Greek Marinated Chicken

Greek Marinated Chicken

4.9 from 34 reviews

Greek Marinated Chicken

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Prep time

45 mins

Cook time

60 mins

Total time

1 hour 45 mins

Total Cost: $8.97

Cost Per Serving: $1.12

Serves: 8 pieces

Ingredients

• 1 cup plain yogurt 
• 2 Tbsp olive oil 
• 4 cloves garlic, minced 
• ½ Tbsp dried oregano 
• 1 medium lemon 
• ½ tsp salt 
• freshly cracked pepper 
• ¼ bunch fresh parsley 
• 3½ to 4 lbs chicken pieces 

Instructions

1. 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 ¼ bunch, of parsley and stir it into the marinade.
2. 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.
3. After marinating for 30 minutes, either cook the chicken on a grill OR preheat the oven to 375 degrees in preparation to bake the chicken.
4. To bake the chicken, place the chicken pieces in a large casserole dish (9×13). Bake the chicken in the preheated 375 degree oven for 45-60 minutes, or until golden brown on top.

Notes

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

Step by Step Photos

First prepare the marinade. Combine the yogurt, olive oil, oregano, minced garlic, salt, and some freshly cracked pepper in a bowl. Add the zest from one lemon and the juice from about half of it (1-2 Tbsp). Stir these ingredients until well combined.

Add a handful, or about 1/4 bunch, of roughly chopped parsley. This is your finished marinade (or a REALLY awesome dip!).

I used about 3.75 pounds of chicken pieces (drumsticks and thighs). You could easily half this recipe, if needed.

Add the 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.

After marinating, you can either grill the chicken or bake it. I don’t have an outdoor grill, so I decided to bake it. Place the chicken pieces in a large casserole dish. I ended up pouring the extra marinade over top, but later realized that this just made it take longer to brown, so I don’t suggest doing so. There is plenty of flavor in the marinade that you won’t need to add the extra.

Bake the chicken in a preheated 375 degree oven for 45-60  minutes, or until it is golden brown. It will smell SO good! Now eat!