If you want a weeknight winner that tastes like a little Mediterranean vacation, this is it. Tender chicken thighs soak up a lemony, garlicky, oregano-forward marinade and finish with a golden char or roast. It’s simple, family-friendly, and works whether you grill, bake, or pan-sear.
1. Introduction
Greek marinated chicken is beloved because it’s built from pantry staples — lemon, garlic, olive oil, and oregano — yet the result is bright and complex. Using chicken thighs keeps the meat juicy and forgiving, and the marinade both seasons and tenderizes. This recipe is ideal for meal prep, a quick dinner, or an easy backyard cookout.
2. Ingredients (Serves 4 — all relevant products linked)
For the marinade
- 1 kg (2.2 lb) Boneless, skin-on chicken thighs
- 1/3 cup Olive oil
- 1/4 cup fresh Lemon juice (about 2 lemons)
- 1 tbsp lemon zest (use a Lemon Zester)
- 5 cloves Cloves garlic Minced (or 3–4 fresh cloves, minced)
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp Dried rosemary, crushed
- 1 tsp Paprika (smoked paprika optional — Smoked paprika)
- 1 tsp Salt (adjust to taste)
- 1/2 tsp Freshly ground black pepper
- 1 tbsp Honey (balances acidity)
- 1 tbsp plain Greek yogurt (optional for extra tenderness)
- 2 tbsp chopped fresh parsley or Fresh cilantro
Optional garnishes & sides
- Blue cheese crumbles (optional)
- Lemon wedges (from Lemon)
- orzo pasta or rice to serve
- Roasted Baby potatoes
- Greek salad (tomato, cucumber, feta, olives)
3. Essential Kitchen Tools & Appliances (linked)
Cutting board or Bamboo Cutting Board
Chef’s knife
Mixing bowl or Glass Mixing Bowls
Whisk
Measuring cups and Measuring spoons
Tongs
Thermometer
Large oven-proof skillet or heavy-based frying pan
Oven mitts
Paper towels
Serving platter and Serving bowl
Optional: kitchen scale, baking dish
4. Preparation Steps (clear & simple)
- Trim & dry the chicken. Place thighs on the Cutting board, trim excess fat with the Chef’s knife, and pat dry with Paper towels. Drying helps the marinade stick and gives better color when cooking.
- Make the marinade. In a Mixing bowl whisk together: Olive oil, lemon juice and zest (use Lemon Zester), minced garlic (Cloves garlic Minced), oregano, thyme, rosemary, paprika, salt, pepper, honey, and yogurt (if using). Use a Whisk to combine.
- Marinate the chicken. Add the thighs to the bowl (or a zip-top bag). Toss to coat thoroughly. Cover and refrigerate for 30 minutes to 12 hours. Longer (overnight) means deeper flavor.
- Bring to room temperature. Remove the chicken from the fridge 15–20 minutes before cooking so it cooks evenly.
5. Cooking Methods (detailed with times & tips)
A) Grill (recommended for flavor)
- Preheat grill to medium-high. Oil the grates lightly using a paper towel dipped in Olive oil and tongs.
- Grill thighs 5–7 minutes per side, depending on thickness.
- Check internal temp with the Thermometer: target 165°F (75°C).
- Rest 5 minutes on a Serving platter before serving.
Pro tip: Don’t flip too often — let a nice char form.
B) Oven-Baked (easy, hands-off)
- Preheat oven to 400°F / 200°C.
- Arrange thighs in a Large oven-proof skillet or baking dish, skin-side up if using skin-on.
- Bake 22–28 minutes until internal temp hits 165°F / 75°C. Finish with a 2-minute broil for extra color. Use Oven mitts to handle the pan.
C) Pan-Sear + Oven Finish (crispy outside)
- Heat heavy-based frying pan over medium-high. Sear thighs 3–4 minutes per side to brown.
- Transfer pan to oven (or move thighs to ovenproof dish) and roast until 165°F internal. Tent with Aluminum foil to keep warm.
6. Serving Suggestions
- Plate the chicken on the Serving platter.
- Serve with orzo pasta or rice, a Greek salad, and roasted Baby potatoes.
- Garnish with lemon wedges, chopped Fresh cilantro or parsley, and optional Blue cheese crumbles for a tangy contrast. Use a Serving bowl for sides.
7. Additional Tips & Variations
- For smoky depth, add Smoked paprika.
- For heat, sprinkle Red pepper flakes.
- Use kitchen scale to portion exactly for meal prep.
- To make a pan sauce: remove chicken, deglaze pan with a splash of chicken stock (Chicken stock) and a squeeze of Lemon, thicken with a little Corn-starch if desired.
- Make it dairy-free: skip yogurt and blue cheese.
8. Nutrition (approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 345 kcal |
| Protein | 32 g |
| Carbs | 5 g |
| Fat | 22 g |
| Saturated Fat | 4 g |
| Sodium | ~520 mg |
| Fiber | 1 g |
| Sugars | 3 g |
(Values approximate; depend on exact portions and brands.)
9. FAQ
Q: Can I use chicken breasts instead?
A: Yes — but reduce cooking time and watch carefully to avoid drying.
Q: How long does marinated chicken last?
A: Store cooked chicken in an airtight container for 3–4 days in the fridge. Freeze raw marinated chicken up to 2 months.
Q: Can I make this in an air fryer?
A: Yes. Use a preheated air fryer (e.g., Ninja Air Fryer Max XL) at 375°F for ~12–16 minutes, flipping halfway. Check internal temp.
Q: Best way to reheat?
A: Reheat gently in a 325°F oven until warmed through, or briefly in a covered skillet. Avoid high heat to keep moist.
10. Wrap-Up
This Greek Marinated Chicken Thighs recipe is bright, comforting, and flexible. With a quick marinade and easy cooking options, you’ll get juicy, flavor-packed results every time. Use the linked tools and ingredients above if you want to recreate the exact experience I described.
