Greek Chicken Marinade
The BEST Greek Chicken Marinade combines zesty lemon juice, garlic, herbs and spices for an incredibly flavorful recipe! The marinated chicken can be grilled, pan fried or roasted in the oven. It's gluten free, dairy free, sugar free and easy to make!
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Ingredients
- ¼ cup extra-virgin olive oil
- 4 garlic cloves, crushed
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice, fresh squeezed
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- ½ teaspoon kosher salt
- 1 teaspoon black pepper
- 2 pounds boneless, skinless chicken breasts, or chicken thighs
Instructions
- In a large bowl, or plastic zipper bag, combine the olive oil, crushed garlic, oregano, lemon zest, lemon juice, parsley, salt and pepper.
- Add the chicken to the marinade and place in the refrigerator for at least 30 minutes, up to 2 hours.
- Remove the chicken from the marinade and discard the marinade.
- Place the chicken on a grill that has been preheated to medium heat, around 350°F.
- Grill the chicken for 7 minutes per side, or until the internal temperature reaches 165°F. You can check this by inserting a meat thermometer in the thickest part of the chicken breast.
- Remove the chicken from the grill and let it rest 5 minutes before serving.
Notes
- Stovetop and oven cooking instructions: Refer to the blog post above for how to cook the chicken on the stovetop or in the oven.
- This recipe is naturally gluten free, whole30 approved and low carb. It contains zero net carbs, making it perfect for those on the keto diet.
- The marinade can be made up to 3 days before you want to marinate the chicken. You can shake the ingredients together in a mason jar, then store the marinade in the refrigerator. When you’re ready to marinate the chicken, simply shake up the marinade in the jar, then pour it over the chicken in a freezer bag, or large bowl.
- Leftover cooked chicken can be stored in the refrigerator for up to 4 days. I recommend reheating it on the stove or in the oven. To reheat it in the oven, preheat the oven to 350°F. Place the chicken in an oven-safe dish and cook for 10 minutes, or until warmed through. To reheat it on the stove, heat a cast iron skillet over medium-high heat. Add the chicken and cook for 5 minutes per side, or until warmed through.
- This marinade can be used for other proteins. Use it to marinate pork chops, shrimp, lamb chops or salmon. Once again, I do only recommend a maximum 2 hour marinade, so that the lemon juice doesn’t break down the proteins too much.
- This recipe provides enough marinade for up to 2 pounds of meat. If you’d like to marinate more than 2 pounds of chicken, feel free to double the amounts of the marinade ingredients.
- You should not rinse the marinade off the chicken before cooking it on the grill. If you’re cooking the chicken in a skillet, I do recommend patting it dry before adding it to the skillet. When placing chicken on the grill, any excess marinade will drip through the grill grates. When cooking the chicken in a skillet, the marinade has no where to go, so it will stay in the skillet and you won’t get that beautiful sear on the outside of the chicken.
Nutrition Facts
Calories 259kcal (13%)Carbohydrates 1gProtein 32g (64%)Fat 13g (20%)Saturated Fat 2g (10%)Polyunsaturated Fat 2gMonounsaturated Fat 8gTrans Fat 1gCholesterol 97mg (32%)Sodium 370mg (15%)Potassium 587mg (17%)Fiber 1g (4%)Sugar 1g (1%)Vitamin A 60mg (1%)Vitamin C 5mg (6%)Calcium 25mg (3%)Iron 1mg (6%)
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