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The Best Greek Chicken Marinade

Greek marinade chicken made with lemon, oregano, garlic, olive oil, and Dijon for tender, flavorful results. Marinate for hours, then grill until juicy and cooked through at 165°F.
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Prep Time 10 minutes
Cook Time 25 minutes
marinating 4 hours
Total Time 4 hours 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Greek
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

chicken
  • 2 lb chicken (any cut) Any cut works—adjust grill time by thickness.
marinade
  • 0.33 cup olive oil
  • 0.25 cup lemon juice
  • 1 lemon zest of 1 lemon
  • 4 clove garlic, minced
  • 2 tbsp fresh oregano (or 1 tablespoon dried)
  • 1 tsp dried thyme
  • 1 tsp Dijon mustard
  • 1 salt and pepper to taste

Equipment

  • 1 grill

Method
 

Make the marinade
  1. Whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, Dijon mustard, salt, and pepper until evenly combined. Stop when the mixture looks smooth and aromatic.
  2. Place chicken in a large zip-top bag and pour marinade over chicken. Squeeze out excess air and press marinade onto the surface so the chicken is coated.
  3. Marinate in the refrigerator for 4-24 hours. Keep the bag flat so the chicken stays evenly in contact with the marinade.
Grill and serve
  1. Preheat the grill to medium-high heat. Aim for steady heat before you add the chicken.
  2. Grill chicken until internal temperature reaches 165°F, timing varies by cut. Turn or flip as needed for even browning and cook to the thermometer reading.
  3. Let chicken rest for 5 minutes before serving. This helps the juices settle back into the meat.
  4. Serve with lemon wedges. Add fresh oregano for a bright finish if you’d like.

Notes

Pro tip: If you’re grilling thicker pieces, use direct heat until browned, then move to indirect heat to finish without over-charring. Refrigerate marinated chicken up to 24 hours for best flavor (do not freeze marinated raw chicken for later grilling); cooked chicken keeps 3-4 days in the fridge. For a lighter option, use 2 tbsp olive oil instead of 1/3 cup—flavor remains strong but calories drop.