Ingredients
- Olive oil: 1/4 cup
- Lemon juice: 1/4 cup, freshly squeezed
- Dried oregano: 2 tablespoons
- Garlic: 4 cloves, minced
- Dijon mustard: 1 tablespoon
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Dried thyme: 1 teaspoon
Instructions
- Step 1: In a medium bowl, whisk together the olive oil, lemon juice, oregano, garlic, Dijon mustard, salt, pepper, and thyme.
- Step 2: Place chicken pieces in a resealable plastic bag or a shallow dish.
- Step 3: Pour the marinade over the chicken, ensuring all pieces are well coated.
- Step 4: Seal the bag or cover the dish tightly.
- Step 5: Marinate in the refrigerator for at least 30 minutes, or up to 8 hours for best flavor.
- Step 6: Remove chicken from the marinade and cook as desired (grill, bake, or pan-fry). Discard the used marinade.
Notes
- Marinated chicken can be stored in the refrigerator for up to 24 hours before cooking, but ensure it's properly sealed.
- For best results, reheat cooked chicken gently in the oven or a skillet to prevent it from drying out.
- Serve this Greek chicken with a dollop of creamy tzatziki sauce and a side of lemon-roasted potatoes.
- Don't skip the fresh lemon juice—it tenderizes the chicken and brightens the overall flavor profile beautifully.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American