Either way, you’ll get a super flavorful, juicy end product! And if you end up with leftovers, the chicken is perfect for turning into Greek chicken wraps with fresh veggies and hummus the next day!

how to make Greek Chicken step-by-step photos

Gather all of your ingredients.

Prepare the marinade: Combine 1 cup plain yogurt, 2 Tbsp olive oil, ½ Tbsp dried oregano, 4 minced garlic cloves, ½ tsp salt, and ¼ tsp freshly cracked pepper in a bowl.

Add the zest from 1 lemon and the juice from about half of it (1-2 Tbsp). Stir these ingredients until well combined.

Roughly chop a handful (about ¼ bunch) fresh parsley.

Add the chopped parsley to the marinade and stir to evenly combine.

This is your finished Greek-style marinade (or a REALLY awesome dip!). I love this with fresh cut veggies and chips when I’m not making this easy chicken recipe!

Marinate the chicken: Add 3½ to 4 lbs. chicken pieces and the marinade to a large, gallon-sized zip top bag and mix it around to make sure the chicken is well coated. Refrigerate the bag for 30 minutes. Preheat your oven to 375°F.

For an even stronger flavor, you can marinate this chicken for 4-12 hours in the fridge. I’d avoid going past 24 hours, since the lemon juice can affect the texture of the chicken.

Bake: Place the marinated chicken pieces in a large casserole dish (9×13). Don’t pour any excess marinade from the bag over the chicken, as this can stop it from browning well in the oven. Throw away any leftover marinade from the bag. It can’t be reused since it’s been in contact with raw chicken.

Bake the chicken, uncovered, in a preheated 375℉ oven for 45-60 minutes, or until it is golden brown. It’ll smell SO good!

Serve your Greek marinated chicken with all your favorite sides (I share my favorites below!) and enjoy.

Serving Suggestions

I always serve this Greek marinated chicken with my lemony cucumber and couscous salad, which is the perfect cold summer side, and incorporates both starches and vegetables into the meal. Two birds with one stone! This recipe makes about 8-10 pieces of chicken (3.5-4 lbs. total), so it’s great for feeding a group or stretching into leftovers for the week. You can easily halve the recipe if needed, or plan on 1-2 pieces per person, depending on the size of the chicken and what you’re serving with it. I love it with fluffy rice or creamy mashed potatoes to soak up all of those garlicky, lemony pan juices. For a crisp, colorful side, try it with a Greek salad or my crisp Mediterranean coleslaw for the perfect summer dinner.

I also like to slice any leftovers and tuck them into a Greek chicken wrap, pile them over a salad, or add them to a rice bowl with veggies and feta!

Storage & Reheating

Store any leftover cooked Greek marinated chicken in an airtight container in the fridge for up to 3-4 days. To reheat, place the chicken in a baking dish, cover with foil, and warm in a 350°F oven until heated through. You can also reheat smaller portions in the microwave, or pull the chicken off the bone and warm it in a skillet on the stovetop until hot.

You can also freeze the cooked chicken for up to 3 months. Thaw it overnight in the refrigerator before reheating so it warms evenly and avoids drying out.

Try These Greek Chicken Recipes Next:

• My Sheet Pan Greek Chicken and Vegetables is an easy meal prep dinner because the roasted chicken, veggies, and rice hold up well in the fridge!
• Greek Chicken and Orzo uses boneless chicken thighs, which stay juicy and add extra flavor to the pasta as it simmers.
• This Greek Chicken Pasta Salad is a full-meal pasta salad with garlicky marinated chicken thighs, fresh vegetables, tangy feta, and plenty of lemony oregano dressing.

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