This Greek Chicken Marinade dinner is rich, creamy, and perfectly seasoned with aromatic garlic, warm oregano, and parsley. Packed with so much flavor, this delicious marinade will take your grilled chicken dinners to the next level!
2lbschicken(I usually use breasts, but thighs or bone-in chicken will work just fine)
Instructions
Combine all ingredients in a zip-top plastic bag or a container just big enough to hold your chicken and marinade (too big, and the marinade doesn't surround the chicken).
Refrigerate for 30-60 minutes (with the pieces of chicken, I don't like to let it go longer because the acid can break down the meat too much).
Use your preferred method of cooking the chicken. Grill or bake at 400 degrees F for about 20 minutes, until a meat thermometer reaches an internal temperature of 165 degrees.
Let the cooked chicken rest, covered, for 10 minutes before serving.
Video
Notes
*The nutrition information is difficult to estimate on this recipe, as most of the marinade will be discarded.Stovetop: you can cook this chicken on the stove top in a covered skillet over medium-high heat, flipping once. It will take roughly 5-8 minutes per side depending on the thickness of your chicken.Slow cooker: you can also cook this chicken in the slow cooker on low for 3 hours-4 hours. Storage: Store cooked chicken in the refrigerator in an airtight container for up to 3 days. You can store the uncooked marinade in the fridge for up to 4 days, to use on other meat, providing it has not already touched any raw chicken.Freezer: you can freeze cooked chicken in an airtight container or freezer bag for up to 3 months. You can also freeze uncooked chicken right in the marinade for 3 months as well -- it will marinate as it thaws!