Grilled Greek Chicken Recipe

This delicious Greek chicken is marinated in olive oil, lemon juice, garlic, and herbs, and then grilled to juicy perfection.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 10

Marinate and Rest Time 30

Total Time 50

Servings servings

Calories 547kcal

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, including Morton kosher salt
½ teaspoon black pepper
2 tablespoons parsley chopped, for garnish

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.

It's best to use an instant-read thermometer to make sure 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 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.
You can also freeze the cooled leftovers in freezer bags for up to three months. Thaw them overnight in the fridge.