Inspired by my Turkish roots and my mom’s love for bold, homemade flavors, this marinade is truly foolproof. No more bottled dressings or long waits needed. Just real, simple ingredients that deliver mouthwatering results with minimal effort.
Whether you’re firing up the grill, roasting in the oven, or searing on the stovetop, my marinade for Mediterranean chicken guarantees tender, delicious chicken that’s perfect for meal prep or a fast, flavorful dinner.
Key Ingredients – Building Blocks of Flavor
The beauty of this chicken marinade is that it is made with everyday ingredients you likely already have in your pantry. You can find the complete list of ingredients in the recipe card below. Below are some helpful ingredient notes.
Olive Oil: I recommend using extra-virgin olive oil, which is the purest and least processed type of olive oil. Look for a brand that offers fruity flavors with balanced bitterness and a slight peppery finish.
Lemon zest: The zest of a lemon is essential for delivering the distinctive lemony flavors that Mediterranean chicken marinade recipes are known for. Keep in mind that zesting the lemon is much easier before juicing it, so zest first, then juice.
Fresh lemon juice: No bottled supermarket juice here. Take the time to juice fresh lemons as freshness is key to a bright, zesty flavor.
Garlic: For the most potent flavor, I recommend using 3 minced fresh garlic cloves. For a milder garlic flavor, feel free to use garlic powder.
Mustard: I prefer Dijon mustard for its smooth tanginess, which brings the marinade together beautifully. However, grainy mustard can also be a great choice, adding a bit of texture and richness.
Fresh herbs: For the most authentic Mediterranean chicken marinade, I used fresh oregano, chopped just before adding it to the mix. Fresh rosemary, thyme, or even parsley (for a milder flavor) also work well in this recipe. If you’re using dried herbs instead, they’re more concentrated, so use about half the amount of fresh to avoid overpowering the marinade.
Seasoning: While I used basic salt and pepper for seasoning my marinade, you can use your favorite seasoning blends or spices from your cabinet. I particularly like my Mediterranean spice blend, also known as Baharat Spice Mix, for its continuation of Mediterranean flavors.
Chicken: I tested this recipe both with skinless and boneless chicken breasts and thighs, and they both worked beautifully. However, I think this is an all-purpose chicken marinade that would work with any cut of chicken.
How to Make Mediterranean Chicken Marinade?
Making this chicken marinade is quick and easy (in fact, the base is very similar to my versatile Mediterranean Salad Dressing). While the steps are pretty straightforward, there are a few things to keep in mind. Below are the steps to follow:
Step 1 – Mix the Ingredients: Grab a large container with a tight-fitting lid (big enough to hold 2 pounds of chicken).
Combine the olive oil, lemon zest, lemon juice, minced garlic, Dijon mustard, oregano, and a good pinch of salt and pepper. Whisk until everything is combined.
Alternatively, you can use a heavy-duty resealable ziplock bag, which makes cleanup easy and is especially handy if you’re doubling or tripling the marinade.
Step 2 – Add the chicken: Place the chicken breasts in the marinade, making sure each piece is fully coated. Cover tightly with the lid.
Step 3 – Let it rest: Let the chicken marinate on the kitchen counter for 15 to 30 minutes.
Pro Tip: Due to the amount of lemon juice we’re using, marinating for longer can cause the chicken to start “cooking” in the acid, which can result in a slightly rubbery texture and an overpowering lemony flavor once cooked.
How to Cook Mediterranean Marinated Chicken?
In addition to being a quick marinade that only needs 15 minutes, you can cook your Mediterranean marinated chicken any way you like. While grilling is my favorite method for this chicken recipe, I also love roasting it in the oven for a hands-off approach. And when I need a quick sear, I turn to the stovetop.
Below, you’ll find my tips and how I use each cooking method.
On The Grill:
This is one of my favorite grilled chicken marinade recipes because as soon as the chicken hits the hot grill, the tangy juices lock in the flavors, and you get those beautiful grill marks. Here’s how I do it:
Step 1 – Heat Up the Grill: Start by preheating your grill to a medium-high heat about 425–450°F (218-232 °C). Give the grates a good scrub to remove any lingering bits from past cooks, then lightly oil them with a paper towel pad dipped in oil. This keeps the chicken from sticking and makes for easy flipping.
Step 2 – Prep the Chicken: Take the marinated Mediterranean chicken out of the marinade, letting any extra drip off. Too much marinade can cause flare-ups or uneven cooking, so this step is worth taking the extra time to do it right.
Step 3 – Grill Away: Place the chicken on the hot grill and close the lid. Grill for 6 to 8 minutes per side. You’ll know it’s ready to flip when it naturally releases from the grill. If it sticks, give it another minute. Patience here pays off!
Use a digital thermometer to check for doneness; you’re aiming for 165°F (74°C) in the thickest part.
Step 4 – Rest and Enjoy: Once the chicken is grilled, transfer it to a platter, cover it loosely with foil, and let it rest for 5–7 minutes. This brief pause allows the juices to settle back into the meat, ensuring every bite is juicy and full of Mediterranean flavor.
In the Oven:
When I’m in the mood for a more hands-off approach, I let the oven do all the work.
Oven-roasting helps lock in moisture and ensures the meat cooks through gently and evenly, which is something you don’t always get with quicker, high-heat methods.
Step 1 – Preheat the Oven: Heat your oven to 425°F (218°C). This temperature is ideal for roasting chicken because it cooks quickly, helping the chicken stay juicy and flavorful. Line a baking sheet with parchment paper for easy cleanup, or skip the parchment if you prefer a slightly crispier exterior.
Step 2 – Arrange the Chicken: Place the chicken breasts on the sheet pan, making sure to let any excess marinade drip off first. This prevents the chicken from steaming and helps it roast to a golden perfection.
Step 3 – Roast: Bake the chicken for 20 to 22 minutes, rotating the pan halfway through for even cooking. Keep in mind that the exact timing will depend on the thickness of your chicken. Check for doneness with a meat thermometer. It should register 165°F (74°C) when inserted in the thickest part of a chicken breast.
Step 4 – Rest and Serve: Remove the chicken from the oven, cover loosely with foil (or parchment paper), and let it rest for 5-10 minutes before slicing and serving.
On the Stovetop:
I often turn to the stovetop when I want to get a quick sear for lunch or an easy dinner.
Step 1 – Heat Your Skillet: In a large skillet (10–12 inch), heat 1 tablespoon of olive oil over medium-high heat. You can also use a cast iron skillet if you prefer.
Pro Tip: Wait until the oil is shimmering hot before adding the chicken—this ensures a flavorful sear and prevents the chicken from sticking.
Step 2 – Add the Chicken: Place the marinated chicken breasts into the pan, shaking off any excess marinade first. Avoid overcrowding the pan to give the chicken space to sear properly.
Step 3 – Cook: Let the chicken cook for about 5 to 7 minutes on each side. If the chicken releases easily when you try to flip it, it’s ready; otherwise, let it cook a bit longer to develop that beautiful crust. Use a digital thermometer to check that the thickest part of the chicken reaches 165°F (74°C).
Step 4 – Rest and Serve: Transfer the cooked chicken to a plate, cover it with foil, and let it rest for 5-10 minutes to allow the juices to redistribute.
Expert Tips for the Best Mediterranean Chicken
While this recipe is straightforward and doesn’t involve any fancy steps, there are a few key points to keep in mind for optimal results. Here are some of the helpful insights I picked up while testing this recipe:
- Reserve Some Marinade: It’s a good idea to set aside a few tablespoons of the marinade before adding the chicken. I love to use this reserved portion to brush over the grilled or cooked chicken at the end for a glossy finish.
- Toss the Marinade: After marinating the chicken, discard any leftover marinade. This helps prevent the risk of spreading harmful bacteria, such as Salmonella.
- Don’t Marinate for Too Long: Through testing, I found that the sweet spot for this lemon and olive oil chicken marinade is 15 to 30 minutes. Marinating longer can cause the chicken to become rubbery, so stick to the recommended time.
- Cooking Times Vary: The cooking times in the recipe card are based on chicken breasts. If you’re using other cuts, such as chicken thighs, keep in mind that they may take a bit longer to cook. The foolproof way to check doneness is with a digital meat thermometer.
- Pound the Chicken Breasts: I used chicken breasts that were around 6–8 ounces, which is considered a normal size. If yours are larger or thicker, use a meat mallet to pound them to an even thickness, which ensures even cooking and juicy results.
- Garnish for Presentation: For an extra-special presentation, serve your Mediterranean chicken with slices of fresh lemon and a sprinkle of fresh herbs.
Storage and Freezing Tips
Storage and reheating: You can store leftover cooked chicken in an airtight container in the fridge for up to 3 days. Reheat in a low-heat oven (300°F/149 °C) for 5-10 minutes, or until warmed to your liking.
Freezing: While freezing does slow down the effects of the acidic lemon in the marinade, it doesn’t completely stop it. As a result, when the chicken is thawed and cooked, it can end up rubbery and mushy. For that reason, I don’t recommend freezing the raw chicken in the marinade.
What to Serve with Mediterranean Chicken?
What I love most about this recipe is its versatility, transforming your marinated Mediterranean chicken into an impressive feast with endless pairing options to suit any crowd. Here are a few of my favorite ways to round out the meal:
- Salads: Keep things fresh and light with salads that highlight Mediterranean flavors. My creamy yogurt cucumber salad or Greek salad are both low-carb, crisp, and refreshing recipes that pair perfectly with this chicken. If you’re after a vibrant splash of color, my Red Cabbage and Carrot Slaw adds a satisfying crunch and a pop of color.
- Pilafs: For a more substantial meal or to incorporate into your weekly meal prep, pair your chicken with Mediterranean classics like my Bulgur Wheat Pilaf or Mediterranean Rice with Vermicelli. These cozy sides bring a warm, hearty balance to the lemony chicken.
- Pasta: Looking for a comforting plate? Slice your chicken and serve it over or alongside my Garlic Butter Spaghetti or Lemon Ricotta Spinach Pasta for a delicious, easy-to-make dinner.
- Sauce: Add an extra layer of Mediterranean flavor with classic sauces like my Tzatziki sauce or yoghurt tahini sauce. They’re creamy, cooling, and the perfect finish for this juicy chicken.
FAQs
Yes! This Mediterranean marinade recipe is a great all-purpose option that works beautifully with seafood (like shrimp or salmon) and lamb.
Patting the chicken dry does help the marinade stick better and more evenly coat the meat, but it will still work well if you skip this step.
No. Since the marinade has come into contact with raw chicken, it’s not safe to use as a sauce. Instead, if you’d like to brush it on the cooked chicken for extra flavor, set aside some marinade before adding the raw chicken.
Use a digital meat thermometer to make sure you don’t overcook the chicken. Once it reaches an internal temperature of 165°F (74°C), take it off the heat. Also, don’t skip the resting step because letting the chicken rest before slicing helps the juices settle back in, keeping every bite tender and juicy.
Other Chicken Marinade Recipes You Might Also Like
- If you prefer a yogurt-based marinade that still captures those Mediterranean flavors, try my Yogurt Chicken Marinade. It’s creamy and packed with herbs.
- For a more robust, vinegar-forward flavor, my Balsamic Vinegar Chicken Marinade is a fantastic option with its sweet and tangy notes.
Photos by Tanya Pilgrim
Mediterranean Chicken Marinade Recipe
Ingredients
- ⅓ cup olive oil
- 1 teaspoon lemon zest
- ⅓ cup lemon juice
- 3 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh oregano, chopped or 2 tsp dried plus more as garnish
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 lbs chicken breasts , boneless & skinless (6-8 oz each) or chicken thighs
Instructions
To make the marinade:
- In a large bowl, whisk together ⅓ cup olive oil, 1 teaspoon lemon zest, ⅓ cup lemon juice, 3 cloves of minced garlic, 1 teaspoon Dijon mustard, 1 tablespoon chopped fresh oregano (or 2 teaspoons dried), 1 teaspoon kosher salt, and ½ teaspoon black pepper until fully combined.
- Add the chicken into the bowl, making sure it’s fully coated with the marinade.
- Cover with the lid and refrigerate for 15 minutes or up to 30 minutes.
To Cook on the Grill:
- Preheat a gas grill to medium-high heat (about 450°F/232 °C). Clean grill grates and brush lightly with oil.
- Remove chicken from the marinade, letting excess drip off, and place on the grill.
- Grill for 6-8 minutes per side, or until a digital thermometer inserted into the thickest part registers 165°F (74°C)
- Transfer the now-cooked chicken to a plate, cover with aluminum foil, and let rest for 5-7 minutes before serving.
To Cook in the Oven:
- Preheat oven to 425°F/218°C. Line a sheet pan with parchment paper.
- Place chicken breasts on the prepared sheet pan. Bake for 20-22 minutes, or until a digital thermometer registers 165°F (74°C)
- Transfer the cooked chicken to a plate, cover it with aluminum foil, and let it rest for 5 minutes before slicing and serving.
To Cook on the Stove:
- Heat 1 tablespoon of olive oil in a large skillet (10- or 12-inch cast-iron skillet or grill pan) over medium-high heat.
- Once the oil is hot and shimmering, place chicken breasts in the skillet, making sure not to overcrowd the pan. You may have to cook them in batches.
- Cook, turning once, for 12-15 minutes, or until a digital thermometer inserted into the thickest part of the breast registers 165°F (74°C)
- Transfer the cooked chicken to a plate, cover it with aluminum foil, and let it rest for 5-10 minutes before serving.
Notes
- Yields: This recipe makes about ⅔ cup of marinade, enough for 2 pounds of chicken breasts, which is ideal for 4 servings. The nutritional information below is calculated per serving.
- Drip off the excess marinade: Take a moment to let any extra marinade drip off before cooking. This is especially important if you’re grilling to prevent flare-ups.
- Storage: Cooked marinated chicken can be stored in the fridge for up to 3 days. You can reheat it in a low-heat oven (300°F/ 149 °C) for 5-10 minutes or until it is warmed through.
- Freezing: I do not recommend freezing raw chicken in this marinade. The acid in the lemon juice will continue to break down the chicken (similar to ceviche), leading to a rubbery texture when cooked.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
