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Lemon & Garlic Greek Marinated Chicken Recipe

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★★★★★

4.5 from 110 reviews

This Lemon & Garlic Greek Marinated Chicken recipe features succulent boneless, skinless chicken thighs marinated in a vibrant blend of lemon juice, garlic, and Mediterranean herbs. The chicken is pan-seared in a skillet until perfectly cooked, delivering juicy, flavorful meat with a zesty, herbaceous punch. Ideal for a quick weeknight dinner or a casual gathering, this recipe infuses simple ingredients with classic Greek flavors for a deliciously satisfying meal.

Ingredients

Scale

Marinade

  • 1/2 cup extra-virgin olive oil (120 ml)
  • 1/3 cup lemon juice (80 ml)
  • 1 tablespoon fresh lemon zest
  • 6 large garlic cloves, minced
  • 2 teaspoons dried oregano or 2 tablespoons fresh oregano
  • 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground nutmeg (optional)

Chicken

  • 2–3 pounds boneless, skinless chicken thighs

Instructions

  1. Prepare the Marinade: In a large bowl or zip-lock bag, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, rosemary, thyme, sea salt, black pepper, and optional nutmeg until thoroughly combined.
  2. Marinate the Chicken: Add the boneless, skinless chicken thighs to the marinade and stir or seal the bag to coat the chicken completely. Cover the bowl or seal the bag and refrigerate for a minimum of 30 minutes, up to 6 hours for deeper flavor infusion.
  3. Bring Chicken to Room Temperature: About 20 to 30 minutes before cooking, remove the chicken from the refrigerator and let it sit at room temperature to ensure even cooking.
  4. Heat the Skillet: Warm a large skillet or cast iron pan over medium-high heat. Add just enough cooking oil to lightly coat the surface of the pan.
  5. Cook the Chicken: Place the marinated chicken thighs in the hot pan, allowing some crowding as the chicken will shrink slightly. Cook undisturbed for 8 to 10 minutes until the underside is golden brown.
  6. Flip and Finish Cooking: Flip each chicken thigh over and cook for an additional 10 to 12 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked through.
  7. Rest and Serve: Remove the chicken from the pan and let it rest for a few minutes before serving. Garnish with freshly chopped herbs and serve with lemon wedges if desired for added brightness.
  8. Storage: Allow any leftover chicken to cool to room temperature before storing in an airtight container in the refrigerator, where it will keep for up to 3 days.

Notes

  • Marinate the chicken for at least 30 minutes, but no longer than 6 hours to avoid overly tenderizing the meat.
  • Bring the chicken to room temperature before cooking to promote even cooking and juiciness.
  • Use a cast iron skillet for best heat retention and a nice sear.
  • Cooking times may vary based on the thickness of the chicken thighs; always verify doneness with a meat thermometer.
  • Serve with fresh herbs and lemon wedges to enhance the fresh Mediterranean flavors.
  • Leftover chicken can be repurposed in salads, wraps, or sandwiches.

Keywords: Greek chicken, lemon garlic chicken, marinated chicken thighs, Mediterranean chicken recipe, skillet chicken, easy dinner, healthy chicken

Find it online: https://hannahdelgado.com/lemon-and-garlic-greek-marinated-chicken-recipe/