Description
This Greek Marinated Chicken features tender chicken breasts infused with a vibrant marinade of olive oil, Greek yogurt, lemon, garlic, and aromatic herbs. Marinated for at least 30 minutes to enhance flavor and baked to juicy perfection, it makes for a healthy and delicious Mediterranean-inspired main dish perfect for any meal.
Ingredients
Scale
Marinade
- ¼ cup olive oil
- ½ cup plain Greek yogurt
- Zest of 1 lemon
- Juice of 3 lemons
- 5 cloves garlic, minced or pressed
- 2 tablespoons dried oregano
- 1 teaspoon ground coriander
- 1 teaspoon onion powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
Main
- 2 lbs. chicken breast
Instructions
- Prepare the marinade: In a large mixing bowl, whisk together olive oil, Greek yogurt, lemon zest, lemon juice, garlic, oregano, coriander, onion powder, salt, and black pepper until fully combined and smooth.
- Marinate the chicken: Add the chicken breasts to the bowl and coat them evenly with the marinade. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes, or up to 24 hours to allow the flavors to penetrate the meat.
- Bring chicken to room temperature: Approximately 30 minutes before cooking, remove the chicken from the refrigerator and let it sit at room temperature to ensure even cooking.
- Preheat and prepare for cooking: Preheat your oven to 400°F (204°C). Lightly oil a grill pan and heat it over medium-high heat on the stovetop until hot.
- Sear and bake the chicken: Place the chicken breasts on the hot grill pan and sear on one side for 5 minutes without moving them to develop a nice browned crust. Flip the chicken breasts, then transfer the grill pan to the preheated oven. Bake for 15 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
- Rest before serving: Remove the chicken from the oven and let it rest for 5 minutes to allow the juices to redistribute, ensuring juicy and tender meat before serving.
Notes
- Marinating for longer than 30 minutes intensifies flavor, but avoid exceeding 24 hours to prevent the yogurt’s acidity from breaking down the chicken excessively.
- If you don’t have a grill pan, you may use a regular oven-safe skillet.
- Use a meat thermometer to ensure the chicken is cooked through without drying it out.
- This dish pairs well with a Greek salad, roasted vegetables, or rice pilaf.
- Leftovers can be refrigerated for up to 3 days and are great for salads or wraps.
