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The Best Greek Chicken Marinade

Greek marinade that coats Mediterranean chicken in a bright lemon, oregano, garlic, and olive oil mix. This easy marinade tenderizes chicken and you grill it until juicy with an internal temperature of 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
Ingredients Equipment Method Notes

Ingredients
  

Chicken and marinade
  • 2 lb chicken
  • 0.3333333333 cup olive oil
  • 0.25 cup lemon juice
  • 1 lemon zest zest of 1 lemon
  • 4 garlic minced
  • 2 tbsp fresh oregano or 1 tbsp dried
  • 1 tbsp dried oregano use only if not using fresh
  • 1 tsp dried thyme
  • 1 tsp Dijon mustard
  • 1 salt to taste
  • 1 black pepper to taste

Equipment

  • 1 grill

Method
 

Mix the marinade
  1. Whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, Dijon mustard, salt, and pepper until fully combined and fragrant.
  2. Taste and adjust seasoning by adding more salt and pepper as needed, aiming for a balanced lemon-herb flavor.
Marinate the chicken
  1. Place chicken in a large zip-top bag and pour the marinade over it, then press out excess air so the chicken is evenly coated.
  2. Refrigerate for 4 to 24 hours so the chicken absorbs the lemon oregano flavors.
Grill and serve
  1. Preheat the grill to medium-high heat.
  2. Grill the chicken until the internal temperature reaches 165°F, timing varies by cut and thickness.
  3. Let the grilled chicken rest for 5 minutes before serving.
  4. Serve with lemon wedges alongside the tender, herb-forward chicken.

Notes

For the best flavor, marinate closer to 12–24 hours and make sure the chicken is fully submerged in the olive oil–lemon mixture. Refrigerate leftovers in a sealed container for up to 3 days; freeze cooked chicken for up to 2 months. For a lower-sodium option, use reduced-sodium Dijon and start with a smaller amount of salt, then adjust at the end.