Name: Lemon & Garlic Greek Marinated Chicken Recipe
Prep time: 10 min
Cook time: PT-490154H32M52S
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 oregano; 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary; 1 teaspoon dried thyme or 1 tablespoon fresh thyme; 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 is a flavorful, juicy dish perfect for a quick weeknight dinner or meal prep. The bright lemon and savory herbs infuse the chicken with Mediterranean charm, making every bite deliciously satisfying.

A white plate is full of several golden-brown grilled chicken thighs, each piece showing a crispy, slightly charred texture with specks of black pepper and herbs on top. Between and around the chicken thighs are bright yellow lemon wedges adding a fresh pop of color. Sprigs of fresh green rosemary are nestled lightly among the chicken pieces. The plate sits on a piece of coarse brown cloth, all placed on a white marbled surface. 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: Whisk together olive oil, lemon juice, lemon zest, garlic, oregano, rosemary, thyme, sea salt, black pepper, and nutmeg (if using) in a large bowl or zip-lock bag until well combined.
Step 2: Add the chicken thighs to the marinade, tossing to coat evenly. Cover the bowl or seal the bag. Marinate for at least 30 minutes, or up to 6 hours in the fridge for best flavor.
Step 3: About 20–30 minutes before cooking, remove the chicken from the fridge to let it come to room temperature.
Step 4: Heat a large skillet or cast iron pan over medium-high heat. Lightly coat the pan with cooking oil.
Step 5: When the oil is hot, add the chicken thighs. It’s okay if they crowd the pan, as they will shrink while cooking.
Step 6: Cook the chicken undisturbed for 8–10 minutes. Flip each piece and cook for another 10–12 minutes, until cooked through and the internal temperature reaches 165°F (74°C).
Step 7: Remove the chicken from the pan and let it rest a few minutes before serving. Garnish with fresh chopped herbs and serve with lemon wedges if desired.

Tips & Variations

For richer flavor with dark meat, aim for an internal temperature of 195°F (90°C).
Substitute chicken breasts by cooking them 7–8 minutes on one side until browned, then flip and cook 5–7 minutes more until done.
Bake boneless thighs at 400°F (200°C) for 30–35 minutes for an easy oven method.
For bone-in thighs, bake skin-side down first for 25–30 minutes, then flip and bake another 20 minutes at 400°F (200°C).

Storage

Allow the chicken to cool to room temperature before storing it in an airtight container in the refrigerator. It will keep well for up to 3 days. Reheat gently in a skillet or microwave until warmed through.

How to Serve

A white oval plate holds a pile of golden-brown grilled chicken thighs with a slightly charred texture and visible herbs sprinkled on top. The chicken pieces are stacked in two layers, showing juicy and crispy skin. Bright yellow lemon wedges are placed around the chicken, adding a fresh contrast. Fresh green rosemary sprigs are laid next to the chicken, giving a natural touch. The plate sits on a light brown burlap cloth over a white marbled surface, adding softness and elegance to the presentation. 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 meats?

Yes, this lemon and garlic marinade pairs well with chicken breasts, pork, and even fish. Adjust cooking times accordingly for different proteins.

How long should I marinate the chicken?

Marinate for at least 30 minutes to let flavors develop. For best results, marinate up to 6 hours in the refrigerator. Avoid marinating longer than 24 hours to prevent the meat from becoming mushy.