A couple of months ago I professed my love for these Greek tacos, I still love them, that hasn’t changed. In fact, I’ve been on a complete Greek kick and today we’re talking about a Greek chicken marinade.
One of the things I love about this recipe is that with just a few minutes of prep the night before (or the morning of) and come dinner time you have the foundation for a healthy and delicious meal!
I think this chicken would be fabulous grilled, but we haven’t pulled out the grill yet this year. I’ve included directions for baking the chicken on a sheet pan. Which works great with the roasted potatoes I served with it AND turned this into a sheet pan meal. Check back later this week for the roasted potatoes recipe.
Today we’re going to focus on the chicken marinade. Let’s start with the chicken. I used boneless, skinless chicken breasts. The ones I buy are usually pretty thick, so I slice them in half, to give me two thin pieces.
Ok, it’s time to grab your zip top bag and add your marinade ingredients. Let’s grab those pantry staples olive oil and apple cider vinegar, add fresh garlic, your herbs (I used dried herbs), and the juice of one lemon.
Now that we are making delicious chicken we get to decide how to serve it:
- Hot with roasted potatoes and veggies, pitas, and tzatziki sauce! (like in these photos)
- Sliced and served in a pita with lettuce, tomatoes, lots of feta and tzatziki.
- Sliced and served on top of a crisp Greek salad (with a side of pitas and tzatziki, of course!)
As with most marinades, this one is extremely adaptable. Feel free to add a little more of that or a little less of this to make it just perfect for you. Enjoy!
With just a few minutes of prep the night before (or the morning of) and come dinner time you have the foundation for a healthy and delicious meal!
- 1 1/2 pounds boneless skinless chicken breast sliced thin
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 clove garlic minced
- 1 lemon juiced
- 1/4 teaspoon basil
- 1/4 teaspoon thyme
- 1/2 teaspoon oregano
- Salt and pepper
In a zip top bag combine olive oil, vinegar, lemon juice, garlic, basil, thyme, oregano, salt, and pepper. Prepare chicken and add to marinade. (see note)
Refrigerate and let marinate for 4-6 hours, or overnight.
Preheat oven to 425. Place chicken on a rimmed sheet pan. Bake for 8 minutes. Remove pan from oven, flip chicken and return to the oven for 6-7 minutes, or until the chicken is cooked through and has reached the desired temperature.
- If the chicken breasts are thick, I will slice them in half, to give me two thin pieces.
- I served this with pitas and tzatziki sauce I picked up at the grocery store.
Timesaving tip: even though there are only 2 of us I usually buy a family pack of chicken. Then when I get home I split up the chicken into quart sized zip top bags and add a marinade then put into the freezer. Then the night before I want to serve, I pull it out of the freezer and let it defrost and marinate at the same time!