Honey Dijon Greek Chicken Marinade

Honey Dijon Greek Chicken recipe – our favorite chicken marinade! Chicken marinated in olive oil, lemon juice, dijon mustard, honey, onion, oregano, paprika, fresh garlic, and cayenne pepper. A little spicy, a little smoky, and a whole lotta delicious! This chicken goes great in chicken gyro, and on top of salads.

Originally posted March 17, 2010

plate of grilled chicken with ingredients behind it

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Greek Marinade for Grilled Chicken

This Greek Chicken Marinade recipe is a new favorite at our house. Chicken marinated in olive oil, lemon juice, dijon mustard, honey, onion, oregano, paprika, fresh garlic, and cayenne pepper. The chicken is tender and juicy and packed full of great Greek flavor! I like to double the recipe and use the chicken for easy meal-prep during the week!

grilled chicken in a cast iron grill pan

How to Make Honey Dijon Greek Chicken Marinade

This Greek marinated chicken is effortless to make with only a few simple ingredients. In a medium bowl, whisk together extra virgin olive oil, fresh lemon juice, dijon mustard, honey, minced onion, dried oregano, paprika, minced garlic, and cayenne pepper. Season with salt and black pepper to taste. Place the chicken in a freezer bag. Pour marinade ingredients over the chicken. Seal the bag and let the chicken marinate in the fridge for a few hours up to overnight.

When ready to cook the chicken, prepare the grill. Remove the chicken from the marinade and cook until a meat thermometer reads 165ºF.

Helpful Tips & Frequently Asked Questions

  • You can use this marinade on any cut of chicken you prefer – chicken tenders, chicken breasts, chicken thighs, or chicken legs.
    • Can use boneless or bone-in chicken. Adjust the cooking time to ensure an internal temperature of 165ºF.
    • Use an instant-read meat thermometer to check the temperature.
  • We like to let the chicken marinate overnight to achieve maximum flavor. If you don’t have that much time, let the chicken marinate as long as possible.
  • My #1 tip when grilling chicken is to pound the chicken breast to an even thickness. We put the chicken in a ziplock bag and use a flat meat mallet or rolling pin to carefully pound out the hump. This ensures that the chicken cooks evenly and you don’t have juicy chicken and half-dry chicken.
  • No grill? No problem! You can cook the chicken inside. Pan-sear the chicken breasts in a skillet or grill pan on the stovetop for 3 to 4 minutes per side over medium-high heat. Place the chicken on a rimmed baking sheet or baking dish. Bake at 400ºF in the oven for 10 minutes, or until it reaches an internal temperature of 165ºF.
  • Variations/Additions:
    • Add lemon zest to the marinade ingredients for extra lemon flavor.
    • Can substitute garlic powder for fresh garlic.
      • ¼ teaspoon garlic powder = 1 clove fresh garlic
    • Fresh herbs
      • Rosemary
      • thyme
      • fresh parsley
  • Store leftovers in an airtight container in the fridge.
plate of grilled chicken

What to Serve with Grilled Chicken

This chicken is super delicious. We serve this with Greek Marinated Tomatoes and pasta salad. Leftovers are delicious on a Greek Salad, tossed in pasta, or in gyros with tzatziki sauce. I love to make Greek Chicken Salad for sandwiches. YUM! Add this easy chicken marinade to your menu. It is sure to be a hit with the whole family!

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plate of grilled chicken with ingredients behind it

Honey Dijon Greek Chicken Marinade

Yield: 4 people
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Honey Dijon Greek Chicken recipe – our favorite chicken marinade! Chicken marinated in olive oil, lemon juice, dijon mustard, honey, onion, oregano, paprika, fresh garlic, and cayenne pepper. A little spicy, a little smoky, and a whole lotta delicious! This chicken goes great in chicken gyro, and on top of salads.

Ingredients:

  • 4 boneless skinless chicken breast halves
  • ½ cup olive oil
  • ½ cup lemon juice
  • ¼ cup dijon mustard
  • ¼ cup honey
  • 3 Tbsp dried minced onion
  • 2 Tbsp oregano
  • 2 tsp paprika
  • 6 garlic cloves minced
  • ¼ tsp cayenne pepper
  • salt & pepper, to taste

Instructions:

  • Pound the chicken breast to an even thickness and place in a gallon freezer bag or shallow pan.
  • In a medium bowl, whisk together olive oil, lemon juice, dijon mustard, honey, onion, oregano, paprika, garlic, cayenne pepper, salt, and black pepper.
  • Pour marinade over the chicken and refrigerate a few hours to overnight.
  • When ready to cook the chicken, prepare the grill. Remove the chicken from the marinade and cook until a meat thermometer reads 165ºF.

Notes:

  • You can use this marinade on any cut of chicken you prefer – chicken tenders, chicken breasts, chicken thighs, or chicken legs.
    • Can use boneless or bone-in chicken. Adjust the cooking time to ensure an internal temperature of 165ºF.
    • Use an instant-read meat thermometer to check the temperature.
  • We like to let the chicken marinate overnight to achieve maximum flavor. If you don’t have that much time, let the chicken marinate as long as possible.
  • No grill? No problem! You can cook the chicken inside. Pan-sear the chicken breasts in a skillet or grill pan on the stovetop for 3 to 4 minutes per side over medium-high heat. Place the chicken on a rimmed baking sheet or baking dish. Bake at 400ºF in the oven for 10 minutes, or until it reaches an internal temperature of 165ºF.
  • Store leftovers in an airtight container in the fridge.

Steph

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Comments

  1. Seriously, is there anything better than grilled chicken? It's the perfect food! I like your Greek influences.

    This would make a great sandwich too with some feta cheese and red onion. Have any leftovers you can send me? 😉

  2. I like Greek, I like chicken, I like grapeseed oil, I like grilling. I thinking there may be a message in here somewhere. Great looking meal and yesterdays cookies look to die for.

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