Greek Marinated Chicken

This recipe is just perfect for any night you want to have a filling and refreshing meal on your table.



They didn’t tell you clean eating could taste THIS good !

This marinade?  It has been a total game changer.  It is so light and fresh, the lemon adds the perfect hint of freshness, that compliment the whole dish.  Marinating it with the yogurt and the lemon, helps to tenderize the chicken as well, making it extra tender when ready!  What else can you ask for, right?

My secret for busy evenings and planning ahead: During the weekend, prepare and marinade the chicken, let the chicken marinate ahead of time in the refrigerator, and it’s dinner perfection when the week gets busy.

We love it gyro-style or plated with saffron rice, tabouli, and tzatziki - my favorite combo!

Grab the full recipe for this chicken below, but you can also find it, and all of my family’s favorite meals in my cookbook!

Recipe Card

Servings: 4 |

Time: 30 minutes

  • 1 ½ lbs boneless chicken breasts, cut in 1" cubes

    2 tbsp olive oil

    1 tbsp white wine vinegar

    3 cloves minced garlic

    3 tbsp greek marinade seasoning

    juice of 1 lemon

    ½ tsp salt

    ½ tsp black pepper

    ½ cup plain greek yogurt

    1. In a large mixing bowl, mix all the ingredients and mix very well until all chicken is evenly coated. Cover with plastic wrap, and marinate for at least 2 hours in the refrigerator.

    2. When ready to cook, heat a skillet with 1 tbsp neutral oil, over medium-high heat.

    3. Add the chicken cubes on a single layer, and cook them until well browned. Usually 2-3 minutes per side.

    4. Serve immediately over a bed of saffron rice (page 53), and a side of tzatziki sauce, and pita bread.

    • This is a great recipe to prep it ahead of time and have it ready for a busy night.

    • I like to let the chicken marinade at least 2 hours, but ideally, overnight.

    • You can stack them up as kabobs and grill them, bake them, or cook them on the stovetop. I usually cook them individually, just the chicken cubes in the pan. In my opinion, this method is a bit faster, but this is totally up to your preference.