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!
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 20 minutes uncovered, or until internal temperature reaches 160-165℉.
Remove and top with feta. Allow to rest 5-10 minutes before serving.
Video
Notes
Variations
Add 1/3 cup greek yogurt to marinade.
Add rosemary to marinade
Top with olives
Notes
You can substitute dried herbs, but it won't be as flavorful. Use 1 teaspoon of each.