Juicy Grilled Greek Chicken

This juicy Greek chicken is marinated in olive oil, lemon juice, garlic, and herbs, then grilled until beautifully browned and full of flavor.

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 pound boneless skinless chicken breasts
1 lemon sliced and seeded
Olive oil spray
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.
¼ cup olive oil, 1 tablespoon lemon juice, 1 tablespoon fresh garlic, 1 teaspoon dried thyme, 1 teaspoon dried oregano
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.
1 pound boneless skinless chicken breasts
Spray the lemon slices with olive oil on both sides. Set aside.
1 lemon, Olive oil spray
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.
1 teaspoon Diamond Crystal kosher salt, ½ teaspoon black pepper
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 and place it on a cutting board. Cover with foil and let it rest for 10 minutes before slicing.
Top the chicken with chopped parsley and serve it with the grilled lemon slices.
2 tablespoons parsley

Seasonings, especially salt, are just guidelines. Adjust to taste.
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 larger, they will need more time on the grill.
Let the chicken rest for at least five minutes before slicing it. This helps the juices settle and redistribute, keeping the chicken juicy.
You can keep the leftovers in an airtight container in the fridge for up to four days. Reheat gently in the microwave to avoid drying 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.