Greek Chicken Marinade
Chicken used to be a big conundrum to me - it can be so bland! But at some point I realized I just have to pack on the flavors to make it tasty. Ever since I made that discovery (I know, I live on the edge), our chicken dinners have become a lot more delicious. This Greek-inspired marinade is one of my favorites. Perfect for summer grilling, but also for year-round indoor cooking. You can bake the chicken in the oven or cook it on the stove, either way, it's delicious.
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 people
For the marinade:
- 1 1/2 tablespoons olive oil
- 1 teaspoon dried garlic powder
- 1 tablespoon red wine vinegar
- 1 lemon juice only
- 2 teaspoons dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground paprika
- 1/4 teaspoon ground black pepper
For the chicken:
- 1 pound boneless skinless chicken breast
Place all ingredients for the marinade in your container of choice (ziploc bag, shallow dish... see post for more info). Mix well. Add the raw chicken and make sure it's coated all around.
If using a ziploc bag, get out as much air as you can from the bag before sealing it. If using a different container, cover it as tightly as you can.
Keep in the fridge for up to 2 days, OR freeze for up to 3 months. Defrost in the fridge overnight.
Make chicken tender: Marinating chicken helps to keep it juicy while cooking. If you put acid in the marinade (like vinegar!) it helps tenderize. Marinated chicken is also super delicious because it had time to absorb the flavors from the marinade.
Containers for marinating:
I only use zip-loc bags if I’m freezing the chicken in the marinade, which is exactly what I did with the bag in the photo for this post below!
Otherwise I almost always use a shallow baking dish. I cover it with a plate or a second baking dish, because I try to stay away from single-use plastic as much as I can.
- a classic zip-loc bag
- a shallow baking dish
- a large soup bowl
- a small-ish glass or plastic freezer container with a lid
Marinating time: Overnight works really well for easy meal prep, but 30 minutes are OK if you're short on time. Actually, if you work in a clean way, the USDA food safety rules say you can marinate chicken in the fridge for up to 2 days.
However long you marinate the chicken, it's not safe to re-use a marinade that’s been in touch with raw meat or poultry. Always discard used marinade and make a fresh batch the next time you want to marinate something.
Freeze it as soon as you have put the chicken in the marinade. I prefer using a ziploc bag for this.
You can freeze the chicken in marinade for up to 3 months. Defrost in the fridge overnight, then cook as you would from fresh.
Stove and Oven Instructions:
I’m sure you’ve been there before… Everything is ready for the BBQ later, the meat has been marinating for a while… And then you get a crazy thunderstorm. You can still use your marinated chicken!
Stove: Simply remove the chicken from the marinade, discarding any leftovers. Heat a skillet over medium-high heat and cook the chicken around 5-8 minutes per side, until browned and cooked all the way through.
Oven: Simply remove the chicken from the marinade, discarding any leftovers. Place it in a shallow baking dish. Heat the oven to 350°F, then bake a 4-z chicken breast for 25-30 minutes.
However you cook your chicken, make sure your chicken reaches an internal temperature of 165°F at its thickest part.
Calories: 183kcal | Carbohydrates: 1g | Protein: 24g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 423mg | Potassium: 441mg | Vitamin A: 115IU | Vitamin C: 4.3mg | Calcium: 22mg | Iron: 0.8mg