Greek Chicken

Greek Chicken Breast on a plate with a salad of fresh greens, tomatoes, and red onions.
Serves 4


  • 1 lb chicken thighs, skin and visible fat removed, or boneless skinless chicken breasts, brined.
  • 1 red onion, sliced.
For The Marinade:
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 2 tbsp lemon juice
  • 3 cloves garlic, minced
  • ½ tsp honey
  • 1 tsp oregano
  • ¼ tsp paprika
  • Salt and pepper, to taste


If using chicken breast, first brine the chicken. Make the brine by combining 2 cups water with 1 tbsp salt and 2 tbsp sugar in a medium bowl. Stir well until the salt and sugar are completely dissolved. Add the chicken to the bowl with the brine and place in the refrigerator. Allow to sit in the fridge for 45 minutes, then remove the chicken from the brine and rinse well.

Preheat oven to 425° F. While the oven is heating, make the marinade. In a small bowl, mix together the olive oil, red wine vinegar, lemon juice, garlic, honey, oregano, and paprika. Add salt and pepper, to taste. Move the marinade to a shallow pan or ziplock bag and add the chicken, completely coating it in the marinade.

Pack the chicken, onions, and any excess marinade in a small ovenproof dish. Bake until the chicken reaches an internal temperature of 165° F, about 15–21 minutes. If you don’t have a meat thermometer, check to see that the chicken juices run clear when you slice into it. Serve on its own or added to a salad or soup.

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