Mediterranean-style marinated chicken with lemon zest, oregano, thyme, rosemary, garlic and Dijon
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5 from 3 votes

Mediterranean-Style Marinated Chicken Recipe

This juicy, flavorful, super easy Mediterranean-Style Marinated Chicken is a go-to in our family. Serve it in sandwiches, in a salad or over couscous.
Prep Time10 mins
Cook Time10 mins
Plus Marinating 30m to4 hrs
Total Time50 mins
Course: Main Course, make ahead
Cuisine: Mediterranean
Servings (change as needed): 4
Author: Cheryl

Ingredients

  • 2 lb skinless, boneless chicken (breasts or thighs)
  • 1/2 tsp salt, or to taste

Marinade

  • 1/4 cup olive oil (mayonnaise can be used instead)
  • zest of 1 lemon
  • 1/2 tsp dried thyme (or 1/2 tbsp fresh)
  • 1/2 tsp dried rosemary (or 1/2 tbsp fresh)
  • 1/2 tsp dried oregano (or 1/2 tbsp fresh)
  • 2 cloves garlic, minced
  • 1 tsp Dijon mustard
  • 1/4 tsp ground pepper

Instructions

  • MARINATE CHICKEN: Place all marinade ingredients in a plastic ziploc bag or other container. Mix well to combine. Add chicken pieces. Marinate the chicken in the fridge for several hours or overnight. If you're short on time, marinate it for 30 minutes on the counter.
  • GRILL OR BROIL CHICKEN: Sprinkle chicken with salt. TO GRILL: Heat grill to medium high. Place chicken on grill. Grill 4-7 minutes per side, depending on thickness of the chicken. TO BROIL: Place chicken on pan lined with foil. Broil 6 inches from the broiler at the top of the oven for about 4-6 minutes per side until chicken is cooked through. An instant thermometer should read 160F. Cover loosely and let rest for 7-10 minutes before serving.
  • SERVE: Serve with lemon couscous or rice if desired. I pour the juices, accumulated on the plate while chicken is resting, over the couscous for added flavor. Or cut up the chicken and serve in a pita as a sandwich with your favorite toppings.

Notes

Make Ahead: Make chicken up to 2 days ahead. Bring to room temperature, serve cold or warm for a minute or two in the microwave.  Alternatively, marinate the chicken a day ahead and grill just before serving.