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4.79 from 14 votes

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 mins
Cook Time30 mins
Total Time40 mins
Course: dinner, entree, Main Course
Cuisine: Greek, Mediterranean
Keyword: buffalo chicken, greek chicken marinade, lemon, garlic and herb marinade, marinade
Servings: 6 servings
Author: Callie

Ingredients

  • 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

Instructions

  • 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.