Greek Chicken Recipe is a bright, flavor-packed dish that brings the sunlit flavors of the Mediterranean right into your kitchen. This recipe combines zesty lemon, garlic, oregano, and paprika to marinate succulent chicken thighs, delivering juicy, savory results. In just a short prep and cooking time, you get a dish that’s both easy enough for weeknights and impressive enough for guests. With simple ingredients you may already have, this Greek Chicken Recipe promises bold flavor without fuss—and it pairs beautifully with sides like rice, salad, or grilled vegetables. Let’s dive in!
Why You’ll Love This Recipe
You’ll love this Greek Chicken Recipe because it’s:
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Effortless to prepare — only a few minutes of prep and one pan to cook
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Flavorful and bright — the lemon, garlic, and oregano create a vibrant, aromatic profile
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Versatile — serves equally well on its own, over grains, in wraps, or on salad
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Great for leftovers — holds up well in the fridge for a few days
This is a recipe that feels both homey and restaurant‑worthy without requiring advanced technique.
Ingredients
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2 large lemons
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1 small shallot
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4 cloves garlic
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¼ cup olive oil
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2 teaspoons dried oregano
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1½ teaspoons kosher salt
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1 teaspoon paprika
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½ teaspoon freshly ground black pepper
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2 pounds boneless, skinless chicken thighs (about 8)
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6 sprigs fresh parsley
Step‑by‑Step: How to Make Greek Chicken Recipe
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Grate lemon zest and juice lemons. Zest the 2 large lemons finely (about 2 tablespoons), then juice them (expect ~⅓ cup).
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Mince shallot and garlic. Mince the small shallot into about 3 tablespoons, and 4 garlic cloves into 4 teaspoons. Add both to a medium mixing bowl.
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Add remaining marinade ingredients. Into that bowl, pour ¼ cup olive oil, 2 teaspoons dried oregano, 1½ teaspoons kosher salt, 1 teaspoon paprika, and ½ teaspoon black pepper. Whisk until well combined.
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Marinate chicken. Pat the 2 pounds of boneless, skinless chicken thighs dry. Add them to the bowl and turn to coat evenly in the marinade. Cover and refrigerate for at least 1 hour and up to 2 hours. Meanwhile, pick the parsley leaves and finely chop them to yield about 2 tablespoons; refrigerate until needed.
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Cook half the chicken. Heat a 12‑inch skillet or frying pan over medium‑high heat until quite hot. Add half the chicken in a single layer (shake off excess marinade back into the bowl). Cook for 5–6 minutes per side, until browned and cooked through (internal temp ≥ 165 °F). Transfer cooked pieces to a serving plate.
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Repeat with remaining chicken. Spoon off any excess garlic or bits in the pan to avoid burning, then cook the remaining chicken the same way.
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Garnish and serve. Once all pieces are cooked, sprinkle the chopped parsley over the top. Serve hot.
Helpful Tips
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Don’t overmarinate. Two hours is the max — the acid from the lemons can begin to “cook” the chicken if left too long.
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Dry chicken thoroughly. Patting chicken dry before marinating helps the marinade penetrate and speeds up browning.
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Preheat your pan well. A hot skillet ensures that nice sear and caramelization.
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Work in batches. Don’t crowd the pan — give each piece space so it browns, not steams.
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Control garlic bits. Spoon off garlic or bits stuck to the pan between batches so they don’t burn and turn bitter.
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Rest briefly. Let the cooked chicken rest for a few minutes before serving to allow juices to settle.
Substitutions and Variations
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Chicken cuts: You can use bone-in thighs or even chicken breasts (adjust cooking time).
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Fresh herbs: Swap or add fresh oregano, thyme, or dill for extra herbaceous flavor.
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Spice variation: Add a pinch of red pepper flakes or cayenne for heat.
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Citrus swap: Use half lemon, half lime for a slightly different citrus punch.
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Yogurt marinade version: For a tangy twist, stir ¼ cup Greek yogurt into the marinade (reduce olive oil slightly).
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or in the oven (covered) so the meat retains moisture. Avoid microwaving directly uncovered, which can dry out the chicken.
Nutritional Information
(Approximate per serving, assuming 4 servings)
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Calories: ~ 300–350 kcal
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Protein: ~ 30–35 g
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Fat: ~ 18–22 g
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Carbohydrates: ~ 2–3 g
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Fiber: ~ 0.5 g
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Sodium: Amount may vary with salt and marinade used — tailor it to your liking
Serving Suggestions
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Serve over lemony rice pilaf or herb quinoa
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Accompany with a Greek salad (tomato, cucumber, red onion, feta)
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Pair with roasted vegetables (bell peppers, zucchini, eggplant)
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Use in wraps or pita sandwiches with tzatziki sauce
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Add a side of warm pita bread or flatbread
Frequently Asked Questions About Greek Chicken Recipe
Q: Can I use chicken breast instead of thighs?
Yes, you can. Chicken breast is leaner and will cook faster. Reduce cooking time and be careful not to overcook, as breast meat dries out more easily than thighs.
Q: Can I marinate overnight?
It’s not recommended. The lemon juice is acidic and can begin to “cook” the chicken (like in ceviche) if left too long. One to two hours is optimal.
Q: Can I grill this instead of using a pan?
Yes! Preheat the grill to medium‑high and grill for about 5–6 minutes per side or until internal temperature reaches 165 °F. Use a grill basket or clean grates to avoid sticking.
Q: What’s a good side dish?
A simple Greek salad, rice pilaf, or grilled vegetables complement this chicken beautifully. You can also serve it in wraps with fresh greens and tzatziki.
Q: Can I freeze leftovers?
You can, although texture may change slightly. Freeze in airtight containers for up to 2 months. Thaw in the refrigerator overnight before reheating gently.
Conclusion
Thank you so much for letting me share this Greek Chicken Recipe with you! It’s one of those go‑to dishes I love for its bright citrus flavor, ease of prep, and versatility. Whether you’re cooking for family, entertaining friends, or just treating yourself to something delicious, this recipe won’t disappoint. I hope it brings joy and flavor to your table. Happy cooking — and may every bite remind you how rewarding simple ingredients can be!
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Greek Chicken Recipe
- Total Time: 22 minutes
- Yield: 4 servings 1x
Description
This Greek Chicken Recipe features juicy chicken thighs marinated in lemon, garlic, oregano, and olive oil, then seared to golden perfection. It’s a flavorful, one-pan Mediterranean dinner perfect for busy nights or relaxed weekend meals. Serve it over rice, salad, or wrap it in pita—delicious any way you plate it!
Ingredients
2 large lemons
1 small shallot
4 cloves garlic
¼ cup olive oil
2 teaspoons dried oregano
1½ teaspoons kosher salt
1 teaspoon paprika
½ teaspoon freshly ground black pepper
2 pounds boneless, skinless chicken thighs (about 8)
6 sprigs fresh parsley
Instructions
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Grate lemon zest and juice lemons. Zest the 2 large lemons finely (about 2 tablespoons), then juice them (expect ~⅓ cup).
-
Mince shallot and garlic. Mince the small shallot into about 3 tablespoons, and 4 garlic cloves into 4 teaspoons. Add both to a medium mixing bowl.
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Add remaining marinade ingredients. Into that bowl, pour ¼ cup olive oil, 2 teaspoons dried oregano, 1½ teaspoons kosher salt, 1 teaspoon paprika, and ½ teaspoon black pepper. Whisk until well combined.
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Marinate chicken. Pat the 2 pounds of boneless, skinless chicken thighs dry. Add them to the bowl and turn to coat evenly in the marinade. Cover and refrigerate for at least 1 hour and up to 2 hours. Meanwhile, pick the parsley leaves and finely chop them to yield about 2 tablespoons; refrigerate until needed.
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Cook half the chicken. Heat a 12‑inch skillet or frying pan over medium‑high heat until quite hot. Add half the chicken in a single layer (shake off excess marinade back into the bowl). Cook for 5–6 minutes per side, until browned and cooked through (internal temp ≥ 165 °F). Transfer cooked pieces to a serving plate.
-
Repeat with remaining chicken. Spoon off any excess garlic or bits in the pan to avoid burning, then cook the remaining chicken the same way.
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Garnish and serve. Once all pieces are cooked, sprinkle the chopped parsley over the top. Serve hot.
Notes
Marinate no longer than 2 hours or chicken may become mushy from the lemon.
For grilling, cook over medium-high heat for 5–6 minutes per side.
Store leftovers in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dinner
Nutrition
- Serving Size: ~2 chicken thighs
- Calories: ~325 kcal
- Sugar: 0.5 g
- Carbohydrates: 3 g
- Protein: 32 g