Fresh Herb Greek Chicken Marinade
A bright Greek-inspired chicken marinade made with lemon, garlic, olive oil and fresh thyme, oregano, rosemary and parsley.
Serving ideas
Turn the cooked herb-marinated chicken into a Greek-inspired bowl with rice, cucumber, tomatoes and olives. Or serve it over greens with lemon and olive oil, adding feta or a dairy-free alternative if desired.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Chicken breasts, garlic and lemons form the base of this marinade.
- Flavor starts before cooking. The chicken rests in the measured marinade before the grilling or baking step.
- A defined yield. The card makes 6 portions. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Mixing bowl and whisk
- Resealable bag or covered dish
- Instant-read thermometer
- Air fryer
- Grill, if using the grilling method
- Knife and cutting board
- Measuring cups and spoons
Ingredient notes
- Prepare before you start. Measure chicken breasts, garlic and lemons and follow any slicing, chopping, rinsing, or thawing directions in the ingredient list.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Fresh Herb Greek Chicken Marinade
Ingredients
Equipment
Method
- Zest one lemon before juicing. Whisk the olive oil, garlic, lemon juice, zest, thyme, oregano, rosemary, parsley, salt and pepper until combined.
- Pat the chicken dry, pierce it lightly with a fork and place it in a resealable bag or covered dish.
- Pour the marinade over the chicken and turn to coat. Refrigerate for 3 to 4 hours; because the marinade is citrus-heavy, do not exceed 6 hours.
- Discard the used marinade and pat excess marinade from the chicken. Grill over medium-high heat for 5 to 7 minutes per side, bake at 400-425°F for 20 to 25 minutes, or air fry at 375°F for 14 to 16 minutes, adjusting for the cut and thickness. Cook to 165°F.
- Rest the chicken for 5 to 10 minutes before slicing against the grain.
Nutrition
Notes
- Zest the lemon before juicing it.
- Do not marinate longer than 6 hours because prolonged exposure to citrus can make the surface texture mushy.
Tried this recipe?
Let us know how it was!Tips for this recipe
- Prepare the measured ingredients before heating the pan or assembling the dish. Follow the written order so ingredients are ready when they are needed.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Storage and make-ahead
Keep raw chicken and its marinade refrigerated. Reserve any sauce for serving before it touches raw chicken, and discard the used marinade. After cooking, cool leftovers promptly in shallow containers and use refrigerated portions within 3–4 days.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Can I use the leftover raw-chicken marinade as a sauce?
Reserve a clean portion before adding raw chicken. This recipe directs you to discard marinade that has touched raw chicken.
How should I use the calories and macros?
The card lists estimates for its stated serving size. Use the listed ingredients and portions as the basis; changing brands, substitutions, toppings, or sides can change the values.
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