Kitchen notes · a little help before you start
Greek Chicken Marinade
Lemon and oregano give this chicken an inviting, familiar flavor for dinner. The yogurt coating brings everything together, ready for a browned piece of chicken to land on your plate. Give it a little rest after cooking, then enjoy a warm slice.
- Prep
- 5 min
- Cook
- 20 min
- Total
- 55 min
- Original yield
- Serves 4
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- Greek · Mediterranean
- Cooking method
- Baking · Baked & roasted · Grilling
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Choose a snug container
Use a bag or a container just large enough for chicken and marinade, so the mixture surrounds the pieces.
2. Keep the chilled rest short
Refrigerate the coated chicken for the stated thirty-to-sixty-minute window; the recipe cautions against a longer acidic marinade here.
3. Check the cooked center
Whichever included cooking method you choose, use the stated 165°F internal-temperature check before the covered rest.
Get to know the ingredients
Plain Greek yogurt
Plain Greek yogurt is combined with the oil, lemon, herbs and seasoning as part of the marinade around the chicken.
Lemon juice and zest
Zest and juice the lemon before combining the marinade, so both parts mix with the yogurt and olive oil.
Chicken choices
Breasts are the usual choice here, with thighs or bone-in chicken also included in the ingredient's stated options.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Greek Chicken Marinade
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Rest the cooked chicken covered
Give the cooked chicken its ten-minute covered rest before bringing it to the table and serving.
A little more help as you go
A skillet method is included
You can use a covered skillet over medium-high heat, flipping once, with cooking time depending on the chicken's thickness.
Keep unused marinade separate
You can store uncooked marinade for later only if it has never touched raw chicken, refrigerated up to four days.
A few questions you might have
Are grilling and baking both included?
Yes. Both methods are given, with a meat thermometer used to check the chicken reaches the stated internal temperature.
Can I cook this in a slow cooker?
You can also cook the chicken on low in a slow cooker for three to four hours, instead of grilling, baking or cooking in a skillet.
How long can cooked chicken stay refrigerated?
Keep cooked chicken in an airtight container in the refrigerator for up to three days.
Can raw chicken be frozen in the marinade?
Yes. Freeze the chicken with its marinade for up to three months; it will marinate as it thaws.
Do I add the garlic after marinating?
Minced garlic is combined with all the marinade ingredients and chicken at the start, before the short refrigerator rest.
Any more cooking tips?
The nutrition information is difficult to estimate on this recipe, as most of the marinade will be discarded. Stovetop : you can cook this chicken on the stove top in a covered skillet over medium-high heat, flipping once. It will take roughly 5-8 minutes per side depending on the thickness of your chicken. Slow cooker : you can also cook this chicken in the slow cooker on low for 3 hours-4 hours. Storage: Store cooked chicken in the refrigerator in an airtight container for up to 3 days. You can store the uncooked marinade in the fridge for up to 4 days, to use on other meat, providing it has not already touched any raw chicken. Freezer : you can freeze cooked chicken in an airtight container or freezer bag for up to 3 months. You can also freeze uncooked chicken right in the marinade for 3 months as well — it will marinate as it thaws!
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: thereciperebel.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.