Greek Chicken Marinade
A Greek marinade infuses chicken with vibrant flavour in as little as 30 minutes, or longer in the fridge for deeper results.
Original recipe
- Total
- 2 hr 5 min
- Serves
- 6
- Sourced
- 8 Sept 2026
- Items
- 10
10
Things to buy
Cooking for
Adding it again later updates the quantities instead of doubling up.
Cooking for
Ingredients
What you need
Names and measures for Australia
- 20 ggarlic cloves4 garlic clove = 20 g (typical size here)
- 2 gdried oregano2 tsp = 10 ml = 2 g (read as AU: 1 teaspoon = 5 ml)
- 5 mlsweet paprika1 tsp = 5 ml (read as AU: 1 teaspoon = 5 ml)
- 5 mlfresh thyme leaves1 tsp = 5 ml (read as AU: 1 teaspoon = 5 ml)
- 40 mlfinely chopped flat leaf parsley leaves and tender stems2 tbsp = 40 ml (read as AU: 1 tablespoon = 20 ml)
- 76 gextra virgin olive oil0.33 cup = 83.3 ml = 75.8 g (read as AU: 1 cup = 250 ml)
- 100 glemon1 lemon = 100 g (typical size here)
- —Kosher salt
- —Black pepper
- 680 gchicken1.5 lb = 680 g
Recipe by Suzy Karadsheh, The Mediterranean Dish. Method rewritten for this cookbook — read the original on The Mediterranean Dish.
This recipe's shopping list
Scaled for 6 serves
Other
Method
How it goes together
- 01
Step 1
Make the marinade. In a large bowl, whisk together the garlic, oregano, paprika, thyme, parsley, olive oil, lemon zest, lemon juice, and a big pinch of salt and pepper, about 1/2 to 3/4 teaspoon each. Taste and adjust the salt and pepper.
If you don't season the chicken separately, the marinade needs enough salt and pepper to carry all the flavour.
- 02
Step 2
Add the chicken to the marinade. Toss with tongs to coat well. Cover and refrigerate for 2 to 8 hours, or overnight if using thighs. Then cook it grilled or baked.
- 03
For Grilled Chicken:
Prep the grill. Lightly oil the grates. Preheat your gas grill or an indoor griddle to medium.
- 04
For Grilled Chicken:
Grill the chicken. Arrange it in a single layer on the hot grill. Cook for about 5 minutes per side, until the internal temperature hits 160°F. Remove and tent with foil for 5 to 10 minutes before serving.
Resting brings the chicken up to the recommended 165°F.
- 05
For Baked Chicken:
Get ready to bake. Preheat the oven to 400°F. For chicken breasts, slice in half horizontally starting from the thicker side to make cutlets, so they cook faster and more evenly. If you keep the breasts whole, add 10 to 15 minutes extra cooking time to reach 160°F.
Cutlets are thinner and more even, so they cook faster and more evenly than whole breasts.
- 06
For Baked Chicken:
Bake the chicken. Place it in a single layer in a 9x13 baking dish and pour the marinade over the top. Cover the dish tightly with foil and bake for 10 minutes.
- 07
For Baked Chicken:
Finish baking. Remove the foil and set it aside. Bake for another 10 to 15 minutes, or longer for whole chicken breasts, until the chicken is no longer pink in the middle and reaches 160°F.
- 08
For Baked Chicken:
Rest and serve. Remove from the oven, cover, and let rest for 5 minutes. The chicken will reach 165°F as it rests.
Resting lets the chicken finish cooking through carryover heat.
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