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–+ servings
Chicken in a cast iron skillet

Easy Greek Chicken Thigh Marinade

A simple Greek marinade of lemon juice, olive oil, and Greek seasoning that infuses chicken thighs with bright, savory Mediterranean flavor.
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Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Course: Main Course
Cuisine: Greek
Keyword: Chicken, Lemon, Marinade
Servings: 12
Calories: 465kcal

Ingredients

For the Marinade

  • 8½ lbs boneless, skinless chicken thighs
  • ½ cup Greek seasoning (See Notes)
  • 2 tsp sea salt
  • 2 tsp paprika
  • ½ cup olive oil
  • ½ cup lemon juice

For Instant Pot Cooking (See below for other options)

  • 2 tbsp olive oil
  • 1 cup chicken broth
Turn on Cook Mode

Instructions

Marinate the Chicken

  • Trim excess fat from the chicken thighs. Place the trimmed chicken thighs in a shallow dish. (Note: This step is optional.)
    8½ lbs boneless, skinless chicken thighs
  • Add the spices and olive oil to the chicken. Mix well until the chicken is evenly coated.
    ½ cup Greek seasoning, 2 tsp sea salt, 2 tsp paprika, ½ cup olive oil
  • Add the lemon juice and mix again.
    ½ cup lemon juice
  • Cover and marinate in the fridge for up to 24 hours.

Choose Your Preferred Cooking Method (See Notes)

  • Griddle/Cast Iron: Preheat on medium-high heat. Drizzle a small amount of olive oil on the hot surface. Add chicken thighs and cook ~5 minutes per side (or until internal temperature reaches 165℉).
  • Grill: Cook chicken thighs over medium-high heat for ~5 minutes per side (or until internal temperature reaches 165℉).
  • Oven Roasted: Preheat oven to 400℉. Arrange chicken thighs in a single layer on a rimmed baking sheet. Bake uncovered for ~30 minutes (or until the internal temperature reaches 165℉).
  • Instant Pot: Set Instant Pot to Saute and add the olive oil to the pot. Once the oil is hot, saute the chicken thighs for 1-2 minutes per side.
    Remove the chicken thighs and set aside. Add the chicken broth to the Instant Pot and scrape any brown bits from the bottom of the pan.
    Turn off the Instant Pot and place the trivet in the bottom. Place the chicken thighs on top of the trivet, close the Instant Pot, set to pressure cook on High for 8 minutes.
    Once the cooking time is up, let the Instant Pot do a natural release for 5 minutes. Quick release the remaining pressure.
    2 tbsp olive oil, 1 cup chicken broth

Notes

Note 1 - Greek Seasoning: My favorite Greek seasoning is Greek Freak from Spiceology. I buy it at Costco, but you can also find it on Amazon, Walmart, and Target. If you use a different brand, check the saltiness before adding more salt. You can also make a homemade Greek seasoning (here's my recipe).
Note 2 - Cooking Method: This is all personal preference. The grill/griddle/cast iron options will give the chicken more of a char. The oven option will stil brown up nicely. The Instant Pot version will be super tender and juicy. We prefer to cook most of our meat on a Blackstone griddle. 

Nutrition

Serving: 1serving | Calories: 465kcal | Carbohydrates: 1g | Protein: 62g | Fat: 22g
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