Name: Lemon & Garlic Greek Marinated Chicken Recipe
Prep time: 10 min
Cook time: PT-491249H4M9S
Total time: 1 h
Cuisine: Greek
Ingredients: 1/2 cup extra-virgin olive oil (120 ml); 1/3 cup lemon juice (80 ml); 1 tablespoon fresh lemon zest; 6 large garlic cloves, minced; 2 teaspoons dried oregano or 2 tablespoons fresh; 1 teaspoon dried rosemary or 1 tablespoon fresh; 1 teaspoon dried thyme or 1 tablespoon fresh; 1 1/2 teaspoons sea salt; 1/2 teaspoon ground black pepper; 1/4 teaspoon ground nutmeg (optional); 2-3 pounds boneless, skinless chicken thighs

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Introduction

This Lemon & Garlic Greek Marinated Chicken combines bright citrus flavors with aromatic herbs for a deliciously tender and juicy dish. Perfect for a quick dinner or a flavorful meal prep option, this marinade infuses the chicken with Mediterranean goodness.

A white plate is filled with layers of grilled chicken pieces showing a crispy, golden-brown skin seasoned with herbs and spices. The chicken is stacked in an uneven pile, with some pieces resting on top of others, showing textures of charred and tender meat. Around the edges of the plate are bright yellow lemon wedges adding a fresh color contrast. Sprigs of green rosemary are placed on top and around the chicken, enhancing the natural look. The plate sits on a coarse brown burlap cloth with a white marbled surface underneath, giving a clean, simple background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup extra-virgin olive oil (120 ml)
1/3 cup lemon juice (80 ml)
1 tablespoon fresh lemon zest
6 large garlic cloves, minced
2 teaspoons dried oregano or 2 tablespoons fresh
1 teaspoon dried rosemary or 1 tablespoon fresh
1 teaspoon dried thyme or 1 tablespoon fresh
1 1/2 teaspoons sea salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg (optional)
2-3 pounds boneless, skinless chicken thighs

Instructions

Step 1: In a large bowl or zip-lock bag, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, rosemary, thyme, sea salt, black pepper, and nutmeg until well combined.
Step 2: Add the chicken thighs to the marinade and toss until fully coated. Cover the bowl or seal the bag and refrigerate for at least 30 minutes or up to 6 hours for maximum flavor.
Step 3: About 20-30 minutes before cooking, remove the chicken from the fridge and let it sit at room temperature to ensure even cooking.
Step 4: Heat a large skillet or cast iron pan over medium-high heat. Add a light coating of cooking oil to the pan.
Step 5: When the oil is hot, place the chicken thighs in the pan. It’s fine if they’re crowded as they will shrink during cooking.
Step 6: Cook the chicken undisturbed for 8-10 minutes, then flip each thigh and cook for another 10-12 minutes until the internal temperature reaches 165°F (74°C).
Step 7: Remove the chicken from the pan and let it rest for a few minutes before serving. Garnish with fresh chopped herbs and lemon wedges if desired.

Tips & Variations

For extra tender chicken, marinate overnight in the fridge.
Use chicken breasts instead of thighs, but reduce the cooking time and check for doneness carefully.
Add a pinch of crushed red pepper flakes to the marinade for a subtle spicy kick.
Serve with a side of roasted vegetables or a fresh Greek salad to keep the Mediterranean theme.

Storage

Allow leftover chicken to cool to room temperature before storing in an airtight container. Keep refrigerated for up to 3 days. Reheat gently in a skillet or oven to maintain moisture and flavor.

How to Serve

A white plate filled with several layers of grilled chicken thighs, each piece showing a golden-brown color with charred edges and sprinkled with herbs. Between the pieces, bright yellow lemon wedges add contrast, while fresh green rosemary sprigs are placed on the sides for decoration. The plate sits on a brown textured cloth on a white marbled surface. The chicken's texture looks juicy and slightly crispy on the outside. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use this marinade for other types of meat?

Yes, this lemon and herb marinade works well with chicken breasts, pork chops, or even firm fish like swordfish. Adjust cooking times accordingly.

Do I need to bring the chicken to room temperature before cooking?

Yes, letting the chicken sit at room temperature for 20-30 minutes before cooking helps it cook evenly and prevents the outside from drying out while the inside reaches the proper temperature.