Name: Greek Boneless Chicken Thighs
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 500 g Boneless Skinless Chicken Thighs; 4 Garlic Cloves; 1 tablespoon Mustard; 1 tablespoon Oregano; 1 tablespoon Paprika; 1/2 teaspoon Salt; 1/4 Black Pepper; 1 Lemon Juice; 3 tablespoon Extra Virgin Olive Oil; Parsley

These Greek boneless chicken thighs are one of my favorite easy dinners. A quick marinade with lemon, garlic, and extra virgin olive oil turns boneless skinless chicken thighs into flavorful, tender bites. If you’re craving simple, bold Greek-style chicken, this one’s for you, the recipe includes a quick how-to video!

Recipe

This Greek chicken quickly became a favorite in my kitchen. The first time I made it, I just wanted something easy for dinner, and I had boneless skinless chicken thighs on hand.

It turned out so flavorful, I’ve been making it ever since. I usually serve it with a fresh tomato salad and crusty bread, but it’s also great tucked into a wrap with cucumber and a little yogurt sauce.

I like to prep the marinade earlier in the day so the chicken has time to soak up all the flavor.

It’s made with lemon juice, extra virgin olive oil, garlic, mustard, oregano, and paprika, ingredients I always seem to have around.

The lemon keeps it bright, the mustard adds a bit of tang, and the paprika gives it a warm color and taste.

I use boneless skinless chicken thighs because it cooks fast and stays juicy, which is why this is one of my go-to chicken thighs recipe.

If you love easy, flavorful Greek-style chicken, I think you’ll enjoy this as much as I do.

One of the things I really appreciate about this Greek boneless chicken thighs recipe is how flexible it is.

Even with just 30 minutes of marinating, the flavor comes through, but if I have time to let it sit overnight, it gets even better.

I usually cook the Greek marinated chicken thighs in a hot skillet, about four to five minutes per side, and they always get that golden crust that makes them look just as good as they taste.

If I’m cooking for more people, I bake them instead, and the results are still tender and full of flavor.

This is the kind of chicken Greek-style dish that fits right into a busy weeknight but also works when friends come over for dinner.

Jump to:

⭐Why You'll Love This Greek Chicken Thighs
🧾Greek Boneless Chicken Thighs Ingredients
👩🏻‍🍳How to Make Greek Boneless Chicken Thighs
📖Variations
🍽 What to Serve with Greek Chicken Thighs
💭Tips for Recipe Success
🐓More Chicken Recipes to Try!
🍛More Dinner Recipes!
📖 Recipe
💬 Comments

⭐Why You'll Love This Greek Chicken Thighs

Marinade in Minutes: It’s amazing how just a few simple ingredients like lemon, mustard, and oregano can create such a bold, flavorful marinade in under 5 minutes.
Always Juicy Chicken: Using boneless chicken thighs means you get tender, juicy results every time, even if you’re not watching the clock closely.
Cooks in 10 Minutes: With only 4 to 5 minutes per side, this recipe is perfect when you want something quick but still crave something home-cooked and satisfying.
Pairs with Anything: Whether I serve it with salad, rice, or wrap it in flatbread, this chicken works with whatever I have on hand.
Tastes Like Summer: The lemon, garlic, and herbs bring such a fresh, bright flavor, it’s like a little taste of the Mediterranean sunshine in every bite.

🧾Greek Boneless Chicken Thighs Ingredients

Here’s the breakdown of what’s in this Greek Chicken Thighs recipe:

Boneless Skinless Chicken Thighs: I use these because they stay tender and juicy, and they’re perfect for quick cooking in a pan or the oven.
Garlic Cloves: I always grate the garlic for this recipe; it blends smoothly into the marinade and gives the chicken a big boost of flavor without any harsh bites.
Mustard: I like using mustard because it adds a tangy sharpness that really balances the richness of the thighs.
Oregano: This dried herb brings that classic Greek flavor and a touch of earthiness I enjoy.
Paprika: It gives the chicken a warm, smoky undertone and helps with that nice golden color when it’s seared.
Salt and Black Pepper: I season the marinade well with salt and just a bit of pepper to round out the flavor without overpowering it.
Lemon Juice: Fresh lemon juice brightens everything up; it’s a key part of that classic Greek profile.
Extra Virgin Olive Oil: I like the richness that extra virgin olive oil brings, and it helps carry the flavors into the chicken.
Parsley: A handful of fresh chopped parsley over the top makes it look and taste fresh and complete.

See the recipe card below for a full list of ingredients and measurements.

👩🏻‍🍳How to Make Greek Boneless Chicken Thighs

These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.

1. Mix the Marinade: In a bowl, whisk together grated garlic, mustard, oregano, paprika, salt, black pepper, lemon juice, and extra virgin olive oil until smooth.

2. Add the Chicken: Place the chicken thighs in the bowl and turn them to coat thoroughly in the marinade. Cover and refrigerate for at least 30 minutes.

3. Cook in a Skillet: Heat a skillet over medium heat and add a small drizzle of oil. Cook the thighs for 4 to 5 minutes per side until golden and cooked through.

4. Garnish and Serve: Let the chicken rest for 5 minutes, then serve it hot with a sprinkle of chopped parsley and a few lemon wedges on the side.

📖Variations

Grilled Version: Grill the marinated chicken for a smoky flavor and beautiful charred edges.
Feta Finish: Add crumbled feta just before serving for a creamy, salty touch that complements the herbs.
Rice Bake Style: Bake the chicken over seasoned rice for a complete one-dish meal.
Lemon Slices on Top: Add thin lemon slices before baking for a fresh, citrusy twist that brightens the whole dish.

🍽 What to Serve with Greek Chicken Thighs

Greek Boneless Chicken Thighs go well with fresh and simple sides that bring balance to their rich flavor.

A tomato and cucumber salad with a bit of red onion and crumbled feta brings a crisp contrast and a burst of color to the plate.

Tzat z iki is a must for me, its creamy, cool texture pairs perfectly with the warm spices in the chicken.

Sometimes I add roasted potato wedges seasoned with extra virgin olive oil and oregano for a heartier option.

A few slices of warm pita or crusty ciabatta on the side help round everything out.

💭Tips for Recipe Success

Bring the Chicken to Room Temperature: I take it out of the fridge about 15 minutes before cooking so it cooks more evenly.

Pat the Chicken Dry before Marinating: I always blot the chicken with paper towels first; this helps the marinade stick better and gives a nicer sear.

Flip only once: Letting the chicken cook undisturbed on one side helps it brown properly before flipping it just once.

Use Tongs, not a Fork: I always grab tongs instead of a fork, poking the chicken can let the juices run out.

Store Leftovers Properly: I keep any leftover chicken in an airtight container in the fridge for up to 3 days. It’s great cold or gently reheated in a pan with a splash of water to keep it moist.