Name: Lemon and Garlic Greek Marinated Chicken Recipe
Ingredients: 2 lbs boneless skinless chicken thighs or breasts; For the marinade: 1/3 cup olive oil; 1/4 cup fresh lemon juice (about 2 lemons); Zest of 1 lemon; 5 garlic cloves, minced; 2 teaspoons dried oregano; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon Dijon mustard (optional but adds depth); 1 tablespoon plain Greek yogurt (optional, helps tenderize)

Ingredients

Scale

2 lbs boneless skinless chicken thighs or breasts
For the marinade:
- 1/3 cup olive oil
- 1/4 cup fresh lemon juice (about 2 lemons)
- Zest of 1 lemon
- 5 garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Dijon mustard (optional but adds depth)
- 1 tablespoon plain Greek yogurt (optional, helps tenderize)

Instructions

1. Make the Marinade

In a large bowl or ziplock bag, mix olive oil, lemon juice, zest, garlic, oregano, salt, pepper, and (if using) Dijon mustard and Greek yogurt.

2. Marinate the Chicken

Add chicken to the bowl or bag, ensuring each piece is coated.
Cover and refrigerate for at least 1 hour, ideally 4–8 hours. (Overnight = best flavor!)

3. Cook the Chicken

Grill: Preheat to medium-high. Grill chicken 5–7 minutes per side or until internal temp is 165°F.
Bake: Preheat oven to 400°F (200°C). Bake on a foil-lined sheet for 25–30 minutes.
Pan-Sear: Cook in a hot skillet over medium-high heat with a splash of olive oil for 5–6 minutes per side.

4. Rest & Serve

Let chicken rest for 5 minutes before slicing. Drizzle any pan juices over the top!