Grilled Greek Chicken Marinade
The bright flavors of this Greek Grilled Chicken bring a taste of the Mediterranean right into your kitchen or backyard. Stir together simple ingredients like olive oil, lemon juice, garlic, and herbs for a Greek chicken marinade that makes the grilled chicken turn out juicy and delicious every time. It’s the perfect start to an easy and fresh summer dinner!
Delicious Details
- Cuisine Inspiration: Greek
- Primary Cooking Method: Grill
- Dietary Info: Gluten-free, Dairy-free
- Skill Level: Easy
Easy to make, ultra flavorful, and so tender and juicy, this grilled Greek chicken recipe is in regular rotation in my house. Chicken is a reliable staple, and I love to find new ways to infuse it with tons of flavor. In this Greek-inspired marinade, I add dried thyme and oregano, fresh lemon juice, and lots of garlic. Once it’s had enough time to soak up all that deliciousness, it’s grilled to perfection so that each bite delivers those bright Mediterranean flavors that my family loves so much.
I love this Greek chicken recipe for its versatility – you can serve it with cookout staples like potato salad and corn on the cob. But my family’s favorite is to pile it in a bowl with rice, tzatziki, and lots of other fresh toppings. But you can also see my suggestions below for more Greek-inspired dishes that make a perfect complement to this savory main dish.
Juicy Greek Grilled Chicken for Summer Meals
Nothing beats an al fresco meal of chicken enjoyed by the Mediterranean on a hot afternoon. This is the next best thing to a trip to Greece. Here’s why you’ll love this Greek chicken recipe:
- So flavorful. Though the list of what you’ll need is short, the simple and fresh ingredients in the Greek marinade make the final dish anything but boring. And the grill adds a touch of smokiness.
- Naturally gluten-free. None of the ingredients needed to make this dish contain gluten, so it’s a completely worry-free meal if you’re gluten-sensitive, but you don’t have to change a thing.
- Simple prep. It takes just 5 minutes to get the chicken in the marinade and pop it in the fridge, and it grills in about 10 to 15 minutes. I love to make this Greek chicken on the grill during the summer so I don’t need to bother with using my oven on a hot night.
Recipe Ingredients
Here’s a rundown of everything you’ll need to make grilled Greek chicken. Make sure to scroll down to the recipe card at the end of this post for the full ingredient amounts.
- Chicken Breasts: I use boneless, skinless chicken breasts. But feel free to use this Greek chicken marinade for thighs or legs, as well.
- Olive Oil: I use extra virgin olive oil in this recipe.
- Lemon Juice: Fresh lemon juice is the best, but if you need to use bottled lemon juice, it will also work.
- Garlic: Again, fresh is best, but in a pinch, I’ve used 1/2 teaspoon of garlic powder.
- Dried Spices: Oregano and thyme, for authentic Greek flavor.
- Salt: I like to use fine sea salt or table salt, since it dissolves better.
- Black Pepper: You can use freshly cracked pepper or ground pepper.
- Optional garnish: Lemon wedges, fresh oregano, tzatziki. Check out more serving ideas further down in the post.
Can I Use Other Cuts of Chicken?
Yes, this would be a great marinade for chicken thighs or drumsticks, as well. Prepare the Greek marinade and marinate as directed here. Then grill:
- Bone-in chicken thighs: Over a medium-high grill for about 20-25 minutes, flipping once, like these Cilantro Lime Grilled Chicken Thighs.
- Drumsticks: Over indirect medium heat for 40-45 minutes, flipping every 10 minutes or so, like these Orange Saffron Chicken Legs.
🍴 In the Cupcakes & Kale Chips Kitchen…
- Instant-read thermometer. The most important tool to ensure you end up with juicy chicken! Using one when you grill chicken ensures that you cook it to a temperature that’s safe to eat, but not too long to dry it out. I use one every single time I fire up the grill!
How to Make Greek Grilled Chicken
Follow along with my simple method below to make the most flavorful Greek chicken marinade, and then grill it perfectly:
- Make the marinade. Stir the olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper together in a small bowl.
- Marinate the chicken. Pour the marinade over the chicken in a plastic storage bag. Press the air out of the bag and seal it tightly. Marinate in the refrigerator for at least 30 minutes, or up to 8-10 hours.
- Prepare to grill. Preheat your grill on high heat. Remove the chicken from the bag and discard the marinade.
- Grill the chicken. Place the chicken on the grill, close the cover, and reduce to medium heat. Grill for 4-6 minutes per side. It should reach 165°F on an instant-read thermometer, and the juices should run clear.
- Rest and serve. Remove from the grill and let it rest for 5 minutes before slicing and serving.
Tips for Success
Here are a few tips to help you make this Greek chicken marinade recipe turn out perfectly:
- Try pounding it. If you want your chicken to cook more quickly, you can pound it flatter or even slice the breasts in half lengthwise.
- Marinate long enough. You don’t want to go any shorter than 30 minutes, but really, the longer you marinate the chicken, the more flavorful it will be. So I like to pop it in first thing in the morning, then it’s ready to grill at dinnertime. Try not to exceed 24 hours, though, or it will affect the texture of the meat.
- Amp up the flavor. If you love garlic, definitely throw in some more – you can double or triple the amount if you wish for even more flavor. Add red pepper flakes to the spice mix if you want a little bit of heat.
- Use a clean and oiled grill. Before cooking the chicken, make sure to clean your grill well and then grease it with olive oil. This will help the chicken release easily after it’s cooked.
- Flip when it’s ready. When the chicken is ready to flip, it should easily come off the grill. This takes about 4-6 minutes per side, depending on the size of your chicken breasts (thinner breasts will cook faster). If it sticks, give it another minute.
- Use a thermometer. As I mentioned above, the best and easiest way to tell when your chicken is thoroughly cooked is to use an instant-read meat thermometer. Take the chicken’s temperature at the thickest part of the breast. It’s ready to come off the grill when the internal temperature reaches 165°F.
How to Store & Reheat Leftovers
Store leftover Greek grilled chicken in an airtight container in the fridge for up to 3 days. To reheat, place on a baking sheet and place in the oven on low heat until heated through.
Make It A Meal
Greek chicken marinade makes a wonderful centerpiece for a Mediterranean-inspired meal with a side of Greek Zoodles Salad and Greek Potatoes. But there are lots of other options, so try some of these serving suggestions:
- Make grain bowls. My Greek Chicken Bowls are the perfect way to use these grilled chicken breasts. Start with a base of quinoa or rice and dollop on Homemade Hummus, along with olives, feta, and more.
- Tucked into pita. Whip up some easy Gluten Free Pita Bread, then stuff it with sliced chicken and Greek Tzatziki Sauce, or turn the leftover Greek chicken into Tzatziki Chicken Salad. A side of Greek Salad is perfect to round out the meal.
- On a salad. The flavors are the perfect complement to a classic Chicken Caesar Salad, or a hearty Italian Chopped Salad.
- Add a vegetable side. To continue with the flavors featured in this dish, you can serve my Mediterranean Quinoa Stuffed Tomatoes with Greek chicken. This is also a great option if you are expecting any vegetarians at the table because the quinoa-stuffed tomatoes can make a complete vegetarian meal, or offer some Gluten Free Falafel.
More Grilled Chicken Recipes
Greek Grilled Chicken Marinade
Ingredients
- 1-1½ pounds boneless skinless chicken breasts (about 3-4 breasts)
- ¼ cup olive oil
- ¼ cup fresh lemon juice
- 2 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ¼ teaspoon black pepper
- lemon wedges, fresh oregano, tzatziki for garnish, if desired
Instructions
- Add 1-1½ pounds boneless skinless chicken breasts to a zip top plastic storage bag.
- Stir ¼ cup olive oil, ¼ cup fresh lemon juice, 2 cloves garlic, minced, 2 teaspoons dried oregano, 1 teaspoon dried thyme, 1 teaspoon salt, and ¼ teaspoon black pepper together in a small bowl and pour it over the chicken in the storage bag.
- Press the air out of the bag and seal it tightly. Make sure the chicken is fully coated with the marinade and place the bag in a dish just in case it leaks.
- Marinate in the refrigerator for at least 30 minutes, or up to 8-10 hours.
- Preheat your grill on high heat.
- Remove the chicken from the bag and discard the marinade.
- Place the chicken on the grill, close the cover, and reduce to medium heat.
- Grill on the first side for 4-6 minutes, then flip. Chicken should release easily from the grates when the first side is done.
- Grill on the second side for another 4-6 minutes, or until the chicken is cooked through. It should reach 165°F on an instant-read thermometer, and the juices should run clear.
- Remove from the grill and let it rest for 5 minutes before slicing and serving. Garnish with lemon wedges, fresh oregano, tzatziki, etc., if desired.
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