Grilled Greek Chicken

Grilled Greek chicken is a flavorful, juicy dish infused with Mediterranean herbs, garlic, lemon, and olive oil. Marinated to perfection and grilled until golden and slightly charred, this simple yet vibrant recipe brings a taste of Greece to your backyard. Serve it with fresh veggies, pita, or a classic Greek salad for a complete meal.

Why You’ll Love This Recipe

• Bursting with bright, fresh Mediterranean flavor
• Juicy, tender chicken thanks to the lemon and yogurt-based marinade
• Perfect for grilling season or meal prep
• Pairs well with salads, grains, or wraps
• Naturally gluten-free and high in protein

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken thighs or breasts
• Greek yogurt (optional for tenderness)
• Olive oil
• Fresh lemon juice and zest
• Garlic (minced)
• Dried oregano
• Salt and black pepper
• Optional: paprika, onion powder, fresh parsley or dill for garnish

directions

1. In a bowl, whisk together olive oil, lemon juice and zest, garlic, oregano, salt, pepper, and yogurt (if using).
2. Add chicken to a large resealable bag or dish and pour marinade over it. Toss to coat.
3. Cover and refrigerate for at least 1 hour (or up to 12 hours for deeper flavor).
4. Preheat grill to medium-high heat.
5. Remove chicken from marinade and let excess drip off.
6. Grill chicken for 5–7 minutes per side, depending on thickness, until internal temperature reaches 165°F.
7. Remove from grill and let rest for 5 minutes.
8. Slice and serve with your favorite sides.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Marinating time: 1–12 hours
Cook time: 12–15 minutes
Total time: 1 hour 25 minutes (including marination)

Variations

• Spicy: Add crushed red pepper flakes or cayenne to the marinade
• Herb-forward: Add chopped fresh rosemary, thyme, or mint
• Dairy-free: Skip the yogurt and use more olive oil and lemon juice
• Wrap it up: Serve in pita bread with tzatziki, tomatoes, and cucumber
• Greek bowl: Pair with quinoa, hummus, olives, and a cucumber salad

storage/reheating

Store leftover grilled chicken in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently in a skillet or oven at 300°F until heated through.
Great served cold in salads or wraps, too. For freezing, store cooked chicken in freezer bags for up to 3 months.

FAQs

What cut of chicken is best for this recipe?

Boneless, skinless chicken thighs are juicier and more forgiving, but breasts work well too—just don’t overcook them.

Can I bake instead of grill?

Yes, bake at 400°F for 20–25 minutes or until the internal temperature hits 165°F.

Is Greek yogurt necessary?

No, but it helps tenderize the chicken and adds a creamy tang. You can skip it for a lighter marinade.

How long should I marinate the chicken?

At least 1 hour, but up to 12 hours for best flavor. Avoid going much longer to prevent a mushy texture.

Can I use bottled lemon juice?

Fresh lemon juice is best for flavor, but bottled can work in a pinch.

How do I get those nice grill marks?

Make sure the grill is hot and don’t move the chicken too soon. Let it sear before flipping.

What’s a good sauce to serve with it?

Tzatziki is a classic. You can also use hummus, garlic sauce, or a drizzle of lemon tahini dressing.

Can I cook this on a grill pan?

Yes, just preheat the pan well and cook over medium-high heat.

Is this recipe good for meal prep?

Definitely. Grilled Greek chicken keeps well and can be used in wraps, salads, or bowls throughout the week.

What sides pair well with it?

Greek salad, orzo, couscous, grilled vegetables, roasted potatoes, or pita bread all make great pairings.

Conclusion

Grilled Greek chicken is a simple yet flavor-packed recipe that delivers juicy, herb-marinated chicken with minimal effort. Whether you serve it fresh off the grill or prep it ahead for easy meals, it’s a versatile dish that brings Mediterranean flair to your table any day of the week.

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