Save
This Greek chicken marinade has become my secret weapon for turning ordinary chicken into something spectacular. I discovered it during my obsession with Mediterranean cooking and now it's a staple in my kitchen. The combination of red wine vinegar bright lemon and aromatic herbs creates the most incredible flavor. Even a quick 30-minute marinade makes such a difference in the taste.
The Perfect Balance
The magic of this marinade lies in how the tangy vinegar and lemon juice tenderize the chicken while infusing it with amazing flavor. I love adding a touch of honey to balance out the acidity it creates this wonderful depth that makes the chicken irresistible. You can use it for any cooking method and it always turns out delicious.
What You'll Need
- Red Wine Vinegar: 2 tablespoons for a tangy, authentic Greek flavor.
- Olive Oil: 2 tablespoons of high-quality olive oil, suitable for high-heat cooking methods like grilling.
- Honey: 1 tablespoon of mild, runny honey to balance the acidity.
- Lemon Juice: 2 tablespoons of fresh lemon juice for a bright and zesty note.
- Seasonings: 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon ground paprika, salt, and pepper to taste.
- Chicken: 1 pound of boneless, skinless chicken breast, thighs, or tenders.
Let's Make It
- Whisk The Ingredients
- Combine red wine vinegar, olive oil, honey, lemon juice, oregano, garlic powder, paprika, salt, and pepper in a measuring jug.
- Prepare The Chicken
- Lightly pound the chicken to an even thickness for consistent cooking. Place it in a zip-top bag or shallow dish.
- Marinate The Chicken
- Pour the marinade over the chicken. Seal the bag or cover the dish, then gently massage the chicken to coat evenly. Refrigerate for at least 30 minutes, or up to 2 days for maximum flavor.
- Cook The Chicken
- Remove the chicken from the marinade and discard any leftover marinade. Cook using your preferred method: grill, stovetop, or oven, until the internal temperature reaches 165°F (74°C).
Save
Cooking Tips
My favorite way to cook this chicken is on the grill where it gets those amazing charred marks in just 2-4 minutes per side. If you're cooking inside a hot skillet works great too about 5-8 minutes each side. In the oven I go with 400°F for around 20 minutes. Always let it rest for 5 minutes before cutting the juices really settle in that way.
Make Ahead Magic
I love prepping this ahead especially on busy weeks. Sometimes I'll make a double batch and freeze half right in the marinade it keeps for 3 months. Just remember to label your freezer bag. If you're planning for the week you can marinate the chicken up to 2 days in the fridge it just gets more flavorful.
Common Questions About Cooking
- → Why pound the chicken?
Pounding tenderizes the meat and ensures even thickness for consistent cooking. This step is crucial for tender results.
- → How long can I marinate the chicken?
Minimum 30 minutes, up to 2 days in the fridge. For meal prep, you can freeze in marinade for up to 3 months.
- → Can I reuse the marinade?
Never reuse marinade that's touched raw chicken. Discard after use and make fresh batch next time.
- → Why let chicken rest before cooking?
Letting it come to room temperature for 20 minutes helps it cook more evenly. Always rest 5 minutes after cooking too.
- → What container should I use for marinating?
Zip-top bags work well, especially for freezing. For eco-friendly options, use a shallow baking dish covered with a plate.