Greek Chicken Marinade: Lemon, Garlic, Oregano and Olive Oil

This Greek chicken marinade is the one behind countless souvlaki skewers: olive oil, lemon, garlic and dried oregano, with salt and pepper. It takes ten minutes to make, works with thighs, breasts or skewers, and can be cooked on the grill, in a pan or in the oven. For pork, follow our pork souvlaki recipe; for a whole tray of chicken and potatoes, try Greek lemon chicken.

Greek chicken marinade recipe

Serves: enough for 2 lb (900 g) chicken, serves 4. Prep: 10 minutes. Cook: 15–25 minutes, depending on the cut. Total: about 2½ hours, including 2 hours marinating.

Ingredients

• ⅓ cup (80 ml) extra virgin olive oil
• Juice of 1 large lemon (about 3 tbsp), plus the grated zest
• 3 garlic cloves, finely grated
• 2 tsp dried Greek oregano, such as our dried Greek oregano
• ½ tsp dried thyme (optional)
• 1 tsp fine sea salt
• ½ tsp black pepper
• Optional: 2 tbsp Greek yogurt, for more tender, browned chicken
• 2 lb (900 g) boneless chicken thighs or breasts

Method

1. Whisk the olive oil, lemon juice and zest, garlic, oregano, thyme, salt and pepper in a bowl. Stir in the yogurt, if using.
2. Cut the chicken into large chunks for skewers, or leave it whole.
3. Put the chicken in a bowl or zip-top bag, add the marinade and turn to coat. Cover and refrigerate for at least 2 hours, or up to 8 hours.
4. Lift the chicken out of the marinade and thread it onto skewers, if you like. Throw away the leftover marinade.
5. Grill, pan-fry or roast until the chicken reaches 165°F (74°C) in the thickest part, then rest for 5 minutes and serve with lemon wedges.

How long to marinate chicken

Two hours is enough for the flavour to soak in; up to 8 hours is ideal. Lemon juice is acidic, so very long marinating can make the outside of the chicken soft and a little mealy. The US Department of Agriculture says chicken can be marinated in the refrigerator for up to 2 days, so the limit here is texture, not safety. Always marinate in the fridge, never on the counter.

Cooking times

Cut	Method	Approximate time
Boneless thighs or breast chunks on skewers	Grill or griddle, medium-high heat	10–12 minutes, turning
Boneless breasts, whole	Grill or pan	6–8 minutes per side
Boneless thighs, whole	Roast at 425°F (220°C)	20–25 minutes
Bone-in thighs or legs	Roast at 400°F (200°C)	40–50 minutes

Colour isn’t a reliable test for chicken. Check the thickest part with a food thermometer: the USDA’s safe minimum is 165°F (74°C).

Food safety with marinades

• Keep raw chicken and its marinade away from salads, bread and cooked food.
• Don’t brush the used marinade onto cooked chicken. If you want a basting sauce, set aside some fresh marinade before adding the chicken, or bring the used marinade to a full boil first.
• Throw away any uncooked leftover marinade.

Why these ingredients work

• Olive oil carries the garlic and oregano and helps the chicken brown. A fruity extra virgin oil, such as our Koroneiki olive oil
• Lemon brightens the flavour. The zest adds aroma without extra acid.
• Dried Greek oregano is the backbone. It is bolder than many oreganos, so 2 teaspoons is plenty. If you run out, see our oregano substitute guide.
• Yogurt (optional) clings to the meat and helps it brown, a common trick for souvlaki.

Serving ideas

• Wrap in warm pita with tzatziki, tomato and onion.
• Serve with Greek lemon potatoes and a Greek salad.
• Use the same marinade for pork, or for halloumi and vegetables.

For a dry rub version, use our Greek seasoning recipe. Find more herbs in the dried Greek oregano collection.

Sources

• USDA FSIS: Chicken from Farm to Table (marinating, 165°F, storage)

Greek chicken marinade: frequently asked questions