Description
This Greek Chicken Marinade recipe features a vibrant blend of olive oil, lemon, garlic, and herbs that tenderize and flavor boneless chicken breasts or thighs perfectly. The marinade promises juicy, flavorful chicken that can be cooked using various methods including grilling, stovetop, oven baking, or air frying, making it versatile and easy for any cooking preference.
Ingredients
Scale
Marinade Ingredients
- 1/4 cup olive oil
- Zest of one small lemon
- 1/4 cup fresh lemon juice
- 1 tablespoon Dijon mustard
- 4 cloves garlic, minced
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Chicken
- 2 pounds boneless, skinless chicken breasts or chicken thighs
Instructions
- Prepare the Marinade: Combine olive oil, lemon zest, lemon juice, Dijon mustard, minced garlic, dried oregano, dried basil, salt, and black pepper in a bowl or large zip-top plastic bag. Whisk or squeeze the bag to mix thoroughly.
- Pound the Chicken: If using chicken breasts, pound them to an even thickness using a rolling pin or meat mallet to ensure even cooking and tender texture. Place the chicken between parchment paper or plastic wrap before pounding.
- Marinate the Chicken: Add the chicken to the marinade, coating each piece completely. Refrigerate for at least 30 minutes and up to 12 hours, ideally between 1 to 4 hours for maximum flavor.
- Cook on the Grill: Preheat grill to medium-high (375-450°F). Oil grates and grill chicken breasts 5-8 minutes per side until internal temperature reaches 165°F. For thighs, cook 7-10 minutes per side at reduced medium heat. Let rest 5 minutes before serving.
- Cook on the Stove: Heat 1 tablespoon olive oil in a heavy skillet over medium-high heat. Cook chicken breasts for 5-8 minutes per side or thighs for 8-10 minutes per side until chicken reaches 165°F internally. Rest 5 minutes before serving.
- Cook in the Oven: Preheat oven to 425°F. Place chicken in a baking dish. Bake breasts according to size: 5-6 oz for 13-16 minutes, 8 oz for 16-19 minutes, 11-12 oz for 22-26 minutes. Bake boneless thighs for 20-30 minutes. Ensure internal temperature is 165°F and rest 5 minutes before serving.
- Cook in the Air Fryer: Place chicken in a single layer in the air fryer basket. Cook breasts at 400°F for 8 minutes, flip and cook an additional 5-12 minutes until 165°F internally. Thighs cook 11-15 minutes total without flipping. Let rest 5 minutes before serving.
Notes
- For bone-in chicken thighs, add additional cooking time compared to boneless thighs to ensure they are cooked through.
- To freeze, seal chicken in marinade inside a zip-top bag, ensuring all pieces are coated. Freeze up to 3 months. Thaw overnight in the refrigerator before cooking.
- Nutrition estimates assume use of chicken breasts and that all marinade is consumed, which may not be the case.
- Allowing the chicken to rest after cooking ensures juices redistribute for maximum juiciness.
- Adjust seasoning to taste, especially salt and pepper, based on dietary needs.
Nutrition
- Serving Size: 1/8 recipe (about 4 ounces chicken)
- Calories: 250 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 28 g
- Cholesterol: 70 mg
