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Irresistible Greek chicken marinade shown with fresh lemon, herbs, and spices promises tender and flavorful results.

Irresistible Greek Chicken: Marinade Magic

Transport yourself to Greece with this flavorful and tender Greek chicken recipe. The secret lies in the vibrant marinade of lemon, garlic, and oregano, creating a culinary journey in your own kitchen. Perfect for grilling, baking, or pan-frying, this versatile dish is sure to become a family favorite.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Greek
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds chicken breasts, thighs, drumsticks, or cut pieces
  • 1/4 cup extra virgin olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 4 cloves garlic, minced
  • 2 tablespoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 1 tablespoon red wine vinegar optional
  • 1 teaspoon Dijon mustard optional

Equipment

  • Medium bowl
  • whisk
  • Resealable plastic bag or shallow dish
  • Grill, baking dish, skillet, or slow cooker
  • Meat Thermometer
  • tongs
  • measuring cups and spoons

Method
 

  1. Combine the ingredients: In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, salt, pepper, red wine vinegar (if using), and Dijon mustard (if using). Whisk until everything is well combined and slightly emulsified.
  2. Marinate the chicken: Place the chicken in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure to coat it evenly. If using a bag, seal it tightly and massage the marinade into the chicken. If using a dish, turn the chicken to coat it on all sides.
  3. Refrigerate: Refrigerate the chicken for at least 30 minutes, or preferably longer. For the best flavor, marinate for at least 2-4 hours, or even overnight. The longer it marinates, the more flavorful and tender the chicken will be.
  4. Cook the chicken: Remove the chicken from the marinade and discard the marinade. Cook the chicken using your preferred method (grilling, baking, pan-frying, or slow cooking).
  5. Grilling: Preheat your grill to medium-high heat. Grill the chicken for 5-7 minutes per side, or until it's cooked through and the juices run clear. Make sure to let the chicken rest for a few minutes before slicing and serving.
  6. Baking: Preheat your oven to 400°F (200°C). Place the marinated chicken in a baking dish and bake for 20-25 minutes, or until it's cooked through. For extra crispy skin, you can broil it for the last few minutes.
  7. Pan-Frying: Heat a tablespoon of olive oil in a skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side, or until it's cooked through. Be careful not to overcrowd the pan, as this can lower the temperature and result in uneven cooking.
  8. Slow Cooker: Place the marinated chicken in your slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken will be incredibly tender and juicy.
  9. Check for doneness: Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).

Notes

For optimal flavor, marinate the chicken overnight. Pound chicken breasts to an even thickness for even cooking. Let the chicken rest for a few minutes after cooking to redistribute juices. Leftover cooked chicken can be stored in the refrigerator for up to 3-4 days. Serve with Greek salad, roasted vegetables, rice pilaf, or tzatziki sauce.