Greek Chicken Marinade Recipe (Greek Chicken Recipe!)

Greek Chicken Marinade Recipe – Bring chicken recipes to the next level with this easy garlic lemon chicken marinade! From grilled chicken to weeknight baked chicken breasts, this simple chicken marinade recipe will amp up the flavor with a delicious Greek twist! This chicken marinade takes only a couple of minutes to throw together. Once the ingredients are combined, add chicken and let marinate for as little as 30 minutes and up 8 hours. #chickenmarinade #chickenrecipes #chickenrecipe #greekfood #greekrecipes

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🍅INGREDIENTS: 🍅
🔹 4 large garlic cloves, minced
🔹 2 teaspoons dried oregano
🔹 1 teaspoon sweet paprika
🔹 1 teaspoon fresh thyme leaves
🔹 2 tablespoons finely chopped flat leaf parsley leaves and tender stems
🔹 ⅓ cup extra virgin olive oil
🔹 1 lemon, zested and juiced
🔹 Kosher salt
🔹 Black pepper
🔹 1 ½ to 2 pounds chicken (thighs, legs, breast, or any cut you’d like)

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⏱️CHAPTERS⏱️
00:00​​ – Intro
00:26 – Making the marinade
00:54 – How to finely chop parsley
01:22 – How to remove thyme from the stem
02:18 – Tip for marinating with citrus
03:14 – How to butterfly chicken breasts
04:00 – Marinating the chicken
04:37 – Grilling the chicken
05:32 – How do you know when the chicken is done cooking?
06:14 – Taste test

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The Mediterranean Dish is the top and best website / resource for modern Mediterranean recipes & the Mediterranean diet. See more: https://TheMediterraneanDish.com.

My name is Suzy Karadsheh, Chef and New York Times Bestselling Author, and here on The Mediterranean Dish, you will find easy, wholesome, and healthy recipes that celebrate the bold flavors of the Mediterranean from Southern Europe, to North Africa, and the Middle East.

I am a true daughter of the Mediterranean. I was born on the coast of Egypt in the bustling cosmopolitan city of Port Said, the North entrance of the Suez Canal, & just a boat ride away from Italy, Greece, Turkey, Lebanon, Palestine and Israel.

Learn how to make Greek food, Italian food, Moroccan, Middle Eastern, adapted with a modern twist for all the busy cooks and moms out there! Most of our recipes abide by the Mediterranean diet, but please consult a doctor for your dietary needs.

– The one thing that makes the biggest difference when it comes to chicken is big flavor. And that’s where a great marinade comes in. So today I’m gonna show you my favorite Greek-style chicken marinade. You’re gonna be making this one on repeat. It’s versatile and absolutely delicious. Let’s go. This is one of my favorite marinades because it’s super versatile. It takes just a few ingredients, but the flavor profile is absolutely amazing. So I’m gonna start by chopping up some parsley right here. And we’re just gonna go ahead and put everything together in this one big bowl. I’m gonna keep some of the tender stem on for more flavor, and I’m gonna chop away. We need just about two tablespoons of finely chopped fresh parsley. And we’re chopping it super fine or as fine as you can get it because that will impart a lot more flavor to the marinade. The trick to that is you just point your knife down, and you kinda do this fanning motion back and forth, back and forth, until you arrive at your desired texture. So as fine as you can get it is okay. It’s pretty fine. We’ll go for it. Four garlic cloves. Four large ones right here. Finely chopped or minced garlic. All right, we’re gonna go in with some fresh thyme. I’m looking for about a teaspoon. You just kinda hold it and you pull the leaves off the stem like that. And there you go. So easy. But nowadays they sell gadgets that will do this bit for you. And in my opinion, it’s more annoying to have to employ a gadget just to do this. So I’m just eyeballing it here. But what you need is about a teaspoon of fresh thyme. And if some of the stem go in here, it’s not a big deal. You’re working on a marinade after all, so it’s fine. And then we have some dried oregano, Greek oregano, even better, right here. And then we have zest and juice of one lovely lemon, one nice, big, juicy lemon. The job of a good marinade is to infuse it with flavor, but also to tenderize it. But when you’re working with chicken breasts and you’re using citrus, then don’t let it marinate for too long, because otherwise, as we know, the citrus would probably cook the chicken. Cup your hand, catch the seed. No gadget for the lemon either. I used to have a fussy gadget. I have upgraded to my hands now. (laughs) The zest really does add a ton, a ton of flavor. And then 1/3 a cup of olive oil right here. And then let’s not forget, we’ve got a little bit of sweet Spanish paprika, about a teaspoon of sweet paprika here. Grab your nice whisk. And a nice big pinch of kosher salt and black pepper right here. Now you whisk. Mm, talk about a flavor party. I don’t pay for chicken cutlets, guys, as you know, because they are more expensive, and what they are is really chicken breast kinda made a little bit thinner. So I simply took my chicken breast earlier, cut it in half horizontally, and now I have even pieces of chicken that are not too thick on one side or too thin on the other. And that way they will cook evenly on my grill. You can use chicken thighs or anything else. Besides, this marinade will work even if you wanna bake your chicken. It doesn’t even matter. But today we’re grilling some chicken breast cutlets, so we’re gonna go right in here. I’ve seasoned my marinade very well with the salt and pepper, so I don’t probably need to add more salt to the chicken. But if you prefer, season the chicken directly, salt and pepper, and that will be great too. Your goal is to make sure the chicken is well coated, like, swimming in your marinade. Okay? Nothing should be bare. No naked chickens here. Everything should be swimming. And we’re gonna cover this party, and we’re gonna let it sit in the fridge, maybe one to two hours. You don’t wanna leave a chicken breast overnight to marinate because the acid will change the texture. It will likely cook it. So we don’t wanna do that. We’re gonna put that in for about an hour or two. Because they are super thin, they’re not gonna take very long. So I’m not going anywhere. I’m gonna man the grill and hang out right here. So I’m gonna shake it so that we can release the oil back in the bowl. We’re working with medium heat. We’re gonna cover it. We’re gonna leave it alone for about four minutes. (screen whooshes) Okay, perfect. It’s almost fully cooked, so we’re gonna turn it over. Oh yeah, should be almost fully cooked on one side before you turn it over to the other side. And we’re gonna give it about 30 seconds to one minute, no more. (jaunty music) (screen whooshes) All right, we’re gonna immediately cover the chicken breasts with the foil, and that way it remains nice and juicy as it sits couple more minutes. My friend Adam gave me the best tip. The internal temp of chicken for you to be able to eat it should be 165 degrees Fahrenheit. But because you’re working with chicken breasts, it is best to remove it from the heat at, like, say, 150, 155, tent it with the foil, and let it finish cooking. That way you don’t lose all the juice to the grill. I’m gonna taste it because A, when you’re working with chicken breasts, you don’t wanna wait too long to eat it. And B, I made tzatziki sauce, and I absolutely love this stuff. It’s my Greek yogurt and cucumber sauce. So good. You can find the recipe right here too, so don’t worry. (gentle upbeat music) And it’s actually good. – Juicy. – I did it! I know how to grill, you guys. It’s so good. It’s juicy, delicious, and just, all the herby, garlicky flavors. It is just the perfect chicken recipe, and the marinade is what makes all the difference. So make sure you try this Greek-style marinade ASAP. Check out my tzatziki sauce to go with this grilled chicken, and obviously a ton more chicken recipes right here on the channel. Find the recipe for Greek chicken marinade over on TheMediterraneanDish.com. I will see you later. Ciao. (upbeat music)