Greek Grilled Chicken
Lemon, garlic, oregano, and a little Greek yogurt make this grilled chicken bright, savory, and tender. Serve it with pita, rice, salad, or grilled vegetables for an easy warm-weather main course.
- Total time
- 29 min
- Yield
- 4 servings
- Difficulty
- Easy
Prep 15mCook 14mGreek-inspiredMain Course
Greek grilled chicken is the kind of recipe that fits many meals. It works in a pita with cucumbers and tzatziki, over a grain bowl, or next to a simple tomato salad.
The marinade uses lemon juice, garlic, dried oregano, olive oil, and a spoonful of plain Greek yogurt. The yogurt helps the seasoning cling to the chicken and gently tenderizes the meat.
For the juiciest results, pound the chicken to an even thickness before marinating. That small step helps it cook evenly on the grill without drying out.
01What you'll need
Ingredients
13 items · 4 servings
- 1 1/2 pounds boneless, skinless chicken breasts, about 4 small breasts
- 1/4 cup plain nonfat Greek yogurt
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 3 garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon crushed red pepper flakes, optional
- 2 tablespoons chopped fresh parsley, for serving
- Lemon wedges, for serving
02How to make it
Step-by-step
Flatten the chicken
Place the chicken breasts between two pieces of plastic wrap or parchment paper. Pound them with a meat mallet, rolling pin, or heavy skillet until they are about 1/2 to 3/4 inch thick. This helps them cook at the same speed.
Mix the marinade
In a medium bowl, whisk together the Greek yogurt, olive oil, lemon juice, lemon zest, garlic, oregano, salt, black pepper, paprika, and red pepper flakes if using.
Marinate the chicken
Add the chicken to the bowl and turn it until every piece is coated. Cover and refrigerate for at least 30 minutes, or up to 8 hours. If you are short on time, even 20 minutes will add flavor.
Heat the grill
Preheat a gas or charcoal grill to medium-high heat, about 400°F to 450°F. Clean the grates well, then oil them lightly so the chicken is less likely to stick.
Grill the first side
Remove the chicken from the marinade and let extra marinade drip back into the bowl. Place the chicken on the hot grill. Cook for 5 to 7 minutes without moving it much, until grill marks form and the edges start to look opaque.
Flip and finish cooking
Turn the chicken over and grill for 5 to 7 minutes more, depending on thickness. The chicken is done when the thickest part reaches 165°F on an instant-read thermometer.
Rest the chicken
Transfer the chicken to a clean plate or cutting board. Let it rest for 5 minutes before slicing. Resting lets the juices settle back into the meat.
Serve warm
Sprinkle with parsley and serve with lemon wedges. Slice across the grain, which means cutting across the natural lines in the meat, for more tender bites.
03From our kitchen
Cook's tips
- Make-ahead: Mix the marinade up to 2 days ahead and keep it covered in the refrigerator. Add the chicken the day you plan to cook it.
- Marinating time: Do not marinate longer than 8 hours. Lemon juice is acidic and can make the outside of the chicken feel a little mushy if it sits too long.
- Storage: Refrigerate leftover cooked chicken in an airtight container for up to 4 days. Reheat gently in a skillet with a splash of water, or slice it cold for salads and wraps.
- Freezing: Freeze cooked chicken for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Swap the cut: Boneless, skinless chicken thighs work well and stay juicy. Grill them until they reach 165°F to 175°F; they may need a few extra minutes.
- No grill? Cook the chicken in a lightly oiled grill pan or cast-iron skillet over medium-high heat. You can also broil it on a foil-lined sheet pan, turning once, until it reaches 165°F.
Cook's note
This recipe is written for boneless, skinless chicken breasts that have been pounded to an even thickness. If your chicken pieces are very thick or uneven, the timing can change. A thermometer is the most reliable way to avoid undercooking or overcooking.
04Frequently asked
Questions & answers
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs are a great choice for this marinade. They are a little richer and more forgiving on the grill. Cook them to at least 165°F; many cooks prefer thighs closer to 175°F because they become more tender.
Do I need Greek yogurt in the marinade?
The yogurt helps the marinade cling to the chicken and adds tenderness. If you do not have it, use plain regular yogurt, or skip it and add 1 extra tablespoon of olive oil. The flavor will still be good, but the coating will be thinner.
How long should I marinate Greek grilled chicken?
Thirty minutes is enough for good flavor. Two to four hours is ideal if you have time. Avoid marinating overnight because the lemon juice can change the texture of the chicken.
What should I serve with Greek grilled chicken?
Serve it with pita, tzatziki, chopped cucumber and tomato salad, rice, roasted potatoes, or grilled vegetables. It is also good sliced over a green salad or tucked into a wrap.
Why did my chicken stick to the grill?
The grill may not have been hot enough, the grates may not have been clean, or the chicken may have been moved too soon. Preheat the grill, oil the grates, and let the chicken cook until it releases more easily before flipping.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat11 g
- 14%
- Saturated Fat2 g
- 10%
- Cholesterol124 mg
- 41%
- Sodium674 mg
- 29%
- Total Carbohydrate3 g
- 1%
- Dietary Fiber1 g
- 4%
- Total Sugars1 g
- Protein40 g
- 80%
- Vitamin D0 mcg
- 0%
- Calcium39 mg
- 3%
- Iron1.1 mg
- 6%
- Potassium623 mg
- 13%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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