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The Best Greek Chicken Marinade

Greek marinade that turns chicken tender with classic flavors—lemon, oregano, garlic, and olive oil—then grills to juicy perfection. An easy Mediterranean chicken marinade with Dijon for a balanced, savory finish.
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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: 520
Ingredients Method Notes

Ingredients
  

Greek chicken marinade
  • 2 lb chicken Any cut works; thickness affects grill time.
  • 0.3333333333 cup olive oil Use extra-virgin for the most classic flavor.
  • 0.25 cup lemon juice Juice the lemon(s) to measure accurately.
  • 1 lemon zest Zest 1 lemon before juicing.
  • 4 garlic, minced Fresh minced garlic recommended.
  • 2 tbsp fresh oregano Substitute dried oregano if needed.
  • 1 tsp dried thyme
  • 1 tsp Dijon mustard
  • salt To taste.
  • pepper To taste.

Method
 

Make the marinade
  1. Whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, Dijon mustard, salt, and pepper until well combined and fragrant.
  2. Place the chicken in a large zip-top bag and pour the marinade over it, turning to coat evenly.
  3. Marinate in the refrigerator for 4-24 hours, keeping the bag sealed and turning once halfway through if possible.
Grill the chicken
  1. Preheat the grill to medium-high heat and oil the grates lightly to prevent sticking.
  2. Grill the chicken until the internal temperature reaches 165°F, timing varying by cut and thickness.
  3. Let the chicken rest for 5 minutes after grilling, then serve with lemon wedges.

Notes

Pro tip: If using bone-in or thick cuts, start them over indirect heat after searing and finish on direct heat to reach 165°F without drying out. Refrigerate marinated chicken for up to 24 hours for best flavor; cooked chicken keeps 3-4 days in the fridge. Freeze cooked chicken up to 2-3 months; freeze marinated chicken up to 1-2 months if needed. Dietary swap: for a dairy-free option, this recipe already fits; for lower-sodium, use reduced-salt Dijon and season with a light pinch of salt.