This delicious Greek chicken is marinated in olive oil, lemon juice, garlic, and herbs, and then grilled to perfection.
It's wonderful on its own, and it also makes a welcome addition to many types of salads. The leftovers are great too!
One of my favorite restaurants is a Greek restaurant in San Francisco called Kokkari Estiatorio. Having eaten there frequently for over a decade, I learned to love the classic Greek flavor combination of olive oil, lemon juice, garlic, and herbs.
This Greek chicken fully utilizes those wonderful flavors. Cooked on the grill, it's easy to make, juicy, and flavorful.
Jump to:
Ingredients
Here's an overview of the ingredients needed to make this recipe. The exact measurements are listed in the recipe card below.
- Olive oil: A staple in Greek cuisine, this delicious oil adds so much flavor. Make sure to use high-quality oil.
- Lemon juice: It's best to use freshly squeezed lemon juice.
- Garlic: If possible, use freshly minced garlic cloves rather than jarred minced garlic. I tried both options, and fresh garlic is better.
- Dried herbs: I use dried thyme and dried oregano.
- Lemon: Lightly grilled, it makes a great addition to the chicken. If you want a milder flavor, you can use a Meyer lemon.
- Olive oil spray: For the lemon slices. You could also simply brush them with a little olive oil.
- Chicken: I use boneless skinless chicken breasts in this recipe.
- Salt and pepper: I use Diamond Crystal kosher salt and freshly ground black pepper.
- Parsley: Used for garnish.
Variations
A good way to vary this recipe is to make it with boneless skinless chicken thighs. They're actually juicier and tastier than chicken breast.
They'll cook faster since they're not as thick as a chicken breast, so keep an eye on them. When I use them, they typically only need 4 minutes per side on the grill over medium heat.
As always, the best way to ensure they're done is by using a thermometer. Aim for an internal temperature of 165°F.
Instructions
Scroll down to the recipe card for detailed instructions. Here's an overview of the steps for making this recipe:
Your first step is to prepare the marinade by mixing together olive oil, lemon juice, minced garlic, thyme, and oregano. Once the marinade is ready, transfer it to a resealable bag.
Cut a few shallow slits across the top of the chicken pieces. This will help the marinade better penetrate.
Place the chicken in the bag, seal the bag, and marinate the chicken at room temperature for 20 minutes.
Meanwhile, spray the lemon slices on both sides with olive oil and set them aside.
Remove the chicken from the marinade and season it with salt and pepper.
Grill the chicken until cooked through (its internal temperature in the thickest part should reach 165°F), about 7 minutes per side on medium heat for 8-ounce chicken breasts. To grill the lemon slices, add them midway through.
Let the chicken rest for 5-10 minutes before slicing and serving it with the grilled lemon slices.
Expert Tip
It's important to let the chicken rest for a minimum of 5 minutes before slicing it. This helps ensure the juices will settle and redistribute and helps keep the chicken nice and juicy.
As you can see in the photo below, after a proper rest time, almost no juices escape the chicken when I slice it.
Recipe FAQs
Yes. You can bake the chicken on a rimmed baking sheet in a 400°F oven for about 30 minutes, or until cooked through.
I don't recommend that. Marinating achieves two goals: it helps flavor the chicken and make it juicier, and it also helps it come closer to room temperature, ensuring even cooking.
If the chicken is very cold, the outside might get burned before the inside is fully cooked.
I prefer to grill it gently because I use herbs in the marinade, and those can burn when cooked over high or even medium-high heat.
Serving Suggestions
Greek chicken is wonderfully versatile and pairs well with many different side dishes. If you have enough space on your grill, you can serve it with a grilled vegetable such as grilled zucchini or grilled eggplant.
To make a separate side dish, I often opt for sauteed spinach, steamed broccoli, or sauteed mushrooms.
This chicken is also excellent in a salad. I like to slice it and serve it on top of arugula salad or add it to this Cobb salad.
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to four days.
Reheat them very gently in the microwave so as not to dry out the chicken. Or better yet, serve them cold as a salad topping or with fresh-cut veggies and pickles.
More Chicken Recipes
Foodie Newsletter
I send out a weekly newsletter with a recipe and tips. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
Recipe Card
Grilled Greek Chicken
Ingredients
- ¼ cup olive oil
- 1 tablespoon lemon juice - freshly squeezed
- 1 tablespoon fresh garlic - minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 lemon - sliced and seeded
- Olive oil spray
- 1 pound boneless skinless chicken breasts
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt
- ½ teaspoon black pepper
- 2 tablespoons parsley - chopped, for garnish
Instructions
- Prepare the marinade: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, thyme, and oregano. Transfer the marinade to a resealable bag.
- Cut 3-4 shallow slits on top of each chicken breast. Place the chicken in the bag. Use clean hands to coat the chicken well. Seal the bag, removing as much air as possible. Marinate the chicken at room temperature for 20 minutes.
- Spray the lemon slices on both sides with olive oil. Set aside.
- Remove the chicken from the marinade and discard the bag and the remaining marinade. Season the chicken pieces with salt and pepper on both sides.
- Heat a lightly greased grill pan over medium heat. Place the chicken breasts on the hot grill. Grill them until browned on the bottom, about 7 minutes.
- Turn the chicken pieces over and add the lemon slices to the pan. Continue cooking the chicken until it's fully cooked, about 7 more minutes. Flip the lemon slices midway through cooking.
- Remove the chicken from the grill onto a cutting board. Cover it with foil and allow it to rest for 10 minutes before slicing it.
- Top the chicken with chopped parsley and serve it with the grilled lemon slices.
Video
Notes
- It's best to use an instant-read thermometer to ensure the chicken is fully cooked and reaches an internal temperature of 165°F. I wrote this recipe for 8-ounce chicken breasts. If yours are much bigger, they will need more time on the grill.
- It's important to let the chicken rest for a minimum of five minutes before slicing it. This helps ensure the juices will settle and redistribute and helps keep the chicken nice and juicy.
- You can keep the leftovers in the fridge, in an airtight container, for up to four days. Reheat them very gently in the microwave so as not to dry out the chicken, or use them cold in a salad.Â
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Wendy Peters
substitute boneless, skinless chicken thighs!
Vered DeLeeuw
Hi Wendy,
Absolutely! Boneless, skinless chicken thighs are fattier and juicier than chicken breast. Just remember they'll be done faster - I would start with 5 minuets per side and check to see if they're done.
Michelle
Great Flavor.
Vered DeLeeuw
I'm glad you enjoyed this recipe, Michelle! Thanks for the review.
Kristin van
This is the second time in 2 weeks that we will be enjoying this recipe. I love how quickly it comes together. My mom and dad both requested it again and my husband loves any excuse to grill. The flavors are great together. Definitely worth the wait to let chicken rest, very juicy. I serve some feta crumbles on the side because it goes great with the grilled lemons. Thank you so much for this recipe.
Vered DeLeeuw
I love the idea of serving this with feta crumbles, Kristin! Thanks for leaving a comment.