Go Back
Print Recipe

Greek Grilled Chicken

This Greek Grilled Chicken Recipe is a simple yet flavor-packed way to transform ordinary chicken into a juicy, tangy, and herb-infused masterpiece. With the perfect balance of fresh lemon juice, garlic, olive oil, and aromatic herbs, this easy marinade brings out the best in your chicken whether you grill, bake, or pan-sear it. Perfect for weeknight dinners, meal prep, or summertime cookouts, it’s a fresh and healthy recipe that never disappoints.
Prep Time10 minutes
Cook Time20 minutes
Marinating Time30 minutes
Total Time1 hour
Servings: 4

Ingredients

  • 1 1/4 – 1 1/2 pounds boneless skinless chicken breasts
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon fresh chopped rosemary
  • 1/2 teaspoon dried oregano
  • 1 teaspoon fresh thyme or 1/2 teaspoon dried
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon minced garlic
  • 3 tablespoons fresh lemon juice not bottled!
  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar

Instructions

Prepare the marinade:

  • In a medium bowl, whisk together lemon juice, olive oil, red wine vinegar, minced garlic, rosemary, oregano, thyme, cayenne pepper, salt, and black pepper until well combined.

Marinate the chicken:

  • Place chicken breasts in a large zip-top bag or shallow dish. Pour the marinade over the chicken, making sure it’s fully coated. Seal and refrigerate for at least 30 minutes, or up to 8 hours for maximum flavor.

Cook the chicken:

  • Grill: Preheat the grill to medium-high heat and cook chicken for 6–8 minutes per side, until the internal temperature reaches 165°F (75°C).
  • Bake: Place the chicken in a baking dish and bake at 400°F (200°C) for 20–25 minutes.
  • Pan-sear: Heat a drizzle of olive oil in a skillet over medium heat and cook chicken for 6–7 minutes per side, until golden and cooked through.

Rest and serve:

  • Let the chicken rest for 5 minutes before slicing. Serve with rice, roasted vegetables, or a crisp green salad.

Notes

  • Use fresh lemon juice for the best flavor — bottled juice can taste bitter.
  • Don’t over-marinate — lemon juice is acidic and can start to break down the chicken if left too long.
  • Pound chicken breasts to even thickness for uniform cooking.
  • Save leftover marinade (if not used on raw chicken) as a dressing or drizzle for cooked chicken or veggies.
  • Pair it with: Greek salad, roasted potatoes, or quinoa for a wholesome meal.