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–+ servings

Greek Chicken Marinade (Classic and Greek Yogurt)

Prep Time: 5 minutes
Marinade: 8 hours
Total Time: 8 hours 5 minutes
Servings: 4

Ingredients

CLASSIC LEMON-OREGANO VERSION (dairy free, keto)

  • 2 pounds boneless skinless chicken thighs, or cutlets, about 8 oz per serving
  • ½ cup fresh lemon juice, 2 to 3 lemons
  • ¼ cup extra virgin olive oil
  • 5 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon Dijon mustard

GREEK YOGURT VERSION (keto)

  • 2 pounds boneless skinless chicken thighs, or cutlets, about 8 oz per serving
  • 1 cup Greek yogurt
  • 1 tablespoon lemon zest, whole lemon
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon smoked paprika, optional

Instructions

  • Whisk all marinade ingredients together in a bowl.
  • Add chicken and turn to coat. Cover and refrigerate. Classic version 2 to 4 hours for breast or cutlet, up to 8 hours for thighs. Yogurt version 4 to 12 hours, up to 24.
  • Remove chicken from fridge 15 minutes before cooking. Discard used marinade.
  • Cook to an internal temperature of 165F. Grill at 400F for 4 to 6 minutes per side, pan sear over medium high 4 to 5 minutes per side, or bake at 425F for 18 to 30 minutes depending on cut.
  • Rest 5 minutes before slicing.

Notes

- Keto: both versions skip added sugar and honey.
- Marinade is discarded, so most fat and acid does not stay on the plate.