Greek Marinade for Grilled Chicken

It was day 2 for the kid’s Kilometre Club prior to school and the weather was miserable. The temperature was right at the freezing point and it was windy with a mix of light snow and rain. There was a big turnout and all the kids were great troopers as they kept on running. My three were happy with their performance and I was a proud dad. It is nice to know that the rest of the week is supposed to have much nicer weather.

Today’s recipe was made alongside the Lemon Roasted Potatoes I shared yesterday. The marinade for the chicken is full of Greek flavours that I use when making Greek salad and souvlaki. There is a wonderful combination of garlic and herbs in the marinade that comes through clearly with each bite. The red wine vinegar, lemon juice and salt work together in the marinade to tenderize and brine the chicken. I use this marinade for chicken mostly but it works great with pork and lamb. Souvlaki anyone???


Greek Marinade for Grilled Chicken

Course: Main
Cuisine: Greek
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 290 kcal
Author: Steve Cylka

Chicken marinade with olive oil, garlic, oregano, thyme, lemon juice and red wine vinegar. Perfect for grilling or for souvlaki. Great with pork or lamb also.



  • 4 boneless skinless chicken breasts
  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • juice of 1 lemon
  • 4 garlic cloves , minced
  • 1 tbsp oregano
  • 2 tsp thyme
  • 1 tsp salt
  • 1 tsp ground black pepper


  1. Mix all the ingredients, minus the chicken breast in a bowl. Place the chicken breasts in a dish and pour the marinade over them, turning them in the marinade to ensure that they are completely coated. Cover the dish with a lid or plastic wrap and place in the fridge for at least an hour.
  2. Place the chicken on a hot grill and cook, turning once, until the meat has an internal temperature of 165F. Grilling boneless skinless chicken breast takes about 15-20 minutes, but can vary depending on the size and thickness of the meat. Remove from the grill and let the chicken breast rest for a few minutes before serving to allow the juices to draw back into the centre of the meat.



  1. Thank you Steve! I’m a Grecophile at heart, so I’m very happy indeed to see this post, as well as your recent Greek Potatoes! 🙂

  2. I love a good marinated chicken breast and this looks moist and delicious!! Great flavors and I bet it complimented your potatoes from yesterday wonderfully! 🙂

  3. Regarding the club, it is amazing that your kids endured and did not give up. Most kids would have with much complaining as well. You should be proud.
    The key to cooking chicken breasts is making sure they do not dry out. Your chicken here does look like the marinade was very helpful in that respect. In addition, I am sure it made an excellent meal paired with those potatoes. Well done Steve!

  4. itsgoodtobethecook

    YUM! My boyfriend loves greek flavors, I never know what to use. Thank you!

  5. oh this sounds delicious – i love marinated grilled chicken!

  6. I think these are some of my favorite flavors for grilling..meats or veggies, Greek flavors are the best!

  7. Made this tonight and it was a big hit! Just right on the balance of herbally to sour. And tenderized. Great for grilling and so simple–will add this to the regular rotation–thank you!

    • So glad that it turned out well Laurie! It is a great marinade that goes great with all those other greek dishes you made! I sometimes cut the chicken into cubes and make souvlaki with the marinade

  8. OMG this was brilliant, the second time I made this I left the skin on the chicken breasts & put a tspn of garlic butter under the skin after marinating them. Great tasty, tender chicken…yummmm

  9. This was fantastic!
    We enjoyed flavourful, juicy chicken breasts for two meals.
    With or without tzatziki… wouldn’t change a thing!
    Thanks Steve.

  10. what if you don’t have a bbq? can you just put in oven? if so, what temp and for how long?

    • Saw your comment and thought I could help… Put in oven around during 350-375 F, and depending on how big the breast is 15-20 minutes for a med to larger piece. When you prick the chicken the juice should run clear not pink, and when u touch the chicken it should not feel squishy, it should bounce back when pressed. Hope this helps some!

  11. Love this recipe! I use it to marinate chicken cubes for kebobs.

  12. Our family absolutely loves this marinade! We use it with chicken, pitas and tzaiziki for homemade gyros. The leftover chicken is wonderfully moist and flavorful and great in a salad the next day! Thanks for the greay recipe!

  13. I was going to try this marinade with a boneless leg of lamb for Easter. Can I use this marinade with the lamb and put it in the crockpot as my oven will be occupied with other dishes? Also, any idea how long it will need to cook in the crockpot? The lamb is just over 4 pounds.

  14. An absolutely wonderful recipe which is true to the authentic Greek Souvlaki.
    All I added for a bit of color was 1/2 Tbsp of paprika. My husband, who is difficult with food (he has a “super taster” palate – they are a minority of the population…lucky me!) also really loved it!
    I will be making this recipe over and over again since I love Greek food! Thank you!!

  15. I ended up doing a variation of this, but it wasn’t grilled, rather oven baked and also we used plain yogurt for the marinade. Have a look see and maybe do a comparison!

  16. The only thing that would make this better would be a little atm!

  17. onehundredroads

    Simple, tasty, and perfect. I made half this recipe with two large chicken breasts, and it was delicious. I also cut the chicken breasts in half before marinating and grilling so I had four 5 ounce pieces – perfect for lunch.

  18. Like everyone else who made this, mine turned out really well – the sign of a good recipe. Served with chopped tomatoes, cucumber and olives, shredded lettuce and tzatziki, stuffed in whole wheat pitas, with Greek potatoes on the side. Thanks so much!

  19. Anne in Carolina

    We are making this tonight with pesto risotto and grilled eggplant. Should I use fresh or dried herbs for the marinade?

  20. Made this 2 weeks ago with the lemon roasted potatoes. Have to admit this is THE best marinade I’ve made. Chicken was so juicy. Baked them in the oven. Making this again this weekend. Marinaded for 9 hours. Thanks you. Even my pickiest daughter loves it!

  21. Marinated for 3-4 hours and was very flavorful! Definitely a keeper!

  22. Made this marinade last night and let hough I just browned chicken in cast iron pan it was amazing! Served it with home made pita bread, tatziki, fried fresh cucumbers, tomatoes and feta …. I guess a chicken gyro of sort! Thank you for the great recipe, I look forward to making this again for my husband who although loves my Traditional Southern Cuisine makes no complaints when I experiment with the Italian and Greek recipie’s he grew up with.

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