Lemon & Garlic Greek Marinated Chicken Recipe
This Lemon & Garlic Greek Marinated Chicken recipe features tender boneless, skinless chicken thighs marinated in a vibrant mix of lemon juice, garlic, and traditional Greek herbs. The chicken is pan-seared to juicy perfection with a flavorful crust, making it a perfect main dish for a Mediterranean-inspired meal.
- Prep Time: 10 minutes
- Cook Time: 20-22 minutes
- Total Time: 1 hour (including minimum marinating time)
- Yield: 4-6 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Greek, Mediterranean
Ingredients
Scale
Marinade
- 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)
Chicken
- 2–3 pounds boneless, skinless chicken thighs
Instructions
- Prepare the marinade: In a large bowl or zip-lock bag, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, rosemary, thyme, sea salt, black pepper, and optional nutmeg until well combined.
- Marinate the chicken: Add the boneless, skinless chicken thighs to the marinade and toss until thoroughly coated. Cover the bowl or seal the bag. Let the chicken marinate for a minimum of 30 minutes or up to 6 hours in the refrigerator for deeper flavor infusion.
- Bring chicken to room temperature: About 20-30 minutes before cooking, remove the marinated chicken from the fridge and allow it to sit at room temperature. This helps ensure even cooking.
- Heat the pan: Preheat a large skillet or cast iron pan over medium-high heat. Add a small amount of cooking oil to lightly coat the surface.
- Cook the chicken: Once the oil is hot, add the chicken thighs to the pan. It’s okay to crowd the pan slightly as the chicken will shrink while cooking. Cook undisturbed for 8-10 minutes until the underside is golden and cooked well.
- Flip and finish cooking: Flip each chicken thigh and cook for another 10-12 minutes on the other side until the chicken is cooked through with an internal temperature of 165°F (74°C).
- Rest and serve: Remove the chicken from the pan and let it rest for a few minutes to retain juices. Serve hot, garnished with fresh chopped herbs and lemon wedges if desired.
- Storage: Allow any leftover chicken to cool to room temperature before storing it in an airtight container in the refrigerator. Consume within 3 days for best quality.
Notes
- Marinating the chicken for longer than 30 minutes boosts flavor but ensure to refrigerate during the marinating process.
- Using a cast iron pan will help achieve a nice sear on the chicken; alternatively, use a heavy-bottomed skillet.
- The optional ground nutmeg adds a subtle warmth and depth to the marinade but can be omitted if preferred.
- Check doneness with a meat thermometer to ensure food safety; the internal temperature must reach 165°F (74°C).
- Serve with a side of fresh salad, grilled vegetables, or over rice for a complete Mediterranean meal.
Keywords: lemon garlic chicken, Greek chicken marinade, pan-seared chicken thighs, Mediterranean chicken recipe, easy chicken marinade
