Some recipes become part of your family without anyone ever writing them down. These two easy Greek chicken marinade recipes have been made in my family for generations, each with its own story and personality.
The first comes from my late Pappou Lazo, who emigrated from Greece to Australia and loved a creamy Greek yoghurt marinade packed with lemon, garlic and oregano. It’s the recipe I grew up eating and the one I reach for whenever I want incredibly tender, juicy chicken.
The second comes from my Great Aunt Argiro (we also call her Yiayia) who still lives in the small village of Ammochori in Florina, northern Greece. Like many Greek home cooks, she doesn’t measure ingredients. She simply adds a little of this and a little of that until it tastes right. Over time, I’ve translated her traditional method into measurements so you can easily recreate it at home.
Whether you’re firing up the barbecue, cooking in a cast iron grill pan or using a frying pan, these authentic Greek chicken marinades are simple to prepare and full of fresh Mediterranean flavour.
Why You’ll Love These Greek Chicken Marinades
- Two authentic Greek family recipes passed down through generations.
- Made with simple pantry staples.
- Perfect for boneless skinless chicken thighs but just as delicious with chicken breast, drumsticks or wings.
- Suitable for the barbecue, cast iron grill pan or frying pan.
- Ideal for meal prep and entertaining.
- Easy to prepare ahead of time.
- Full of bright Greek flavours without complicated ingredients.
The Story Behind These Family Recipes
Growing up in a Greek family, there was never just one way to make something.
Ask two relatives for the same recipe and chances are you’ll come home with two completely different versions. Neither is wrong. They’re simply shaped by different regions, different families and generations of cooking from memory rather than measurements.
That’s exactly what happened with these Greek chicken marinades.
The first recipe belonged to my late Pappou Lazo, who emigrated from Greece to Australia many years ago. His marinade combines thick Greek yoghurt with fresh lemon, garlic and oregano to create beautifully tender chicken with plenty of flavour. The yoghurt gently tenderises the meat while helping the outside caramelise as it cooks, making it especially delicious on the barbecue.
The second recipe comes from my Great Aunt (aka Yiayia) Argiro, who still lives in the village of Ammochori in Florina, northern Greece. Unlike my pappou’s version, hers doesn’t use yoghurt at all. Instead, she relies on olive oil, vinegar, mustard, garlic and oregano to create a lighter marinade that’s full of bold, traditional Greek flavour.
Like so many wonderful home cooks, Auntie Argiro has never measured anything. She simply mixes everything together by eye until it looks right. After making her marinade many times, I’ve converted it into approximate measurements so it’s easy for you to recreate at home.
Although the ingredients are different, both marinades produce juicy, flavour-packed chicken that has become a regular part of our family meals.
I genuinely couldn’t choose a favourite.
What Makes Greek Chicken Marinade Different?
Greek marinades are all about letting a handful of simple ingredients do the work.
Rather than relying on heavy sauces or lots of sugar, they’re built around good olive oil, fresh citrus, garlic and herbs that complement the chicken instead of overpowering it.
The ingredients you’ll see most often include:
- extra virgin olive oil
- fresh lemon
- garlic
- dried oregano
- paprika
- black pepper
- salt
Many families, including mine, also add their own twist.
For my pappou, that meant thick Greek yoghurt, which creates an incredibly tender, juicy result.
For Auntie Argiro, it meant vinegar and Dijon mustard, giving the chicken a brighter, slightly tangier flavour that’s perfect cooked over charcoal or in a hot cast iron pan.
Neither recipe is more authentic than the other; they simply reflect two different family traditions.
Which Greek Chicken Marinade Should You Choose?
| Pappou Lazo’s Yoghurt Marinade | Great Aunt Argiro’s Traditional Marinade |
|---|---|
| Creamy and rich | Light and vibrant |
| Lemon-forward flavour | Tangy vinegar and mustard |
| Extra tender thanks to Greek yoghurt | Slightly firmer texture |
| Beautiful caramelisation | Excellent over charcoal or on a grill |
| Perfect for entertaining | Great for quick weeknight dinners |
Whichever recipe you choose, I recommend marinating the chicken overnight if you have the time. While two hours will still give you plenty of flavour, leaving it overnight allows the herbs, garlic and seasonings to really work their way into the chicken.
Tips Before You Start
Before you mix your marinade, a few small things will make a big difference to the final result.
- Use full-fat Greek yoghurt for the creamiest texture in Pappou Lazo’s recipe.
- Freshly squeeze your lemon instead of using bottled juice.
- Finely mince or grate the garlic so it distributes evenly through the marinade.
- If you’re using lemon zest, a good Microplane zester makes it easy to remove only the fragrant yellow skin without the bitter white pith.
- For the best flavour, marinate the chicken overnight whenever possible.
- If you’re short on time, aim for at least 2 hours.
When I’m preparing chicken ahead of time, I usually marinate it either in a Pyrex glass bowl with a lid or a heavy-duty, reusable Stasher silicone bag. Both make it easy to coat every piece of chicken evenly, stack neatly in the fridge overnight and avoid unnecessary single-use plastic.
Pappou Lazo's Greek Yoghurt Chicken Marinade
Ingredients
Equipment
Method
- In a large bowl, whisk together the Greek yoghurt, olive oil, lemon zest, lemon juice, garlic, salt, paprika, cumin, oregano and black pepper until smooth.
- Add the chicken thighs and turn to coat each piece evenly.
- Cover and refrigerate for at least 2 hours, although overnight will give the best flavour and tenderness.
- Remove the chicken from the fridge 20–30 minutes before cooking.
- Cook over medium-high heat until nicely browned and the internal temperature reaches 75°C (165°F).
- Rest for 5 minutes before serving.
Notes
- Overnight marinating gives the best flavour.
- Boneless chicken breast, drumsticks or wings can also be used, adjusting the cooking time as needed.
- The yoghurt helps tenderise the chicken while creating beautiful caramelisation during cooking.
- Delicious cooked on the barbecue, a cast iron grill pan or a frying pan.
- Serve with my Greek Lemon Potatoes, Maroulosalata (Greek Lettuce Salad) or warm homemade Souvlaki Pita Bread for a complete Greek-inspired meal.
Thiea Argiro's Greek Chicken Marinade
Ingredients
Equipment
Method
- In a large bowl, whisk together the olive oil, vinegar, Dijon mustard, garlic, grated onion, paprika, oregano, salt and black pepper.
- Add the chicken thighs and coat well.
- Cover and refrigerate for at least 2 hours, preferably overnight.
- Remove the chicken from the fridge 20–30 minutes before cooking.
- BBQ: Preheat to medium-high (about 200–220°C / 390–430°F) and cook 5–6 minutes per side.
- Cast iron grill pan: Preheat over medium-high heat until very hot, then cook 5–6 minutes per side.
- Frying pan: Heat 1 tablespoon of olive oil over medium-high heat and cook 5–6 minutes per side, depending on thickness.
- Rest for 5 minutes before serving.
Notes
- This recipe was inspired by my Thiea (Great Aunt) Argiro, who still lives in Ammochori, Florina, Greece.
- Traditionally this marinade is made entirely by eye. These measurements are my interpretation for 1kg of chicken thighs.
- Also suitable for chicken breast, drumsticks and wings.
- Best cooked on the barbecue or in a cast iron grill pan.
- Serve with my Greek Lemon Potatoes, Maroulosalata (Greek Lettuce Salad) or warm homemade Souvlaki Pita Bread for a complete Greek-inspired meal.
How to Cook Greek Marinated Chicken
One of the things I love about these marinades is how versatile they are. Whether you’re cooking outdoors on the barbecue or making a quick weeknight dinner inside, both recipes produce beautifully juicy chicken with plenty of flavour.
No matter which cooking method you choose, remove the chicken from the fridge about 20–30 minutes before cooking. Taking the chill off helps it cook more evenly and gives you a better sear.
Always cook chicken until it reaches an internal temperature of 75°C (165°F).
Barbecue
The barbecue is my favourite way to cook both of these marinades.
The smoky flavour works beautifully with the garlic, oregano and lemon, while the high heat creates delicious caramelisation on the outside without drying out the chicken.
Preheat your barbecue to medium-high heat (around 200–220°C).
Lightly oil the grill plates, then cook the chicken for approximately 5–6 minutes per side, depending on thickness.
Avoid flipping the chicken repeatedly. Leaving it undisturbed allows a beautiful golden crust to develop before turning.
When the weather doesn’t cooperate, my cast iron grill pan is always the next best option. I use the heavy duty Lodge 10.5-inch Square Grill Pan for consistent, high-heat searing.
Once properly heated, cast iron retains heat exceptionally well, giving the chicken gorgeous caramelisation and those classic grill marks that are difficult to achieve with a standard non-stick pan.
Heat the pan over medium-high heat until it’s very hot before adding the chicken.
Cook for around 5–6 minutes per side, adjusting the time depending on the thickness of your chicken.
Frying Pan
A large frying pan is perfect for quick weeknight dinners.
Heat a small drizzle of olive oil over medium-high heat before adding the chicken.
Cook for approximately 5–6 minutes per side, again depending on thickness, until golden brown and cooked through.
If cooking in batches, wipe out any burnt marinade between batches before continuing.
Can I Cook It In The Oven?
Absolutely.
Arrange the marinated chicken in a lightly greased baking dish or on a lined tray.
Bake at 200°C (180°C fan-forced) for approximately 25–30 minutes, depending on thickness, until the chicken reaches an internal temperature of 75°C.
For extra colour, finish under the grill for the last 2–3 minutes.
How to Get the Perfect Sear
One of the questions I’m asked most often is how to get that beautifully golden, slightly charred finish you see on Greek chicken.
The good news is that it has far more to do with technique than fancy equipment.
Start with a hot cooking surface
Whether you’re using a barbecue, cast iron grill pan or frying pan, make sure it’s fully preheated before the chicken goes on.
If the pan isn’t hot enough, the chicken will release moisture before it starts browning, making it much harder to achieve a good sear.
Don’t overcrowd the pan
Leave a little space between each piece of chicken.
Crowding traps steam, causing the chicken to cook rather than caramelise.
Cooking in batches is always worth the extra few minutes.
Let the chicken cook
It’s tempting to keep checking underneath, but resist the urge.
Once the chicken is on the heat, leave it alone until it naturally releases from the cooking surface.
That’s when you’ll know it’s developed a good crust.
Shake off excess yoghurt
If you’re making Pappou Lazo’s yoghurt marinade, let any excess marinade drip back into the bowl before cooking.
You still want a generous coating, just not large clumps that can burn before the chicken has finished cooking.
Rest before serving
Allow the chicken to rest for around 5 minutes after cooking.
This gives the juices time to redistribute, resulting in more tender, flavourful chicken.
My Favourite Equipment
These are a few kitchen tools I genuinely use when making these recipes.
Reusable Stand-Up Silicone Bags
If I’m marinating chicken overnight, the Half-Gallon Stasher Silicone Bags are one of my favourite options. They take up very little room in the fridge, keep the chicken evenly coated in the marinade and can simply be washed and reused.
Pyrex Glass Mixing Bowls with Lids
For larger batches or meal prep, I usually reach for my Pyrex Smart Essentials 3-Piece Glass Bowl Set. They’re easy to stack in the fridge, don’t absorb food odours and double as serving bowls if I’m entertaining.
Microplane Zester
Fresh lemon zest is one of the ingredients that really lifts these marinades, and a Microplane makes the job effortless. It produces fine, fluffy zest without digging into the bitter white pith.
Cast Iron Grill Pan
If I’m not cooking outdoors, my cast iron grill pan gets used constantly. Once it’s properly heated, it gives the chicken beautiful caramelisation and lovely grill marks that make it feel like it came straight off the barbecue.
Storage
Store in the refrigerator for up to 3 days.
The cooked chicken is delicious served hot, sliced through salads, tucked into wraps or enjoyed cold as part of a meal-prep lunch.
If you’d like to freeze it, place the cooked chicken in a freezer-safe container or freezer bag for up to 3 months. Defrost overnight in the refrigerator before reheating.