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Greek Chicken

Need something easy and flavorful for dinner this week? This Greek Chicken is IT. I use my favorite yogurt marinade to make budget-friendly chicken pieces extra juicy and tender, with lemon, garlic, oregano, and parsley adding bright, Greek-inspired flavor throughout. The oven does most of the work, roasting the chicken until the edges are golden and the pan juices smell garlicky, tangy, and irresistible. I always make this recipe in the oven, but feel free to fire up the grill if the weather’s good! With over 200 5-star reviews and counting, it’s clear I’m not the only one who loves this easy Greek chicken. 😋

Overhead view of a pan of Greek marinated chicken.

“This was SO good! I used boneless skinless thighs and it was juicy and tender. I broiled it for a few minutes to get a nice char and sprinkled some sea salt before serving. Can’t wait to make again, thanks!”
Stella

A Tried-and-True Greek Chicken Marinade

If you told me when I first posted this Greek marinated chicken recipe all the way back in 2013, how popular it would become, I wouldn’t believe you. It’s STILL one of my regular dinner rotations. The marinade starts with the same yogurt base I use in my chicken shawarma, but this version swaps the warm spices for bright lemon and savory herbs. It takes just a few minutes to stir together and creates an absolute explosion of flavor. It’s incredible.

I only marinated my chicken in this magical mix for 30 minutes, but the flavor was still loud and clear. Because there’s lemon juice in the marinade, I wouldn’t let it go longer than a day max. A short marinating time gives you tender, flavorful chicken, but too long can start to change the texture of the meat. Once marinated, you can grill the chicken over an electric or charcoal grill, or bake it in the oven like I do. Either way, you’ll get a super flavorful, juicy end product! And if you end up with leftovers, the chicken is perfect for turning into Greek chicken wraps with fresh veggies and hummus the next day!

I use bone-in chicken thighs and drumsticks because the dark, fattier meat is much more forgiving in the oven. You can also use chicken breasts if that’s what you’ve got. The yogurt marinade will help keep them juicy, but they can overcook more easily. I recommend pounding chicken breasts to about ½-¾ inch thick before marinating and baking at 425°F for 18-20 minutes, or until they reach 165°F, as we do in our baked chicken breasts recipe.
Marinate in the fridge. 30 minutes is enough to give this marinated Greek chicken great flavor, which keeps this recipe quick enough for a weeknight! For a deeper flavor, 4-12 hours is the sweet spot. I wouldn’t go longer than 24 hours because the lemon juice can start to break down the meat and make the texture mushy.
Don’t pour extra marinade over the chicken. I remember doing this the first time I made this recipe, but I later realized it made the chicken take longer to brown. Your chicken will already have plenty of flavor from sitting in the marinade, so no need to pour excess from the bag over top. Any leftover marinade from the bag should be thrown away as it touched raw chicken.
Check a few pieces for doneness. Bone-in chicken pieces can cook at slightly different speeds, so I always check more than one piece with an instant-read thermometer. The chicken is done when it reaches 165°F, and the juices run clear. Avoid touching the bone with the thermometer, since it can give a false reading.
Broil for more color. If your chicken is cooked through but looks a little pale, broil it for about 5 minutes at the end. Keep a close eye on it so it doesn’t burn! Greek yogurt can also affect browning because it’s thicker and sits on top of the chicken more, but it’ll still taste great.

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Greek Chicken

A tangy lemon and garlic marinade makes this Greek Marinated Chicken super fast and flavorful. Cook it in the oven or on a grill.

Course Main Course

Cuisine Greek

Total Cost $9.71 recipe / $1.21 serving

Prep Time 15

Cook Time 1

Marinate Time 30

Total Time 1 45

Servings pieces

Calories 481kcal

Author Beth Moncel

Equipment

Mixing bowl
Zip Top Bag
9×13 Baking Dish

Ingredients

1 cup plain yogurt $0.64*
2 Tbsp olive oil $0.44
4 garlic cloves minced, $0.16**
½ Tbsp dried oregano $0.08
1 medium lemon $0.64
½ tsp salt $0.02
¼ tsp black pepper freshly cracked, $0.05
¼ bunch fresh parsley $0.20
3½ to 4 lbs. chicken pieces $7.48***

Instructions

To make the marinade, combine the yogurt, olive oil, minced garlic, oregano, salt, and some freshly cracked pepper in a bowl.
Use a fine holed cheese grater or a zester to scrape the thin layer of yellow zest from the lemon skin into the bowl. Also add the juice from half of the lemon (about 1-2 Tbsp). Stir until the ingredients are well combined.
Roughly chop a big handful, or about 1/4 bunch, of parsley and stir it into the marinade.
Add the chicken pieces and marinade to a gallon sized zip top bag. Remove as much air as possible, close the bag tightly, and massage the bag to mix the contents and make sure the chicken is well coated. Refrigerate the bag for 30 minutes.
After marinating for 30 minutes, preheat the oven to 375℉ in preparation to bake the chicken.
Place the marinated chicken pieces in a large casserole dish (9×13). Bake the chicken (uncovered) in the preheated 375℉ oven for 45-60 minutes, or until golden brown on top and the internal temperature reaches 165℉.

See how we calculate recipe costs here.

Notes

*I prefer plain regular yogurt in marinades because it has more moisture than Greek yogurt, which helps loosen the marinade and coat the chicken more evenly. Greek yogurt will work if it’s what you have, but it’s thicker, so the marinade tends to sit more on the surface of the chicken.

**This recipe is extra garlicky. If you’re not into heavy garlic, try starting with two cloves instead of four.

***I use bone-in, skin-on chicken thighs and drumsticks (about 8-10 pieces, 3.5-4lb total). Boneless chicken thighs will work, but check for doneness after about 20 minutes. If using chicken breasts, pound them to ½-¾ inch thick, marinade them, and bake for 18-20 minutes at 425°F. Chicken should reach 165°F internally once cooked.

Marinade Note: A 30-minute fridge marinade adds plenty of flavor, but if you have time, a 4-12 hour marinade will make it even more flavorful! Don’t marinate longer than 24 hours, or the lemon can break down the chicken and soften it too much. Also, before baking, don’t pour excess marinade from the bag over the chicken, as this can affect browning. Discard any used marinade from the bag since it touched raw chicken.

Air Fryer Directions: I haven’t tested this recipe in the air fryer myself, but based on my air fryer chicken thighs method, this chicken should cook well at 400°F for about 18-22 minutes (if using bone-in chicken pieces). Shake off excess marinade first, don’t crowd the basket, flip halfway through, and cook until the chicken reaches 165°F.

Grill Directions: I’d follow our dry rubbed grilled drumsticks and thighs recipe for grilling this Greek chicken. Preheat your grill to 375°F (medium-high) and let the chicken come to room temperature for 10 minutes. Grill on both sides for about 15 minutes until the internal temperature reaches 165°F. Larger thighs may need 5 more minutes on each side to cook through. Enjoy!

Nutrition

how to make Greek Marinated Chicken step-by-step photos

The ingredients to make greek marinated chicken.

Gather all of your ingredients.

Yogurt, oil, herbs, and garlic in a bowl to make a greek marinade.

Prepare the marinade: Combine 1 cup plain yogurt, 2 Tbsp olive oil, ½ Tbsp dried oregano, 4 minced garlic cloves, ½ tsp salt, and ¼ tsp freshly cracked pepper in a bowl.

Lemon juice being poured into a bowl of yogurt, garlic and herbs.

Add the zest from 1 lemon and the juice from about half of it (1-2 Tbsp). Stir these ingredients until well combined.

Parsley being chopped on a cutting board.

Roughly chop a handful (about ¼ bunch) fresh parsley.

Parsley added to a bowl of greek style chicken marinade.

Add the chopped parsley to the marinade and stir to evenly combine.

This is your finished Greek-style marinade (or a REALLY awesome dip!). I love this with fresh cut veggies and chips when I’m not making this easy chicken recipe!

Chicken pieces in a bag with greek marinade.

Marinate the chicken: Add 3½ to 4 lbs. chicken pieces and the marinade to a large, gallon-sized zip top bag and mix it around to make sure the chicken is well coated. Refrigerate the bag for 30 minutes. Preheat your oven to 375°F.

For an even stronger flavor, you can marinate this chicken for 4-12 hours in the fridge. I’d avoid going past 24 hours, since the lemon juice can affect the texture of the chicken.

Marinaded chicken pieces in a baking dish.

Bake: Place the marinated chicken pieces in a large casserole dish (9×13). Don’t pour any excess marinade from the bag over the chicken, as this can stop it from browning well in the oven. Throw away any leftover marinade from the bag. It can’t be reused since it’s been in contact with raw chicken.

Bake the chicken, uncovered, in a preheated 375℉ oven for 45-60 minutes, or until it is golden brown. It’ll smell SO good!

Freshly backed greek marinated chicken in a baking dish.

Serve your Greek marinated chicken with all your favorite sides (I share my favorites below!) and enjoy.

Overhead view of a plate of greek marinated chicken with couscous and a fork with some chicken on.

Serving Suggestions

I always serve this Greek marinated chicken with my lemony cucumber and couscous salad, which is the perfect cold summer side, and incorporates both starches and vegetables into the meal. Two birds with one stone! This recipe makes about 8-10 pieces of chicken (3.5-4 lbs. total), so it’s great for feeding a group or stretching into leftovers for the week. You can easily halve the recipe if needed, or plan on 1-2 pieces per person, depending on the size of the chicken and what you’re serving with it. I love it with fluffy rice or creamy mashed potatoes to soak up all of those garlicky, lemony pan juices. For a crisp, colorful side, try it with a Greek salad or my crisp Mediterranean coleslaw for the perfect summer dinner.

I also like to slice any leftovers and tuck them into a Greek chicken wrap, pile them over a salad, or add them to a rice bowl with veggies and feta!

Storage & Reheating

Store any leftover cooked Greek marinated chicken in an airtight container in the fridge for up to 3-4 days. To reheat, place the chicken in a baking dish, cover with foil, and warm in a 350°F oven until heated through. You can also reheat smaller portions in the microwave, or pull the chicken off the bone and warm it in a skillet on the stovetop until hot.

You can also freeze the cooked chicken for up to 3 months. Thaw it overnight in the refrigerator before reheating so it warms evenly and avoids drying out.

Try These Greek Chicken Recipes Next:

My Sheet Pan Greek Chicken and Vegetables is an easy meal prep dinner because the roasted chicken, veggies, and rice hold up well in the fridge!
Greek Chicken and Orzo uses boneless chicken thighs, which stay juicy and add extra flavor to the pasta as it simmers.
This Greek Chicken Pasta Salad is a full-meal pasta salad with garlicky marinated chicken thighs, fresh vegetables, tangy feta, and plenty of lemony oregano dressing.

A spoon drizzling jus on a herb roasted chicken breast with green beans.

Our Greek Marinated Chicken recipe was originally published 6/22/13. We have updated it to be the best it can be and republished 5/20/26.

The post Greek Chicken appeared first on Budget Bytes.

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Marry Me Chicken Pasta

Things I love: the popularity of the “Marry Me” food trend, one-pot meals, and dinners that make everyone happy. So, I decided to combine all three into this creamy Marry Me Chicken Pasta recipe. The chicken sears until golden, then onions, garlic, and oil-packed sundried tomatoes build a sweet-savory base for the creamy Parmesan sauce. The penne simmers in the sauce until tender, before I finish everything with heavy cream, frozen spinach, and Parmesan. It’s an easy, budget-friendly, one-pot meal that might just lead to a proposal!

One Pot Creamy Marry Me Chicken Pasta

If you’re wondering what the “Marry Me” craze is, it’s a popular creamy sundried tomato and Parmesan sauce made famous by Marry Me chicken, a skillet chicken recipe so good it supposedly makes anyone who takes one bite say, “I’d marry you for this!” I took things a step further by making this Marry Me chicken pasta a one-pot meal, so when there’s only one dirty pot to wash, they really will want to marry you!

I used oil-packed sundried tomatoes in this easy recipe because I prefer their flavor to the pouch or bagged kind, and I make the most of the oil by searing the chicken and sautéing the onions, garlic, and tomatoes in it. The pasta cooks right in the same pot, soaking up the broth, sundried tomato oil, garlic, and Parmesan flavor until the sauce turns creamy, silky, and rich. I also like to add frozen spinach to my Marry Me sauce to set it apart, add a little color, and sneak in some greens without adding any extra prep!

Use a heavy-bottomed pot (and a similar-sized burner). We’ve made a lot of one-pot pastas over the years here on Budget Bytes, so we know a thing or two about getting them just right! I find that a thick-bottomed skillet or Dutch oven makes a big difference. Thin-bottomed pots can create hot spots and cook the penne unevenly. I also like to use a burner close in size to the bottom of the pot to help the heat spread evenly, so everything cooks at a steady simmer.
Pat the chicken dry. I always pat the chicken dry and sear it over medium-high heat so it browns instead of steams, which helps lock in moisture and build more flavor for the sauce.
Keep the lid on. The trapped steam helps the penne cook through while the broth turns into a glossy sauce. I only lift the lid to stir and check for sticking, then I cover it again.
Don’t add too much liquid at the start. The broth does not need to fully cover the pasta for it to cook, so resist the urge to add extra water or broth right away. Too much liquid can make the finished sauce loose instead of creamy.
Check and adjust near the end. After the penne has simmered for 20 minutes, check the pasta for doneness and look at how much liquid is left. If the pasta is tender but the sauce looks too loose, simmer it uncovered for a few minutes. If the pot looks dry and the pasta still needs time, add a small splash of hot broth or water.
Heavy cream makes the best sauce. I use heavy cream because its higher fat content gives this Marry Me chicken pasta the richest, most stable consistency. You can use half-and-half, but the sauce will be lighter and less rich. Cream cheese also works, like we use in our one-pot Cajun chicken pasta, though it adds more tang and thickness, while heavy cream is more common for classic Marry Me sauces!

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Marry Me Chicken Pasta

Creamy Marry Me Chicken Pasta is an easy one-pot dinner with tender chicken, penne, sundried tomatoes, spinach, and a rich Parmesan cream sauce.

Course Main Course

Cuisine American

Total Cost $8.44 recipe / $1.41 serving

Prep Time 15

Cook Time 30

Total Time 45

Servings servings (1.33 cups each)

Calories 415kcal

Author Melissa Nolan