Greek Chicken Marinade
Made with white wine, fresh lemon juice, extra virgin olive oil, garlic, and a blend of Mediterranean spices this Greek Chicken marinade is so versatile, you will want to marinate everything in it.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: dinner, entree, Main Course
Cuisine: Greek, Mediterranean
Keyword: buffalo chicken, greek chicken marinade, lemon, garlic and herb marinade, marinade
Servings: 6 servings
- 2 lemons, freshly squeezed
- 1 cup extra virgin olive oil
- 1 cup dry white wine (*Pinot gris/pinot grigio, chardonnay, sauvignon blanc all work)
- 1 tablespoon fresh rosemary, chopped
- 2 tablespoon dried oregano
- 6 cloves garlic, minced
- 2 lbs boneless skinless chicken thigh *You can use any cut of chicken for this recipe, but cooking times will differ
- 1 tablespoon sea salt flakes
First, whisk together the white wine, extra virgin olive oil, fresh lemon juice, minced garlic, finely chopped rosemary, oregano and sea salt flakes until they are well combined .
Next, pour the marinade over the chicken, make sure all pieces are well covered, and marinate in the fridge anywhere from 5-24 hours. You can marinate your chicken anywhere from 5-24 hours - The longer the better, because the flavor continues to develop with time. After the chicken has marinated for at least 5 hours, preheat the oven to 395°F and heat a cast iron skillet over high heat. When cast-iron skillet is hot, drizzle it with olive oil and begin placing chicken into the pan. Cook without moving the chicken for about 2 minutes to get a nice char. Once a nice golden skin and char begins to form, remove the chicken and place on a lined baking sheet. Spoon a little marinade over each piece and put it in the oven until the chicken reaches an internal temp of 165° (time varies based on size and type of chicken). Temp check the chicken after about 15 minutes in the oven. Add the remainder of the lemon, garlic and herb marinade to a sauce pan and bring it to a boil, stirring occasionally. *It's critical that the marinade reaches a rolling boil at about 212°F because it made contact with raw chicken. Be sure that marinade aggressively boils for 5 minutes.
Once sauce and chicken have reached the right temperature, remove the chicken from the oven and coat in sauce. Let it rest for about 5 minutes before cutting into it.