Juicy Grilled Greek Chicken

Name: Juicy Grilled Greek Chicken
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 pound boneless skinless chicken breasts; 1 lemon (sliced and seeded ); Olive oil spray; 1 teaspoon Diamond Crystal kosher salt; 1/2 teaspoon black pepper; 2 tablespoons parsley (chopped, for garnish)

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This Greek chicken is juicy, flavorful, and easy to make. Marinated in olive oil, lemon juice, garlic, and herbs, then grilled until beautifully browned, it's delicious on its own or added to a salad.

Sliced Greek chicken is served with lemon slices.

One of my favorite restaurants is Kokkari Estiatorio, a Greek restaurant in San Francisco. After eating there frequently for more than a decade, I fell in love with the classic Greek combination of olive oil, lemon juice, garlic, and herbs. Those flavors inspired this Greek chicken. The simple marinade makes the chicken wonderfully juicy and flavorful, and grilling it adds a delicious smoky char.

Ingredients

See the recipe card for exact measurements. 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.
Lemon: Lightly grilled, it makes a great addition to the chicken. For a milder flavor, you can use a Meyer lemon.
Chicken: I typically use boneless, skinless chicken breasts.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Prepare a simple olive oil marinade and pour it into a resealable bag. Place the chicken in the bag, seal it, and marinate 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. 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 at least 5 minutes before slicing. This lets the juices settle and redistribute, helping keep the chicken 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 they can burn over high or even medium-high heat.

Can I use boneless chicken thighs?

Yes. 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.

Serving Suggestions

Greek chicken is wonderfully versatile and pairs well with many different side dishes. If you have space on your grill, serve it with grilled vegetables like grilled zucchini, grilled eggplant, or grilled okra.

I also like to add a simple yogurt dip. If I have this Greek yogurt dip in the fridge, I use it. Otherwise, I quickly mix a cup of plain, whole-milk Greek yogurt with a tablespoon of olive oil, a tablespoon of lemon juice, a minced garlic clove, and some salt and pepper.

The photo below shows the chicken served with okra and a yogurt dip.

Storing and Using the Leftovers

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

I'm not a fan of reheated chicken. My favorite way to use the leftovers is to serve them cold alongside fresh-cut veggies, pickles, and dips such as Greek yogurt dip or sriracha mayo, as shown in the image below. It makes for a quick and easy lunch.