Name: Marinated Mediterranean Chicken Bread Recipe (3 Ways) Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: ¼ cup extra-virgin olive oil; 3 tablespoons full-fat Greek yogurt; 8 garlic cloves, minced; ¼ cup fresh lemon juice (from about 2 lemons); 2 tablespoons dried oregano; 2 teaspoons dried marjoram; 1 teaspoon dried dill; 1 teaspoon dried thyme; 1 teaspoon sea salt; 1 teaspoon black pepper; 1 teaspoon onion powder; 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes (for skewering) or pounded thin (for grilling or stovetop); 1 tablespoon olive oil (for stovetop cooking); 1 tablespoon unsalted butter (for stovetop cooking); Wooden skewers (optional, for grilling)

Introduction

This Marinated Mediterranean Chicken is bursting with fresh herbs, garlic, and tangy lemon flavors. Perfect for grilling, stovetop cooking, or air frying, this versatile recipe offers three delicious ways to enjoy tender, juicy chicken. It pairs wonderfully with warm bread or a crisp salad for a satisfying meal.

The dish is arranged on a white scalloped plate with a base layer of creamy beige hummus spread in the center. On top, there are two layers of grilled chicken cubes, golden brown with dark grill marks, scattered mostly in the middle and right side. Around the chicken, there is a fresh mixed salad layer with dark green and purple leafy greens, sliced red cherry tomatoes, and cucumber pieces filling the edges of the plate. A small white bowl of creamy white sauce with flecks of herbs sits in the middle on top of the chicken. A bright yellow lemon wedge is placed near the bottom right of the plate. The plate is set on a white marbled textured surface with a clear glass of sparkling water and a lemon slice in the top right. Extra pita bread, golden with light brown spots, is partially visible near the bottom right edge. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¼ cup extra-virgin olive oil

3 tablespoons full-fat Greek yogurt

8 garlic cloves, minced

¼ cup fresh lemon juice (about 2 lemons)

2 tablespoons dried oregano

2 teaspoons dried marjoram

1 teaspoon dried dill

1 teaspoon dried thyme

1 teaspoon sea salt

1 teaspoon black pepper

1 teaspoon onion powder

2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes (if skewering) or pounded thin for grilling/stovetop

Instructions

Make the marinade: In a large mixing bowl, combine olive oil, Greek yogurt, minced garlic, lemon juice, oregano, marjoram, dill, thyme, sea salt, black pepper, and onion powder. Stir well to blend all ingredients.

Marinate the chicken: Add the chicken pieces to the marinade and toss until evenly coated. Cover the bowl and refrigerate for at least 30 minutes. For best flavor, marinate overnight.

Prepare skewers (if using): Soak wooden skewers in water for about 30 minutes to prevent burning during cooking.

Choose your cooking method:

Grill: Preheat grill or grill pan to medium-high heat. Thread chicken cubes onto skewers and grill 4-5 minutes per side until cooked through and nicely charred.
Stovetop: Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat. Sear chicken pieces for 4-5 minutes per side until golden and cooked through.
Air fryer: Preheat air fryer to 385°F. Cook chicken for 20 minutes, flipping halfway through. Let rest for 5 minutes before serving.

Tips & Variations

For extra tenderness, marinate the chicken overnight instead of 30 minutes.

Swap dried herbs with fresh ones for a brighter, more vibrant flavor.

Try serving with warm pita bread or crusty Mediterranean-style bread for a complete meal.

Add a sprinkle of smoked paprika or cayenne for a bit of heat.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well and tend to stay extra juicy. Adjust cooking time slightly as thighs may take a bit longer.

Do I have to use yogurt in the marinade?

The yogurt adds tenderness and creaminess, but you can omit it if you prefer. Just increase the olive oil slightly for moisture and marinate longer for best results.