This Greek style chicken marinade is made with pantry staples and is so flavorful. Don’t grill plain chicken ever again!.

Recipe Overview

Why you’ll love it: This is one of my favorite marinades. The chicken always turns out so tender, juicy, and flavorful.

How long it takes: 5 minutes to make the marinade; 30 minutes to 8 hours to marinate the chicken
Equipment you’ll need: bowl, grill
Servings: makes enough marinade for up to 3 pounds of chicken

Overhead of plated dinner with grilled chicken, vegetable salad, and pasta, on red plaid tablecloth.
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Tomorrow my parents arrive to spend a couple days with us. I’m always so excited to see them. My mom and I usually do a lot of cooking together. Grilled chicken is definitely on the menu because that means Ben will man the grill and we can concoct something to go with it.

Ben and I might take advantage of their offer to babysit and snag a date night, or we might just hang out and enjoy the beautiful weather. There was even a mention of my parents helping us do some landscaping work but I’m not sure I want to spend the day doing manual labor. Perhaps a manicure would be more appropriate?

We’ll probably do the landscaping. Being an adult is so boring. We have some old, ugly bushes in our front yard that look dated and sad. I want to do smaller, more manicured shrubs. Look, I’m getting that manicure after all! Ha.

Partial overhead of plated chicken dinner.

Reasons To Love Greek chicken marinade

  • It uses pantry staples. This grilled chicken marinade is one of my favorites because I always have the ingredient I need in my pantry and refrigerator: red wine vinegar, olive oil, oregano, garlic powder, salt and pepper, and plain Greek yogurt (any type of unflavored yogurt will work).
  • Yogurt tenderizes the chicken. I often use yogurt in my marinades because it makes the chicken extra tender and juicy. Calcium and lactic acid work together to gently tenderize the chicken. It’s a must-have in my marinade for my chicken tawook and it works great in this recipe as well.
  • The marinade adds great flavor. This marinade never disappoints. The oregano, garlic, oregano, and red wine vinegar combination is so flavorful. Look for the same combination in my favorite Greek chopped salad and Greek pasta salad, both of which are great sides to go along with the chicken.
  • The chicken can be grilled or baked, or use your air fryer to cook it. The recipe card has instructions for all three cooking methods.

Make Ahead Ideas

Because this yogurt-based marinade is gentle, the chicken can marinate in it overnight. Many marinades are too acidic to leave on the chicken for extended amounts of time because they end up toughening the chicken instead of tenderizing it.

Interested in a weekly meal plan (it’s free!) that includes this chicken marinade recipe? Take a look at my Meal Plan #21. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let me do the planning for you this week! 

We’ll be adding a new meal plan weekly. If you’re interested, browse all of our meal plans.

Storage & Reheating Tips

If you happen to have leftover chicken, lucky you! It’s wonderful the next day, too. Slice it up and make a sandwich or add it to a salad or bowl.

Refrigerate: Cover or wrap the chicken and keep refrigerated for up to 3 days.

Freeze: The cooked chicken can be frozen, securely wrapped, for up to 2 months. Defrost in the refrigerator.

Reheat: Gently reheat the chicken in the microwave. I like to slice it first so it heats up evenly. Don’t overheat it because that makes it dry and tough. And by the way, it’s really good cold, too.

More Ideas for Boneless Skinless Chicken Breasts

Chicken doesn’t have to be boring! Take a look at my list of 27 Boneless Skinless Chicken Breast Recipes for inspiration.

More Chicken Marinades


Greek Chicken Marinade

4.91 from 11 votes
Prep: 5 minutes
Total: 1 hour 5 minutes
Servings: 4
This flavorful Greek chicken marinade is made with pantry staples, so it’s easy to whip up whenever you have chicken on the menu.
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  • ¼ cup red wine vinegar
  • ¼ cup olive oil (vegetable or canola oil can be substituted)
  • ½ cup plain Greek yogurt (plain regular yogurt is fine, too)
  • 2 tablespoons dried oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon garlic powder, more to taste (see note)
  • ½ teaspoon coarsely ground black pepper
  • 1.5 pounds boneless skinless chicken breasts (or up to 4 pounds)


  • Mix marinade ingredients together in a large bowl until completely blended.
    ¼ cup red wine vinegar, ¼ cup olive oil, ½ cup plain Greek yogurt, 2 tablespoons dried oregano, 1 teaspoon kosher salt, ½ teaspoon garlic powder, more to taste, ½ teaspoon coarsely ground black pepper
  • Add chicken to the marinade and mix until the chicken is coated. Cover the bowl and marinate in the refrigerator for at least an hour or up to overnight. If you prefer, put the chicken and marinade into a large resealable bag and set the bag in a bowl or pan in case of leakage.
    1.5 pounds boneless skinless chicken breasts
  • Remove chicken from marinade, wiping off excess with your hands. Discard marinade. Cook the chicken using one of the methods below.
  • To Grill: Grill chicken over medium heat for 15 to 20 minutes, flipping once, until cooked through (internal temperature should be 165°F on an instant read thermometer). Cooking time will vary depending on thickness of meat and grill temperature. Let rest 5 minutes before serving..
  • To Bake: Preheat oven to 400°F. Place chicken in greased baking dish. Bake for 25 to 30 minutes. Baking time depends on thickness of chicken pieces.
  • To Air Fry: Preheat the air fryer at 380°F for five minutes. Arrange the chicken in a single layer and cook for 10 minutes. Flip, and continue to cook for 10 minutes, depending on the thickness of the pieces, or until chicken is done. Remove thinner pieces as they get done. Let rest 5 minutes before serving.


  • Feel free to use fresh garlic. I usually use garlic powder because it yields just enough flavor without the punch that fresh garlic gives.
  • Cut the chicken into serving size pieces. If chicken breasts are very large, cut them in half or butterfly them before marinating. This makes enough marinade for up to 4 pounds of chicken.
  • About nutrition information: Keep in mind that most of the marinade is discarded so the nutrition information is misleading.


Serving: 1chicken breast, Calories: 340kcal, Carbohydrates: 3g, Protein: 39g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.02g, Cholesterol: 110mg, Sodium: 790mg, Potassium: 710mg, Fiber: 1g, Sugar: 1g, Vitamin A: 96IU, Vitamin C: 2mg, Calcium: 79mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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4.91 from 11 votes (10 ratings without comment)

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  1. Deborah @ The Harvest Kitchen says:

    This chicken looks amazing…..will definitely make this!! And happy belated birthday to you!!

    1. Rachel Gurk says:

      Thank you!

  2. Liz @ The Lemon Bowl says:

    I hope you had a fabulous birthday my friend! xo

  3. Ashley @ Fit Mitten Kitchen says:

    Oh I love that you used yogurt as part of your marinade! This sounds way too easy! Pinning for sure.
    Hope you have a lovely Birthday!!

  4. denise says:

    Happy Birthday!

    Makes me wish we had a grill.

  5. Katalina @ Peas and Peonies says:

    Must be so tasty, using this on our next grilled party! Your chicken turned out so perfect!

  6. Jamie | The Kitchenarium says:

    Happy Birthday!! This chicken marinade is PERFECT! Packed full of wonderful flavor.

  7. Patty K says:

    Happy birthday, Rachel! I hope you enjoy your time with your parents :)

  8. Sues says:

    Happy birthday!!! I love your naked chicken grilling advice :)

  9. KalynsKitchen says:

    Happy birthday! Looks good, and thanks for the shout-out. I am in love with Greek flavors.

  10. Lauren says:

    Happy Birthday!! I think it is mandatory to eat cake today ;)
    Ugh one year I agreed to do some landscaping on my birthday and I am still annoyed about it. Maybe put it off til tomorrow?
    This marinade sounds great! Love all the ingredients :)