This recipe delivers perfectly juicy, flavorful grilled chicken every time, thanks to a classic Greek marinade of olive oil, lemon, garlic, and herbs. It’s incredibly versatile—perfect for a simple weeknight dinner, meal prep, or adding protein to salads, pasta, and wraps.
Why You’ll Love This Recipe:
- Authentic Flavor: The marinade packs a powerful punch of classic Greek taste.
- Never Dry: Simple techniques ensure incredibly moist and tender chicken.
- Meal Prep Champion: Cook a batch to use throughout the week in various dishes.
- Quick & Easy: With just 10 minutes of active prep, it’s simple enough for any night.
Recipe Details
- Prep Time: 10 minutes + 30 mins marinating
- Cook Time: 12 minutes
- Total Time: 52 minutes
- Servings: 4
Ingredients
For the Chicken & Marinade:
- 1¼ – 1½ lbs (4 pieces) boneless, skinless chicken breasts
- ⅓ cup olive oil
- 3 tbsp red wine vinegar
- Zest and juice of 1 lemon
- 3 cloves garlic, minced or grated
- 1 tbsp dried oregano
- 2 tsp dried thyme (optional)
- 1 small red shallot, finely chopped (optional)
- ¼ tsp paprika
- Pinch of salt and black pepper
For the Lemon Parsley Sauce (Optional):
- ¼ cup fresh parsley, chopped
- 3 tbsp olive oil
- Juice of ½ lemon
- Salt and pepper to taste
Instructions
Step 1: Marinate the Chicken
- In a bowl, whisk together all the marinade ingredients: olive oil, red wine vinegar, lemon zest, lemon juice, garlic, oregano, thyme, shallot, paprika, salt, and pepper.
- Place the chicken breasts in a shallow dish or resealable bag. Pour the marinade over them, turning to coat completely.
- Cover and refrigerate for at least 30 minutes, but no longer than 3 hours. (See crucial note below on marinating time).
Step 2: Prep for Grilling
- Preheat your grill (or grill pan) to medium-high heat (about 450°F / 230°C). Lightly oil the grates.
- Optional but recommended: For even cooking, place the chicken between two pieces of plastic wrap and gently pound the thicker ends to an even ½-inch thickness.
Step 3: Grill the Chicken
- Remove the chicken from the marinade, letting the excess drip off. Discard the used marinade.
- Place the chicken on the hot grill. Close the lid and cook for 5-6 minutes.
- Flip the chicken and cook for another 5-6 minutes, or until the internal temperature reaches 155-160°F (68-71°C).
Step 4: Rest and Serve
- Transfer the chicken to a plate, tent loosely with foil, and let it rest for 5 minutes. The residual heat will bring the temperature to a safe 165°F (74°C).
- While the chicken rests, whisk together the ingredients for the lemon parsley sauce.
- Slice the chicken, drizzle with the sauce, and serve.
Expert Tips for Success
- The Lemon Juice Rule: The acid in lemon juice can break down the chicken and give it a mealy texture if left too long. For marinating longer than 3 hours (or overnight), use only the lemon zest and omit the juice from the marinade.
- Temperature is Key: The single most important step to juicy chicken is using a meat thermometer. Do not guess. Pull the chicken at 155-160°F.
- Pounding for Perfection: Pounding the chicken to an even thickness is the best way to prevent the thinner ends from drying out before the center is cooked.
- Let it Rest: Resting allows the juices to redistribute throughout the meat. Cutting into it immediately will cause all the flavorful juices to run out.
Serving Suggestions
Serve your Greek chicken with classic sides like:
- Tzatziki and warm pita bread
- Greek Lemon Potatoes or a Greek Pasta Salad
- A fresh Horiatiki (Greek Village Salad)
- Use leftovers sliced on salads, in wraps, or over rice.
Storage & Reheating
- To Store: Keep leftover chicken in an airtight container in the refrigerator for up to 3 days.
- To Freeze: Freeze in a freezer-safe container or bag for up to 3 months. Thaw in the refrigerator overnight.
- To Reheat: Gently reheat in a skillet over medium-low heat or in the microwave to avoid drying it out.
