Garlic Greek Chicken Marinade

I’ve been making this Greek chicken marinade for years, and it never gets old – there’s something about the combo of fresh lemon juice and tons of garlic that just makes chicken come alive. The best part is how simple it is to throw together, and you probably have most of the ingredients in your kitchen already. Trust me, once you try this marinade, it’ll become your go-to for grilling season and beyond!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2300
• Protein: 390-430 g
• Fat: 105-120 g
• Carbohydrates: 16-22 g

Ingredients

For the marinade:

• 1/2 cup olive oil (I use California Olive Ranch for its mild flavor)
• 6 garlic cloves (freshly minced for best flavor)
• 4 lemons (juiced and zested)
• 1 tbsp fresh thyme
• 1 tbsp fresh oregano
• 2 tsp fresh rosemary
• 1 tbsp fresh parsley
• 1.5 tsp Morton Kosher salt
• 1 tsp cracked black pepper
• 1 tsp dried mustard powder
• 2 tsp honey

For the chicken:

• 4 lb chicken breasts (cut into 1-inch chunks)

Step 1: Prepare the Marinade Base

• 1/2 cup olive oil
• 6 garlic cloves, minced
• 4 lemons, juiced and zested
• 1 tbsp fresh thyme
• 1 tbsp fresh oregano
• 2 tsp fresh rosemary
• 1 tbsp fresh parsley
• 1.5 tsp Morton Kosher salt
• 1 tsp cracked black pepper
• 1 tsp dried mustard powder
• 2 tsp honey

In a large bowl, combine the olive oil, freshly minced garlic, lemon juice, and lemon zest.

Add the fresh thyme, oregano, rosemary, and parsley, along with the kosher salt, cracked black pepper, and mustard powder.

Stir in the honey to help emulsify the marinade and balance the acidity.

I like to let this sit for a minute so the flavors can begin melding together before adding the chicken.

Step 2: Marinate the Chicken

• 4 lb chicken breasts, cut into 1-inch chunks
• marinade mixture from Step 1

Add the 4 lb chicken breasts (cut into 1-inch chunks) to the marinade bowl and stir well to coat all pieces evenly.

Cover and refrigerate for at least 30 minutes, though 1-2 hours is ideal for deeper flavor development.

I find that letting the chicken marinate longer gives you much more flavorful, tender results on the grill.

Step 3: Prepare the Grill and Cook the Chicken

• marinated chicken from Step 2

Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.

Remove the chicken from the marinade (discard the excess liquid) and arrange the pieces on the grill.

Cover and cook for 5 minutes to establish a nice char and lock in flavors.

Lower the heat to medium and cook for an additional 2 minutes, then flip each piece and continue cooking for 5-7 minutes until the internal temperature reaches 160°F when checked with a meat thermometer.

Step 4: Rest and Serve

• cooked chicken from Step 3

Transfer the cooked chicken to a clean plate or serving platter and let it rest for 5 minutes.

This resting period allows the juices to redistribute throughout the meat, keeping it moist and tender.

Serve warm, optionally with fresh lemon wedges or additional herbs if desired.

Garlic Greek Chicken Marinade

Delicious Garlic Greek Chicken Marinade recipe with step-by-step instructions.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings: 4 servings

Calories: 2200

Ingredients Method

Ingredients

  

For the marinade:

• 1/2 cup olive oil (I use California Olive Ranch for its mild flavor)
• 6 garlic cloves (freshly minced for best flavor)
• 4 lemons (juiced and zested)
• 1 tbsp fresh thyme
• 1 tbsp fresh oregano
• 2 tsp fresh rosemary
• 1 tbsp fresh parsley
• 1.5 tsp Morton Kosher salt
• 1 tsp cracked black pepper
• 1 tsp dried mustard powder
• 2 tsp honey

For the chicken:

• 4 lb chicken breasts (cut into 1-inch chunks)

Method

 

1. In a large bowl, combine the olive oil, freshly minced garlic, lemon juice, and lemon zest. Add the fresh thyme, oregano, rosemary, and parsley, along with the kosher salt, cracked black pepper, and mustard powder. Stir in the honey to help emulsify the marinade and balance the acidity. I like to let this sit for a minute so the flavors can begin melding together before adding the chicken.
2. Add the 4 lb chicken breasts (cut into 1-inch chunks) to the marinade bowl and stir well to coat all pieces evenly. Cover and refrigerate for at least 30 minutes, though 1-2 hours is ideal for deeper flavor development. I find that letting the chicken marinate longer gives you much more flavorful, tender results on the grill.
3. Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking. Remove the chicken from the marinade (discard the excess liquid) and arrange the pieces on the grill. Cover and cook for 5 minutes to establish a nice char and lock in flavors. Lower the heat to medium and cook for an additional 2 minutes, then flip each piece and continue cooking for 5-7 minutes until the internal temperature reaches 160°F when checked with a meat thermometer.
4. Transfer the cooked chicken to a clean plate or serving platter and let it rest for 5 minutes. This resting period allows the juices to redistribute throughout the meat, keeping it moist and tender. Serve warm, optionally with fresh lemon wedges or additional herbs if desired.