This Greek chicken is a moist and juicy recipe, infused with the essence of fresh squeezed lemon juice and fresh fragrant herbs. It’s the ultimate Greek chicken marinade that creates the most succulent end result!
The best part? It makes the most incredible leftovers! We love to use this chicken in our favorite pasta dishes, on top of salads, or simply with a side of Roasted Veggies.
The options are endless, and it’s absolutely exploding with fresh flavor whether baked or grilled.
I love creating a delicious chicken dinner the whole family can enjoy. This Greek chicken is exactly that – a nutritious, healthy family meal that appeals to everyone on your list!
Full of fresh, zesty lemon juice and herbs, it’s bright, juicy and perfectly crispy on the outside no matter how you cook it.
Come see why this is one of our family’s favorite chicken recipes ever – any which way we slice it!
Table of Contents
We’ve tried serving it every which way, and I can’t decide which is my favorite! We’ve served it on top of a bed of Lemon Basil Pasta, over an Arugula Salad with Lemon Vinaigrette, or simply served alongside some delicious Roasted Cauliflower for a low carb option… they are all spectacular!
Why You’ll Love this Greek Chicken
Don’t Skip These: This recipe makes one of the best Summer Dinner Ideas! Check out these incredible Summer Appetizers, too.
Ingredients and Substitutions
For the Greek Chicken
- Boneless skinless chicken breasts – Choose similarly sized chicken breasts if possible, this ensures your grilling or baking will be even.
- Lemons – sliced, throw them on the grill with the chicken if you’d like.
- Feta – Optional! I like to add a little crumbled feta over this dish for even more of a Greek feeling.
For the Greek Chicken Marinade
- Olive oil – Extra Virgin Olive Oil is what we traditionally use here, adding healthy fats, moisture and flavor to this dish.
- Lemon juice – For that zesty Mediterranean flavor! Fresh squeezed is best but feel free to take a shortcut and use store bought.
- Garlic – Minced. I love fresh garlic, but it’s also okay to take a shortcut here and buy the minced garlic bottles in the produce section. Learn how to mince garlic and check out this handy Garlic Conversion Guide for all the details.
- Thyme leaves – Fresh is best, but you can also use dried as specified in the recipe card.
- Oregano – Fresh, chopped. Use dried if that’s what you have on hand.
- Sea salt + Black pepper – Fresh ground, to taste.
- Use dried herbs instead of fresh, or use my homemade Italian Seasoning as a substitute.
- Add 1/3 cup Greek yogurt to marinade.
- Add rosemary to marinade
- Top with olives
- Try this recipe with chicken wings, chicken drumsticks or thighs.
How to Make Greek Chicken
On the Grill
- In a jar, bowl, or sealable bag, combine Greek chicken marinade ingredients.
- Add chicken and pour marinade over the top. Refrigerate, covered.
- Preheat grill and brush with oil. Place chicken breasts on the grill, close lid and grill, covered. Rotate chicken and grill until juices run clear.
- Allow chicken to rest to seal in the juices before slicing.
- Top chicken breasts with lemon slices and feta.
In the Oven
- Marinate chicken as described above.
- Preheat oven.
- Place chicken breasts in a casserole dish. Bake until internal temperature reaches 160-165 degrees F.
- Remove and top with feta. Allow to rest before serving.
- The longer you marinate your chicken, the more moist and flavorful it will be. However, don’t marinate for much past 24 hours as the lemon juice will start to toughen the chicken instead of softening it.
- Use a meat tenderizer to pound the chicken if one side of the chicken is a lot thicker than the other side. This will help it cook more evenly.
- For the juiciest chicken, allow the chicken breasts to rest 5-10 minutes before slicing and serving. It seals the juices in.
Make More (or Less!)
Scaling up, down or substituting? You’ll love this printable Measurement Conversion Chart!
- Buy pre-minced garlic at the grocery store.
- Use store bought lemon juice.
- Baking in your oven takes a little longer but is less hands-on.
Frequently Asked Questions
Yes! This Greek marinated chicken recipe has just 6 grams of carbohydrates per serving.
I find that 6-8 hours will produce the best flavor and texture in your marinated chicken recipes. Marinades without acid (vinegar, citrus juice etc) can be left longer, but 24 hours is generally considered a maximum.
- Mix up your Greek chicken marinade up to 48 hours in advance.
- Marinade this chicken up to 24 hours ahead of grilling or baking.
There are so many ways to serve this delicious chicken.
- The classic way to serve this Greek marinated chicken is with Roasted Potatoes, but we love it with these Smashed Potatoes!
- Over Pasta – Try over my famous White Wine Pasta Sauce, or this Fettucine Alfredo.
- With Salad – Enjoy this Greek chicken with my Insalata Mista, Easy Arugula Salad Recipe with Parmesan, or Lemon Vinaigrette.
- Slice for sandwiches or pitas, like my favorite Picnic Sandwiches.
- Serve alongside these Cauliflower Mashed Potatoes for a dinner that is Keto-friendly and low carb, but still full of flavor!
How to Store
- At Room Temperature – Chicken can be left out while serving, but no longer than two hours.
- Refrigerate – This Greek chicken can be stored covered in the refrigerator for 3-5 days.
- Freeze – Allow chicken to cool. Place whole chicken, chopped chicken, or shredded chicken in bags or containers. Keep frozen for up to three months. Let thaw in refrigerator and then reheat in oven or skillet. To keep chicken moist, let simmer in a covered skillet or covered pan in the oven with a few tablespoons of chicken stock.
- Gluten Free
- Dairy Free
- Nut Free
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- 3 boneless skinless chicken breasts
- 2 lemons sliced
- ⅓ cup feta crumbled
Greek Chicken Marinade
- ⅓ cup olive oil extra virgin
- ¼ cup lemon juice 2 lemons, juiced
- 2 tablespoons minced garlic 6 cloves, minced
- 1 tablespoon thyme fresh, leaves only
- 1 tablespoon oregano fresh, chopped
- ½ teaspoon sea salt
- ½ teaspoon fresh ground black pepper
- In a jar, sealable bag, sealable jar or small mixing bowl, combine olive oil, lemon juice, minced garlic, thyme, oregano, salt and pepper.
- Add chicken to a casserole dish and pour over the top, cover and refrigerate or to the sealable bag. Refrigerate covered for 30 minutes or up to 24 hours.
- Preheat grill to medium high heat. Brush with oil. Place chicken breasts on the grill and discard marinade.
- Close lid and grill covered 6 minutes. Rotate chicken and grill 5-7 minutes when juices run clear and internal temperature has reached 160°F using a meat thermometer.
- Grill lemon slices for 30 seconds on each side. Add feta cheese and grilled lemon slices to the chicken as soon as you pull it off the grill.
- Allow chicken to rest for 5-10 minutes to seal in the juices before slicing.
In the Oven
- Marinate chicken as described above. Preheat oven to 400℉.
- Place chicken breasts in a casserole dish. Bake until internal temperature reaches 160-165℉.
- Remove and top with feta. Allow to rest 5-10 minutes before serving.
- Add 1/3 cup greek yogurt to marinade.
- Add rosemary to marinade
- Top with olives
- You can substitute dried herbs, but it won’t be as flavorful. Use 1 teaspoon of each.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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