Greek Chicken

Name: Greek Chicken
Prep time: 10 min
Cook time: 10 min
Total time: 60 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 lb. boneless skinless chicken breasts ((1 lb.)); 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon sea salt); 1/2 teaspoon black pepper; 2 tablespoons parsley (chopped, for garnish)

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This delicious Greek chicken is wonderfully flavored with a marinade of olive oil, lemon juice, garlic, and herbs.

It's wonderful on its own, and it also makes a welcome addition to many types of salads. The leftovers are great too!

Sliced Greek chicken served on a white plate with lemon slices and a serving fork.

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 makes full use of those wonderful flavors. Cooked on the grill, it's wonderfully juicy and very flavorful.

A few other flavorful chicken dishes for you to try: blackened chicken, pizza chicken, bacon-wrapped chicken, and chicken Stroganoff.

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Ingredients
Variations
Greek Chicken Instructions
Expert Tip
Recipe FAQs
Serving Suggestions
Storing Leftovers
More Chicken Recipes
Recipe Card

Ingredients

Here's an overview of the ingredients you'll need to make this chicken 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 much 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. Or you could simply brush them with a little olive oil.
Chicken: I use boneless skinless chicken breasts in this recipe.
Salt and pepper: I use kosher salt and freshly ground black pepper.
Parsley: Used for garnish.

The ingredients needed to make Greek chicken.

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.

Greek Chicken Instructions

Scroll down to the recipe card for detailed instructions. Here's an overview of the steps:

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. (Photo 1).

Cut a few shallow slits across the top of the chicken pieces. This will help the marinade better penetrate. Now, place the chicken in the bag, seal the bag, and marinate the chicken at room temperature for 20 minutes. (Photos 2-3).

Meanwhile, spray the lemon slices on both sides with olive oil and set them aside. (Photo 4).

A photo collage showing steps 1-4 for making Greek chicken.

Remove the chicken from the marinade and season it with salt and pepper. (Photo 5).

Grill the chicken until cooked through (its internal temperature in the thickest part should reach 165°F), about 7 minutes per side over medium heat for 8-oz chicken breasts. To grill the lemon slices, add them midway through cooking the chicken. (Photos 6-7).

Let the chicken rest for 5-10 minutes before slicing and serving it with the grilled lemon slices. (Photo 8).

A photo collage showing steps 5-8 for making Greek chicken.

Expert Tip

It's really important to let the chicken rest for a minimum of 5 minutes before slicing it. This helps ensure that the juices will settle and redistribute and helps keep the chicken nice and juicy.

As you can see in the video 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.

Serving Suggestions

Greek chicken is wonderfully versatile and can go 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 this 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 4 days.

Reheat them very gently so as not to dry out the chicken. Or better yet, serve them cold as a salad topping or with some fresh-cut veggies and pickles.