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This Oven Baked Greek Chicken Thighs Recipe is a super fast and easy weeknight dinner idea. A quick and flavorful marinade with Greek yogurt, lemon, garlic and herbs helps make this chicken super tender and full of flavor!
If you are looking for a quick dinner recipe, boneless, skinless chicken thighs are going to help you out. They cook so quickly, and have so much more flavor than chicken breasts! Plus they don’t dry out as easily. These Greek Chicken thighs have so much flavor packed into them, you wouldn’t believe that they only have to marinate for 15 minutes!
How to cook chicken thighs in the oven
One reason I love using boneless, skinless chicken thighs is that they cook so quickly in the oven. Depending on the size, they are usually done in 20-25 minutes. I like to use a baking sheet lined with foil for easy clean up. Roast them at 425 degrees F so they can get a little bit browned and crispy. They should have an internal temperature of 165 degrees Fahrenheit when done. 
The Best Greek Chicken Marinade
I love using yogurt to marinate meat – here with lemon, garlic and herbs it takes on bright greek flavors. Using yogurt helps to make the meat tender – the lactic acid and calcium in the yogurt helps break down the proteins and collagen. It also helps with browning and carmelization.
What to serve with Greek chicken thighs
Try my Turmeric Rice as a side dish for this Greek chicken, or my easy Homemade Pita Bread! and a simple salad. I also like to serve it with a Cous Cous Salad – I’ll be sharing the recipe for that later this week!
If you like this recipe, you will also love my Easy Chicken Shawarma!
Oven Baked Greek Chicken Thighs
Ingredients
- 1.5 pounds boneless skinless chicken thighs
For The Marinade:
- ½ cup plain Greek yogurt full fat preferred
- ¼ cup olive oil
- zest of one lemon
- ⅓ cup lemon juice
- 4-5 cloves garlic pressed or minced
- 2 tablespoons dried italian seasoning I used my homemade blend, make sure yours has no added salt
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Whisk together ingredients for marinade. Toss chicken in marinade to fully coat. Allow to sit for at least 15 minutes, or keep in the refrigerator for longer, up to overnight.
- When ready to cook, preheat oven to 425°F.
- Line a baking sheet with foil for easy cleanup. Arrange chicken on baking sheet in a single layer.
- Bake for 20-25 minutes, or until cooked through.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Has anyone tried this with pork tenderloin for souvlaki?
Making this again! It’s so delicious and and we talk about the turmeric rice that I added with it last time! Absolutely amazing. After baking and removing chicken last time, I had extra sauce (marinade) that I could have eaten with a straw, I was thinking of making extra extra marinade warming in a sauce pan and adding gnocchi, thoughts?
I’m so glad you love it! Let us know if you try it with the gnocchi!
Tasty 15 minute marinade… yeah, right. OMG!!! It was fantastic and so SO easy!! Going out to get more chicken thighs so I can make them today. Thank you for this ☺️
My brother-in-law made this recipe for dinner and it blew everyone away. So flavorful and so tender!
I’m so happy to hear that!
This recipe lives up to its name!!!! Its seriously mouth watering 😋 i subbed the greek yogurt for sour cream because thats all i had on hand.
So happy you loved it!
Could you.use thw marinated to.cook the chicken in for.like a sauce
Hi, you can but I think the consistency of the sauce gets weird after cooking.
Yes i did this too
My husband and I LOVE this recipe! I tried not to over do it since I’m doing keto. But my husband had seconds. I also wrapped this, zip locked some and placed in our freezer. The only thing I wasn’t sure of is the serving portion. I wasn’t sure if 1 serving was 1 thigh or 2. So I had 1 for my first meal and another one with my meal the next day. Lol! Clear up portion for me please, because this is a keeper!!! Thanks so much!
I’m so glad you loved it! The serving size is just 1/4 of the recipe. So it depends on how big your chicken thighs are. If you used 4 chicken thighs it would be 1 thigh, if you used 6 chicken thighs, it would be 1 and a half thighs. Generally I find that there are 4-5 thighs per pound. The other way to figure it out is to weigh all the cooked thighs after cooking (because they will weigh less than when raw), and then divide by 4. So if you have a total of 12 ounces of cooked chicken, one serving would be 3 ounces.
Really tasty and so easy to make. I also made the turmeric rice to go along with the chicken and it was fantastic. I added some sliced almonds to the rice for some texture. Saving this as a go to recipe!
So happy to hear that!
This was soooo good. I did cut the salt in half because of my diet restrictions and it was still super tasty. Thank you for sharing this recipe. I will definitely make it again.
We absolutely loved this recipe! I got the chicken in the marinade when my husband decided he wanted pizza instead (football night), so the thighs marinated overnight. They were soooo good! He doesn’t normally comment a lot on meals, but he really enjoyed this. The thighs were SO juicy, tender, and flavorful. I baked them for 25 min, then put them under the broiler for a couple more to give them a little more color. Will definitely be making these again, and again!
Loved this! Definitely a keeper 🙂
This chicken is STELLAR! It was righteous the next day as well! I followed the recipe as written and I positively love it! Thank you so very much for sharing this!
I made this tonight for my family for the first time. I was looking for something unique. It was. It was delicious, unique, juicy and I will absolutely make it again!!!
Thank you!
I’m happy to hear that!
Could I put the chicken and marinade all in a casserole dish and cook it all together?
Hi, I think that would be fine but the texture of the chicken might be different.
This is a really easy and great-tasting recipe! I used non-fat greek yogurt, but after reading some of the other reviews, I decided to broil my chicken thighs. Broiled them on high for 6 minutes on each side. Turned out great!
So glad you love it!
This was so amazing!!! I used chicken tenders instead of thighs. I also sprinkled feta all over the last 10 minutes. I surged with roasted baby potatoes. I had leftovers so I used it to make a salad with cucumbers, roasted corn, avocado, shredded carrots and a light Greek dressing. The boys loved it!!!
That sounds wonderful, I’m so glad to hear it was a hit!
So flavorful! We used chicken breasts instead of thighs because that’s what we had on hand. I was surprised at how strong the flavor was! One of my new favorite marinades.
I’m so happy to hear that!
On repeat in our house. Love this!
I’m so glad you love it!
This was easy and delicious. My husband and I enjoyed it very much.
Recipe calls for full fat yogurt & that should be followed. One review said 0% yogurt works as well- not for me. My chicken thighs were swimming in water.
I agree about the 0% Greek Yogurt – it didn’t caramelize to a nice brown like the pictures. It’s still good and flavorful but next time I’ll use regular Greek Yogurt and see if I can get that nice browning.
This was so good. I made six thighs and I could have easy eaten them all. Had some left over and had them on a salad the next day. I didn’t have a lemon so no zest can’t wait to try it with the zest. Thank you for such and easy quick dinner recipe.