Greek Marinated Chicken

$8.97 recipe / $1.12 serving

Need something easy and flavorful to throw on the grill this weekend? This is it.

The marinade (similar to what I used for this Chicken Shawarma ) takes just a few minutes to stir together and creates an absolute explosion of flavor. It’s incredible. I only marinated my chicken in this magical mix for 30 minutes, but the flavor was still loud and clear. Once marinated, you can grill the chicken outdoors over a gas or charcoal flame, or (if you don’t have a grill) you can bake it in the oven. Either way, you’ll get a super flavorful and moist end product.

I served this with my Lemony Cucumber and Couscous Salad, which was the perfect cold summer side, and incorporated both starches and vegetables into the meal. Two birds with one stone!

Greek Marinated Chicken

Greek Marinated Chicken

4.6 from 103 reviews
Greek Marinated Chicken
Prep time
Cook time
Total time
Total Cost: $8.97
Cost Per Serving: $1.12
Serves: 8 pieces
  • 1 cup plain yogurt $0.63
  • 2 Tbsp olive oil $0.32
  • 4 cloves garlic, minced $0.32
  • ½ Tbsp dried oregano $0.08
  • 1 medium lemon $0.49
  • ½ tsp salt $0.02
  • freshly cracked pepper $0.05
  • ¼ bunch fresh parsley $0.20
  • 3½ to 4 lbs chicken pieces $6.86
  1. To make the marinade, combine the yogurt, olive oil, minced garlic, oregano, salt, and some freshly cracked pepper in a bowl. Use a fine holed cheese grater or a zester to scrape the thin layer of yellow zest from the lemon skin into the bowl. Also add the juice from half of the lemon (about 1-2 Tbsp). Stir until the ingredients are well combined. Roughly chop a big handful, or about ¼ bunch, of parsley and stir it into the marinade.
  2. Add the chicken pieces and marinade to a gallon sized zip top bag. Remove as much air as possible, close the bag tightly, and massage the bag to mix the contents and make sure the chicken is well coated. Refrigerate the bag for 30 minutes.
  3. After marinating for 30 minutes, either cook the chicken on a grill OR preheat the oven to 375 degrees in preparation to bake the chicken.
  4. To bake the chicken, place the chicken pieces in a large casserole dish (9x13). Bake the chicken in the preheated 375 degree oven for 45-60 minutes, or until golden brown on top.
This recipe is extra garlicky. If you're not into heavy garlic, try starting with two cloves instead of four.


Greek Marinated Chicken

Step by Step Photos

Marinade IngredientsFirst prepare the marinade. Combine the yogurt, olive oil, oregano, minced garlic, salt, and some freshly cracked pepper in a bowl. Add the zest from one lemon and the juice from about half of it (1-2 Tbsp). Stir these ingredients until well combined.

Finished MarinadeAdd a handful, or about 1/4 bunch, of roughly chopped parsley. This is your finished marinade (or a REALLY awesome dip!).

chicken piecesI used about 3.75 pounds of chicken pieces (drumsticks and thighs). You could easily half this recipe, if needed.

marinate chickenAdd the chicken pieces and the marinade to a large, gallon-sized zip top bag and mix it around to make sure the chicken is well coated. Refrigerate the bag for 30 minutes.

chicken ready to bakeAfter marinating, you can either grill the chicken or bake it. I don’t have an outdoor grill, so I decided to bake it. Place the chicken pieces in a large casserole dish. I ended up pouring the extra marinade over top, but later realized that this just made it take longer to brown, so I don’t suggest doing so. There is plenty of flavor in the marinade that you won’t need to add the extra.

Greek Marinated Chicken BakedBake the chicken in a preheated 375 degree oven for 45-60  minutes, or until it is golden brown. It will smell SO good! Now eat!

Greek Marinated ChickenI served it with my Lemony Cucumber and Couscous salad and it was PERFECT! :D


  1. Yasue says:

    I made this last night and can’t thank you enough for the recipe! I only had one package of chicken thighs to serve 2, so I parboiled baby yellow ‘tatoes, sliced them in half, doused them with a dash of Balsamic vinegar, gave them a quick toss in olive oil and the same spices used for the chicken (minus garlic). I tucked them in all around the chicken and baked them at the same time.

    For a veggie, I sliced a zucchini, cut a few “channels” in each half, brushed those with olive oil and freshly ground pepper and sprinkled them with feta. I tucked those in foil and popped them in with the chicken/’tatoes for the last 15 mins. I had an entire meal out and ready at the same time.

    Oh – and the meaty pan drippings went over the chicken and ‘tatoes. If I could have eaten it two times in a row without my belly bursting, I would have. This will be a regular meal for us now.

  2. Madison says:

    I made this a couple nights ago. I was good and had so much flavor. I just used lemon juice and it worked out fine and I marinated it for an hour and baked it with all the marinade. It was good and I served it with rice.

  3. Kristen says:

    I’m in the middle of making this right now…I wasn’t all that impressed with the marinade UNTIL I opened the ziplock bag to cook the chicken!! I added a small Vidalia onion to mine as well as using fresh oregano instead of dried. It smelled SOO good!!! I can’t wait to taste it!!! I can already tell it’s going to be scrumptous!

  4. Fish says:

    Can’t make your salad atm, suggestions on other things to serve this with?

  5. i8sushi says:

    This recipe is one of my top 5 faves of all time. I make it often, with all different cuts of chicken, and its always delicious.

  6. Meagan says:

    I tried this last weekend and absolutely LOVED it! Made it with chicken breasts and grilled the chicken after marinating them for a couple days, SO good. I enjoyed it so much I put a batch of chicken thighs in the marinade tonight to have again this weekend. VERY flavorful, would definitely recommend to anyone!

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