How long it takes: just over an hour Equipment you’ll need: bowl Servings: makes enough marinade for up to 4 pounds of chicken That said, this is actually a versatile recipe. You can lean into the Greek-ness (is that a word?) of it all and serve it alongside Greek orzo salad or garnish it with kalamata olives or crumbled feta. You can also pair it with a simple side like sautéed zucchini, or even incorporate it into an Italian dish like chicken Alfredo. This is my go-to chicken marinade and I think you’ll find yourself making it frequently too!
Best Greek Chicken Marinade
It uses pantry staples. This grilled chicken marinade is one of my favorites because I always have the ingredients I need in my pantry and refrigerator. Yogurt tenderizes the chicken. I often use yogurt in my marinades because it makes the chicken extra tender and juicy. Calcium and lactic acid work together to gently tenderize the chicken. It’s a must-have in my marinade for my chicken tawook and it works great in this recipe as well. The marinade adds great flavor. This Greek chicken marinade never disappoints. The oregano, garlic, oregano, and red wine vinegar combination is so flavorful. Look for the same combination in my favorite Greek chopped salad and Greek pasta salad, both of which are great sides to go along with the chicken. The chicken can be grilled or baked, or use your air fryer to cook it. The recipe card has instructions for all three cooking methods.
Ingredient Notes
Red wine vinegar: A pantry staple, red wine vinegar is what makes red wine vinaigrette zippy and bright, and it will do the same for this Greek chicken marinade. Olive oil: If you have a workhorse olive oil (meaning inexpensive), you can use it for this marinade. Plain Greek yogurt: Plain regular yogurt will also work in this recipe. Use any unflavored yogurt you have in the fridge. Ground black pepper and kosher salt: I like a lot of coarsely ground black pepper. Dried oregano: Oregano is one of the flavors we most associate with Greek food and Mediterranean cuisine. I love the unique flavor it adds to this marinade. Garlic powder: You can use fresh garlic if you’d like but I like that garlic powder adds savory flavor without the bite (and it’s easier!). Boneless skinless chicken breasts: Actually, you can use any cut of chicken you like. There will be enough marinade for four pounds of chicken.
How to Make Marinated Greek Chicken
Make the marinade. Add the red wine vinegar, olive oil, yogurt, oregano, garlic powder, salt and pepper to a bowl and whisk well until combined. Marinate. Add the chicken to the marinade and stir well so the chicken pieces are completely coated. Cover the bowl and let the chicken marinate in the refrigerator for at least an hour, or up to overnight. For longer marinating, I like to pour everything into a large resealable bag. Put the bag in a pan or bowl in case of leakage. Cook. Remove the chicken from the bowl or bag and wipe off the excess marinade; discard the rest. Grill the chicken, bake it in the oven, or air fry it.
Tips For This Recipe
Cut large chicken breasts into smaller portions. If the chicken breasts are very large, cut them in half or butterfly them before adding them to the marinade. Keep the marinade from leaking. If you use a bag to marinate your chicken, place it in a large bowl or baking dish to catch any drips. Don’t over-marinate the chicken. If you marinate the chicken for too long, it can become mushy. That said, because this yogurt-based marinade is gentle, the chicken can marinate in it overnight. Many marinades are too acidic to leave on the chicken for extended amounts of time because they end up toughening the chicken instead of tenderizing it. Don’t reuse marinade. I know it’s tempting, but once the Greek chicken marinade and raw chicken have been in contact, it’s not safe to use the marinade again. Get rid of it!
Serving Suggestions
Potatoes. I think these dill roasted potatoes with lemon have Greek vibes that pair well with the Greek chicken marinade. Grains. Serve the chicken over Instant Pot basmati rice or Israeli couscous salad. Salads. Keep it simple with a basic green salad dressed with olive oil and lemon juice, or try this tabbouleh salad. This chicken recipe also goes well with fattoush salad or chopped Greek salad. Veggies. Grilled vegetables like zucchini, eggplant, or bell peppers are always a tasty accompaniment to marinated chicken. Grilled vegetable salad is also fantastic! Pita Bread. Serve the chicken with pita and tzatziki sauce or hummus for a Greek-inspired dinner.
Leftover Love
If you happen to have leftover chicken, lucky you! It’s wonderful the next day, too. Slice it up and make a sandwich or add it to a salad or bowl.
Storage & Reheating
Refrigerate: Cover or wrap the chicken and keep refrigerated for up to 3 days. Freeze: The cooked chicken can be frozen, securely wrapped, for up to 2 months. Defrost in the refrigerator. Reheat: Gently reheat the chicken in the microwave. I like to slice it first so it heats up evenly. Don’t overheat it because that makes it dry and tough. And by the way, it’s really good cold, too. Interested in a weekly meal plan that includes this recipe? Take a look at Meal Plan #85. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. We add a new meal plan weekly.
