Greek Chicken on the Grill | Delicious Olive Oil Marinade

Name: Grilled Greek Chicken Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 50 min
Ingredients: 1/4 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; 1/2 teaspoon black pepper; 2 tablespoons parsley (chopped, for garnish)

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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.

Greek chicken is served with lemon slices.

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 combination of olive oil, lemon juice, garlic, and herbs. This Greek chicken fully utilizes those wonderful flavors. Cooked on the grill, it's easy, juicy, and full of flavor.

Ingredients

The complete list of ingredients and exact measurements can be found in the recipe card below. Here are my comments on some of the ingredients.

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 olive oil.
Chicken: I use boneless, skinless chicken breasts.

Variations

A good way to vary this recipe is to make it with boneless, skinless chicken thighs. They're juicier and tastier than chicken breast. They'll cook faster since they're not as thick, 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 make sure 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 a marinade and pour it into a resealable bag. Cut a few shallow slits across the top of the chicken pieces. This will help the marinade penetrate better.

Place the chicken in the bag, seal the bag, and marinate the chicken at room temperature for 20 minutes.

Meanwhile, spray the lemon slices 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.

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.
Kristin Van
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Recipe 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

Can I make this recipe in the oven?

Yes. You can bake the chicken on a rimmed baking sheet in a 400°F oven for about 30 minutes or until cooked through.

Can I skip marinating the chicken?

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.

Why do you grill the chicken over medium heat?

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.

Can I keep the leftovers?

Yes. You can keep them in an airtight container in the fridge for up to four days. Reheat them 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. You can also freeze the cooled leftovers in freezer bags for up to three months. Thaw them overnight in the fridge.

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 like grilled zucchini or grilled eggplant.

To make a separate side dish, I often opt for haricot verts, sauteed spinach, steamed broccoli, or sauteed mushrooms. This chicken is also perfect in a salad. I like to slice and serve it on top of arugula salad or add it to this Cobb salad.