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

4.7 from 60 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. Rose says:

    Has anyone ever heard of “salt-licking”? I do this with nearly all of my proteins, especially chicken. It seems the biggest concern here is the lack of flavor to the bone. Salt licking does just that –it not only makes your chicken fork tender, it makes it juicy and flavors it to the bone. I use this technique when I am marinating any type of chicken whether it’s boneless or bone-in. It is magic with baked or fried chicken. I stated using this technique on steaks. It is so simple — just generously salt each piece with Morton’s Sea Salt (the big navy colored box), for bigger pieces up to 2 hours like bone-in chicken breasts, for tenders 30 minutes, for legs about 1 hour, for thighs 2 hours works well. After you have salted your chicken rinse off all of the salt under cool water and set aside on paper towels to give them a gentle dry. The salt changes the composition of the protein itself as it salts from the outside to the bone. I make this special recipe of mine with marinated bone-in chicken breasts, red grapes and pears and the raves come from the presentation and taste but the magic is in how flavored and tender my chicken is. I imagine with the combination of this marinade and having already salt licked your chicken –it would be nothing short of fabulous! I have my entire family salt licking their proteins now.

  2. Sarah says:

    A rare failure from budget bytes. Marinated for 30 minutes. Chicken had no flavor after cooking. Also, the texture of the chicken was weird. None if the fat cooked out of the chicken, maybe because of the extra fat from the yogurt. The skin was soggy and the meat had an off putting texture.

  3. Mary says:

    Sounds yummy! Could you do this in a slow cooker??

  4. Candi says:

    Wanting to make this tonight and I noticed on this full recipe it says plain yogurt. On the blip about it it says greek yogurt. What did you all use? I am not a greek yogurt fan, but willing to try cooking with it.

  5. Francine says:

    Delicious and easy to make. I added more salt to the marinade and baked the chicken breast/drumsticks with baby potatoes. Kids (picky eaters) and hubby love it. Will definitely make it again.

  6. Felicia says:

    I made this last night and it was delicious and I don’t even like yogurt! My roommate’s picky two year old even loved it. I will definitely be making again along with many other yummy dishes from the site!

  7. Followed the measurements of the recipe, but let the chicken marinate over night before cooking. I think the flavors translated well, but would definitely add more salt next time. Very moist and easy!

  8. Tiffanie says:

    Just made this tonight and it was phenomenal! I followed the recipe exactly, though I used skinless chicken breasts because that was all I had on hand. The yogurt sauce didn’t smell like much when I first made it, but when I poured the chicken into the baking pan it was clear everything came together. It smelled incredible the entire time it was cooking, and even more so once everything was all done and I pulled it out.I ended up shredding the chicken and stuffing it into pita bread with some slices of romaine lettuce, roma tomatoes, red onions, a bit of kalamata olives, feta cheese, and some crispy bacon bits and it was fantastic! I also made a bit more of the marinade just to use as a sauce for the pitas. I highly recommend this recipe, because I absolutely loved it and so did my family.

  9. Jhoody1031 says:

    House smelled great and chicken looked really good. However, no flavor at all. Very bland. All the flavor was in the skin of the chicken. Very disappointed. Will not make again.

  10. David says:

    This is one of the best recipes on this website because it’s so quick. With my electronic chopper I was able to cut the prep time down to just a few minutes – chopping parsley by hand takes a while, but with a little chopper its done in seconds. I like to marinate the chicken for longer than the 30 minutes, just to let those flavors really sink in.

    The quick prep time on this dish is awesome, the cost is low, and the outcome is amazing. I served this with a side of white rice and some steamed carrots, which complemented this dish quite nicely – and rice and carrots are cheap too!

    Thanks for the recipe, I use a bunch of recipes from this site but I am making this one right now and figured I would comment to say thanks!

  11. Erin says:

    So, I just tried this. Really good. What I did different, is that I made the marinade by itself earlier, about an hour & just let the flavors merry together. I bake it and we really liked it. Thanks so much for the recipe.

  12. Anna says:

    I made this tonight after letting the chicken marinate for two days. I agree with the others who say the chicken was only mildly flavored, but it did brown nicely and was incredibly moist.

    The one change I made was lining the baking dish with a layer of crusty bread before arranging the chicken on top, marinade and all. The bread absorbed the extra marinade and savory chicken juices and, after removing the finished chicken to a platter, I ran the flavorful bread under the broiler for a couple minutes to crisp it up slightly before serving it alongside the chicken. Delish!

  13. Emma says:

    I made this last night and it was delicious! Threw in a bit of rosemary and marinated in the fridge for 30 mins. Added sliced lemon on top as it cooked on the grill. It had really great flavour and was super moist. It made for really great sandwich meat the next day! I’ll definitely be making this again

  14. Kajal Patel says:

    This recipe is so good! Have made it at-least 4 times now. What I do different is add more lemon, jalapeno and red crushed pepper. It has a great taste and find yourself wanting more.

  15. Anna says:

    I cut the recipe in half, added a bit more salt and pepper, and marinated a pound of chicken tenders in it for a few hours. I grilled the tenders on my stove-top grill pan. I thought the results were very flavorful…not at all diluted as previous reviewers stated. Perhaps it’s because the tenders don’t need very long to cook? I do wish I’d set aside a tablespoon of the flavorful marinade (before pouring it on the raw chicken) in order to brush over the cooked chicken tenders before serving them, but it was still very good.

  16. Linda says:

    I made this with 2 large boneless skinless chicken breast which I cut in half giving me 4 pieces. I marinated for about 8 hours. I salted and peppered the breast when I put them in the baking dish. Baked it in the oven 375 degrees for 45 minutes with all the marinate on it. The breasts browned nicely and tasted delicious. Lots of flavor.

  17. Mikal says:

    I’m going to agree with what some other people here have mentioned about the flavor not really translating over into the chicken. Based on the reviews I also seasoned the chicken with a little salt and pepper before dousing it in the marinade to make sure I had some flavor if it didn’t work out. The marinade tasted awesome! I marinated my chicken for about 24 hours (boneless skinless thighs and a breast).

    I grilled these and I must say I was a little disappointed because most of the marinade flavor was completely gone. I was happy I added salt and pepper first. I’m wondering if baking would lend to better flavors because the marinade can’t just slide off.

    I think I will try this again by baking the chicken instead of grilling. I may also try another batch of grilled chicken and retain some of the marinade to coat it after it has been grilled.

    I’m going to give it 4 stars because the marinade was so delicious and may be able to be re-purposed. I also think using the marinade as a sauce afterwards will make this better.

    • Totally agree with the last comment, i have made this before and before putting the marinade over my chicken, i took to it with some crackers and it made a fantastic dip:)

  18. Kelli says:

    The marinade smelt and tasted great, but it didn’t seem to translate to tasty chicken (I used drumsticks), though it was very moist. I think I would consider trying the marinade again but use smaller chicken pieces, e.g. sliced up breast, to get more surface area for the flavour. I wouldn’t make it again as it (and husband agrees)

  19. Sofiya says:

    This recipe sounds so delicious! However I am on a keto diet, so can I replace the yoghurt with sour cream? Would it greatly affect the taste or texture?

  20. Barbara says:

    I just found your site and tried this recipe with the Lemony Cucumber and Couscous salad, and it was awesome! I used Greek yogurt and 2 cloves of garlic and, due to some last minute schedule changes, it marinated for 2 days and was still great. Fast, easy, and delicious are my requirements for a perfect meal, and this one was also inexpensive, which makes it a win, win, win, win in my book. Speaking of books, I just ordered yours and can’t wait to get it. Your site is fantastic. I will be looking for more great recipes.

  21. brandie says:

    I am trying this marinade on pork chops tonight. My husband thinks yogurt of any kind is vile, so I have to be very sneaky and get the chops grilled before he gets home, but I am excited to see how this tastes. I’ll be serving this will garlic and rosemary roasted potatoes and fresh blanched green beans.

  22. Latasha says:

    My chicken has been marinating for 9 hrs. Dish is in the oven. I will keep you guys posted!!

  23. Danielle says:

    My chicken is marinating in the fridge now. I tried some of the marinade before I put it over the chicken…it tastes a lot like tzatziki and would make SUCH a great dip!! I may make another batch and keep it around just for that purpose:)

  24. Danyel says:

    I made this with four pounds of skin-on chicken drumsticks. I marinated the chicken early in the afternoon (when I had time) and grilled it on indirect heat several hours later. When it was done being cooked I stuck in on direct heat to crisp up the skin. There wasn’t a ton of the marinade flavor left to it but it was extremely moist and very good.

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