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GET IT NOWI made this Greek chicken on a whim one day when I had one-too-many containers of Greek yogurt in my fridge after making my butter chicken and tzatziki sauce (on different days, not together, lol!). And you guys, why don’t I marinate chicken in Greek yogurt more often?! It’s amazing. This Greek chicken marinade makes the chicken incredibly juicy, with classic Mediterranean flavors to bring it to life. Dare I say, it’s even better than my other Mediterranean chicken marinade — and just as easy. Come make this Greek chicken recipe with me for a taste of Greece right at home!
Why You Need My Greek Chicken Recipe
- Flavorful Greek yogurt chicken marinade – You’ll love the tangy yogurt, zesty lemon, and Mediterranean spices that bring a burst of flavor to every bite.
- Tender, juicy chicken – The marinade doesn’t just add flavor, it makes the chicken super tender. Plus, using Greek yogurt means you don’t need as much oil to get a juicy result.
- Simple ingredients, big flavors – You don’t need too many things for my Greek chicken recipe! Just grab some chicken and Greek yogurt, plus a few pantry staples.
- Quick and easy – The quick marinade is hands-off, so you can prep it ahead. Other than that, this Greek chicken only takes around 15 minutes. I like to prep it in the morning for a lightning fast, healthy dinner at night!
Ingredients & Substitutions
Here I explain the best ingredients for my Greek marinated chicken, what each one does in my recipe, and substitution options. For measurements, see the recipe card.
The Chicken:
- Chicken – I’ve made this Greek chicken recipe with boneless skinless chicken breasts and boneless skinless chicken thighs, and both are great. Although you could use bone-in chicken, I prefer boneless here because bone-in cuts typically have skin and it doesn’t crisp up as well after this type of marinade.
- Olive Oil – For searing the chicken. Avocado oil works, too.
Marinade Ingredients:
- Greek Yogurt – The not-so-secret ingredient in my Greek chicken marinade! It adds tang, but more importantly, it tenderizes the meat and locks in moisture to keep it juicy. You can also use plain yogurt if you prefer, or even my coconut yogurt for a dairy-free option.
- Olive Oil – You always need oil in a good marinade. It adds flavor and locks in moisture!
- Lemon Juice – Another tenderizing ingredient. You’ll need one lemon for the fresh lemon juice, but get an extra one to have lemon wedges for serving! You can also substitute red wine vinegar, white wine vinegar, or balsamic vinegar for a similar tenderizing effect.
- Herbs – I kept it simple with dried oregano and dried thyme. Feel free to add other Mediterranean herbs, like dried rosemary, marjoram, or fresh parsley. You need 1 tablespoon of dried herbs (total), but if you’ve got fresh herbs which are less concentrated, triple that.
- Garlic – I highly recommend mincing it fresh, but a teaspoon of the jarred stuff will do the trick.
- Sea Salt & Black Pepper – My usual ratio of 1 teaspoon of salt and 1/4 teaspoon of black pepper per pound of meat. Always just right!
How To Make Greek Chicken
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Make the Greek chicken marinade. In a small bowl, stir or whisk together the Greek yogurt, olive oil, lemon juice, dried herbs, minced garlic, sea salt and black pepper.
- Marinate the chicken. Add the chicken to a large zip lock bag, along with the marinade. Move around to coat and marinate in the refrigerator.
- Cook until golden. Heat more olive oil in a large cast iron skillet (I love this enameled one) over medium-high heat, or if grilling outside, preheat the grill to medium-high heat. Sear the Greek chicken on both sides, until golden brown. Let it rest before serving to let the juices settle.
My Recipe Tips
- Marinate overnight if you have time. My bare minimum is an hour, but the Greek chicken turns out even more juicy if you let it marinate overnight. You can even go up to 24 hours.
- Preheat your skillet. This helps you get a good sear on the outside, and also prevents sticking.
- Use a meat thermometer. I use and love this thermometer. It’s in my top 5 must-have kitchen tools, and the only way to know for sure that your chicken is perfectly cooked. Aim for 165 degrees F for chicken breast (higher than that will be dry), but for chicken thighs, 170 degrees F is better to get them juicy.
- Adjust the heat if needed. I always pan sear chicken breasts at medium-high heat, but sometimes this Greek chicken browns more quickly. If it browns before the inside is done, just turn down to medium or medium-low to finish cooking without burning.
- Remove the chicken from the skillet to rest. Resting before slicing is important to keep the chicken juicy, but if you leave it in the pan, it will overcook.
- Can you bake the Greek chicken instead? Yes, you can! I just prefer the nice sear I get on the stove for this one. To use your oven, just follow my baked chicken breast recipe after marinating.
Storage & Meal Prep
- Store: Keep leftovers in an airtight container in the fridge for up to 3-4 days. You can warm it up later, or serve it in one of my healthy salad recipes.
- Meal prep: Make the marinade ahead and let the chicken marinate for up to 24 hours. You can also cook it in advance for easy lunches all week.
- Reheat: Warm in the microwave for a quick fix, or in a covered baking dish in the oven at 350 degrees F. Be careful not to heat too long to avoid drying it out.
- Freeze: After cooling, store in the freezer for up to 3 months. I recommend freezing it whole rather than slicing.
Serving Ideas
This Greek chicken pairs well with my other Mediterranean-inspired recipes. I used to work at a Greek restaurant, so I’ve got lots of options:
- Sauce – I love this with my tzatziki sauce, pictured above, but tahini sauce also pairs nicely.
- Veggies – Try my ratatouille recipe for more Mediterranean-inspired flavor! I also really like this Greek style chicken with eggplant dishes, like my sauteed eggplant or eggplant caponata (spoon it on top!).
- Salads – My fave is a simple Greek salad, shown above. (Did you know the Greeks don’t usually put greens in theirs? The Greek-native owner of the restaurant I worked at taught me that.) My Mediterranean salad is also wonderful.
- Potatoes – My classic Greek lemon potatoes pair perfectly, but simple air fried potatoes or roasted potatoes work just as well.
- Bowls – I love me a Greek chicken bowl! Just top a bowl of rice (or cauliflower rice) with sliced chicken, and pile it high with tomatoes, cucumbers, red onions, feta cheese, and a drizzle of tzatziki or tahini (above).
More Marinated Chicken Recipes
Marinating isn’t just for flavor — it makes chicken tender and juicy. Try it with my other marinated chicken recipes:
Tools I Use For This Recipe
- Cast Iron Skillet – I always recommend cast iron for a perfect sear. I love this one and have it in multiple colors.
- Meat Thermometer – I use this instant-read thermometer for everything from chicken to steak and pork. Meats never overcook when I use it!
Greek Chicken (With Easy Marinade)
My juicy Greek chicken recipe has a simple marinade with Greek yogurt, olive oil, lemon, and Mediterranean herbs. So easy and flavorful!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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In a small bowl, combine the Greek yogurt, 2 tablespoons of olive oil, lemon juice, dried oregano, dried thyme, garlic, sea salt and black pepper. Stir or whisk until smooth.
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Add the chicken breasts to a large zip lock bag, along with the Greek chicken marinade. Marinate in the refrigerator for at least 1 hour, or up to 24 hours. (Alternatively, you can mix the marinade in a large bowl instead and marinate the chicken right in the bowl, covered in plastic wrap.)
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Heat the remaining 2 tablespoons of olive oil in a large cast iron skillet over medium-high heat, or if grilling outside, preheat the grill to medium-high heat.
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Add the chicken breasts and sear for 7-8 minutes per side, until the outside is golden brown and the internal temperature reaches 165 degrees F (74 degrees C). If they brown too much before the inside is done, reduce heat to medium and continue cooking.
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Transfer the Greek chicken to a plate or cutting board, and let it rest for 5 minutes to let the juices settle before serving.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 chicken breast
Nutrition info includes half of the marinade, as at least half is discarded.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Greek Chicken
Gratitude Moment
It’s fall and it’s busy season. Except this past summer also felt like busy season. And so did spring… and winter. When does it stop? Anyone else feel like there is never a “slow time”?
Fitting everything into a 24-hour day is an ongoing struggle for me, which is why you often see either meal prep or quick and easy recipes here on Wholesome Yum. I’m grateful to have a healthy dinner ready quickly on those (many, many) days that life just feels too hectic. Here’s one of my recent ones, this Greek chicken with a simple side of air fryer broccoli!
3 Comments
Jeanna
0Great recipe! I grilled it, and it turned out quite delicious!
Maya | Wholesome Yum
0Thank you, Jeanna! Yes, I love it grilled, too.
Sandy
0This was a super simple dish to make. We loved it! It will now be in our rotation of chicken recipes. Very flavorful!