Greek Chicken
Marinating chicken thighs in an oh-so-simple marinade is the secret to great flavor.
Serves4
Prep10 minutes to 15 minutes
Cook21 minutes
It’s that time of year when it seems like everyone I know is gallivanting around Europe. Scroll after scroll delivers photos of turquoise water and white-washed houses atop rocky perches — and I’ll be honest, I want in. While I may be a few thousand miles from the Mediterranean, this recipe for Greek chicken brings all those flavors to the dinner table.
The good news is that this recipe is much easier than hopping a transatlantic flight. With a marinade made from pantry staples like dried oregano and garlic, it comes together in minutes. Because the marinade has lemon juice in it, this is one of those moments where it’s actually imperative to not let the chicken sit for too long or you run the risk of the acid breaking down the proteins and causing the meat to turn, well, mushy. Just an hour or two is all you need to maximize those flavors. From there, the chicken is simply seared until browned. Close your eyes while eating it and you just might be able to pretend you’re in Greece.
Why You’ll Love It
- Marinating the chicken is the secret to great flavor. A simple marinade adds a ton of flavor to chicken thighs.
- It cooks quickly. One of the many great attributes of chicken thighs is that it only takes a few minutes of searing on each side to cook them through.
Key Ingredients in Greek Chicken
- Boneless, skinless chicken thighs. Thighs cook quickly while ensuring a ton of flavor in every bite.
- Dried oregano. Oregano adds that signature flavor to the marinade.
- Garlic. Freshly minced garlic works well with the oregano to impart the chicken with classic Greek flavors.
- Lemon. Both lemon zest and juice are used to add acidity to the marinade.
How to Make Greek Chicken
- Marinate the chicken. Add olive oil, lemon zest and juice, shallot, garlic, dried oregano, paprika, salt and pepper to a bowl. Add the chicken and let marinate for 1 to 2 hours.
- Sear the chicken. Cook the chicken in a pan until golden-brown on both sides and the internal temperature reaches 165ºF.
- Finish with parsley. Add chopped parsley to the chicken before serving.
Helpful Swap
Chicken breasts can be swapped in for boneless, skinless thighs here. Because breasts are typically thicker than thighs, just make sure to cook them for an extra minute or two until the temperature on a digital thermometer reaches 165˚F.
Storage Tip
Refrigerate leftovers in an airtight container for up to 4 days.
What to Serve with Greek Chicken
Greek Chicken Recipe
Marinating chicken thighs in an oh-so-simple marinade is the secret to great flavor.
Prep time 10 minutes to 15 minutes
Cook time 21 minutes
Serves 4
Nutritional Info
Ingredients
- 2
large lemons
- 1
small shallot
- 4 cloves
garlic
- 1/4 cup
olive oil
- 2 teaspoons
dried oregano
- 1 1/2 teaspoons
kosher salt
- 1 teaspoon
paprika
- 1/2 teaspoon
freshly ground black pepper
- 2 pounds
boneless, skinless chicken thighs (about 8)
- 6 sprigs
fresh parsley
Instructions
Prepare the following, adding each to the same medium bowl as you complete it: Finely grate the zest of 2 large lemons (2 tablespoons), then juice the lemons (about 1/3 cup). Mince 1 small shallot (about 3 tablespoons) and 4 garlic cloves (about 4 teaspoons).
Add 1/4 cup olive oil, 2 teaspoons dried oregano, 1 1/2 teaspoons kosher salt, 1 teaspoon paprika, 1/2 teaspoon black pepper. Whisk to combine.
Pat 2 pounds boneless, skinless chicken thighs dry with paper towels. Add to the marinade and turn to coat. Cover and refrigerate for at least 1 or up to 2 hours. Meanwhile, pick the leaves from 6 fresh parsley sprigs and finely chop (about 2 tablespoons); refrigerate until ready to use.
Heat a 12-inch skillet or frying pan over medium-high heat until hot. Add half of the chicken in a single layer, shaking off any excess marinade back into the bowl. Cook until browned, cooked through, and at least 165ºF on an instant-read thermometer, 5 to 6 minutes per side. Transfer to a serving plate.
Spoon off any remaining garlic in the pan. Repeat cooking the remaining chicken. Garnish with the parsley.
Recipe Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days.