Mediterranean Chicken Marinade (Flavorful + Succulent)

Mediterranean Chicken Marinade sliced chicken on cutting board with parsley garnish.

Mediterranean Chicken Marinade (Flavorful + Succulent)

Mediterranean Chicken Marinade is the secret to flavorful, juicy chicken! It comes together in a matter of minutes with simple ingredients and results in versatile, succulent chicken that can be pan cooked, baked, or grilled!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 20

Marinating Time: 4

Total Time 4 25

Servings to 6 servings

Calories 200kcal

Author Samantha Skaggs

Equipment

3-quart Baking Dish

Ingredients

2 pounds boneless skinless chicken breast
¼ cup extra-virgin olive oil
1 ½ tablespoons red wine vinegar
1 ½ tablespoon lemon juice
½ teaspoon Dijon mustard
2 teaspoons sea salt
2 teaspoons dried oregano
2 teaspoons garlic powder
Freshly ground black pepper

Instructions

Place chicken in a gallon-sized zip-top plastic bag.
In a glass measuring cup, whisk together the olive oil, red wine vinegar, lemon juice, Dijon, salt, oregano, garlic powder, and pepper until well combined.
Pour the marinade over the chicken in the bag, squeeze out the air, and tightly seal the bag. Turn and squeeze the bag so until the marinade is evenly distributed and all of the chicken pieces are immersed. Place the bag in a baking dish (in case of leaks) in the refrigerator for at least 4 hours and up to 24 hours (turn the bag a time or two during marinating, if possible).
Arrange the chicken in a baking dish or on a lined baking sheet, discarding the marinade. Preheat the oven to 400°F. Bake until a thermometer inserted in the thickest portion of chicken measures 165°F, which will typically take from 20 to 25 minutes depending on the size/cut of the chicken. (Alternatively, you can grill the chicken until cooked through.) Tent the chicken with foil and allow it to rest for 5 to 10 minutes before slicing against the grain and serving.

Video

Notes

This Mediterranean Chicken Marinade also works great with boneless skinless chicken thighs, but cooking times will need to be adjusted.
SERVING SUGGESTION: Make a Mediterranean chicken bowl by laying sliced marinated chicken over a salad of arugula or chopped romaine with grape tomatoes, diced cucumber, cubed avocado, Kalamata olives, and thinly sliced red onion. Optionally garnish with tzatziki, hummus, quinoa or brown rice, and crumbled feta cheese.

Nutrition