This juicy, flavourful, super easy Mediterranean-Style Marinated Chicken is a go-to in our family. Serve it in sandwiches, in a salad or over couscous. Lots of possibilities with this recipe.
I’ve been using variations of this chicken forever. The flavours are very similar to those you’ll find in a Greek or Middle Eastern restaurant. Those of you who live in Toronto, think Me Va Me or Mezes. If you choose to marinate for a longer time to deepen flavours, stick to the lemon zest. If you’re marinating for 30 minutes, feel free to substitute a couple of tablespoons of lemon juice.
The trick to this recipe is to keep the chicken juicy by not overcooking it. Use thighs or breasts (I find thighs juicier and more flavourful – just personal preference). I prefer to grill the chicken – even in winter – but the broiler is a good alternative. Great hot or cold. And great flavours. Serve with lemon wedges if you like.
- cut the raw chicken into bite size pieces and thread onto skewers;
- after cooking and resting the chicken (or even chilling), cut into smaller pieces to be used in a pita sandwich or in a salad;
- use the marinade for bone-in chicken pieces and grill – or bake at 400F for 35-45 minutes or until chicken registers 160F with an instant read thermometer.
- I often use 1/4 cup light mayonnaise instead of the olive oil, and skip the marinating altogether. Delish!