Greek Chicken
A tangy lemon and garlic marinade makes this Greek Marinated Chicken super fast and flavorful. Cook it in the oven or on a grill.
Servings: 8 pieces
Calories: 481kcal
Equipment
- Mixing bowl
- Zip Top Bag
- 9x13 Baking Dish
Ingredients
- 1 cup plain yogurt $0.64*
- 2 Tbsp olive oil $0.44
- 4 garlic cloves minced, $0.16**
- ½ Tbsp dried oregano $0.08
- 1 medium lemon $0.64
- ½ tsp salt $0.02
- ¼ tsp black pepper freshly cracked, $0.05
- ¼ bunch fresh parsley $0.20
- 3½ to 4 lbs. chicken pieces $7.48***
Instructions
- To make the marinade, combine the yogurt, olive oil, minced garlic, oregano, salt, and some freshly cracked pepper in a bowl.
- Use a fine holed cheese grater or a zester to scrape the thin layer of yellow zest from the lemon skin into the bowl. Also add the juice from half of the lemon (about 1-2 Tbsp). Stir until the ingredients are well combined.
- Roughly chop a big handful, or about 1/4 bunch, of parsley and stir it into the marinade.
- Add the chicken pieces and marinade to a gallon sized zip top bag. Remove as much air as possible, close the bag tightly, and massage the bag to mix the contents and make sure the chicken is well coated. Refrigerate the bag for 30 minutes.
- After marinating for 30 minutes, preheat the oven to 375℉ in preparation to bake the chicken.
- Place the marinated chicken pieces in a large casserole dish (9x13). Bake the chicken (uncovered) in the preheated 375℉ oven for 45-60 minutes, or until golden brown on top and the internal temperature reaches 165℉.
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Notes
*I prefer plain regular yogurt in marinades because it has more moisture than Greek yogurt, which helps loosen the marinade and coat the chicken more evenly. Greek yogurt will work if it's what you have, but it's thicker, so the marinade tends to sit more on the surface of the chicken.
**This recipe is extra garlicky. If you're not into heavy garlic, try starting with two cloves instead of four.
***I use bone-in, skin-on chicken thighs and drumsticks (about 8-10 pieces, 3.5-4lb total). Boneless chicken thighs will work, but check for doneness after about 20 minutes. If using chicken breasts, pound them to ½-¾ inch thick, marinade them, and bake for 18-20 minutes at 425°F. Chicken should reach 165°F internally once cooked.
Marinade Note: A 30-minute fridge marinade adds plenty of flavor, but if you have time, a 4-12 hour marinade will make it even more flavorful! Don't marinate longer than 24 hours, or the lemon can break down the chicken and soften it too much. Also, before baking, don't pour excess marinade from the bag over the chicken, as this can affect browning. Discard any used marinade from the bag since it touched raw chicken.
Air Fryer Directions: I haven't tested this recipe in the air fryer myself, but based on my air fryer chicken thighs method, this chicken should cook well at 400°F for about 18-22 minutes (if using bone-in chicken pieces). Shake off excess marinade first, don't crowd the basket, flip halfway through, and cook until the chicken reaches 165°F.
Grill Directions: I'd follow our dry rubbed grilled drumsticks and thighs recipe for grilling this Greek chicken. Preheat your grill to 375°F (medium-high) and let the chicken come to room temperature for 10 minutes. Grill on both sides for about 15 minutes until the internal temperature reaches 165°F. Larger thighs may need 5 more minutes on each side to cook through. Enjoy!
Nutrition
Serving: 1chicken piece | Calories: 481kcal | Carbohydrates: 3g | Protein: 38g | Fat: 34g | Sodium: 300mg | Fiber: 0.3g