Lemon Greek Grilled Chicken

Finding a reliable weeknight dinner that doesn’t leave you stuck in the kitchen for hours can feel impossible. Between work, errands, and everything else life throws at you, the last thing you want is a complicated recipe with a mile-long ingredient list that takes forever to prepare.

That’s exactly why this Greek grilled chicken is such a lifesaver: it’s packed with flavor from a simple marinade, takes just minutes to prep, and works perfectly for busy weeknights or weekend cookouts with friends and family.

What Kind of Chicken Should I Use?

For this recipe, boneless, skinless chicken breasts are the way to go, but you’ve got some flexibility depending on what’s available. If you can find organic or free-range chicken, that’s great, but regular chicken breasts from your grocery store will work just fine too. Try to pick breasts that are similar in size so they cook evenly on the grill – if some are really thick, you can always pound them out a bit with a meat mallet to get a more uniform thickness. And if chicken breasts are pricey or you prefer dark meat, you can easily swap in boneless, skinless chicken thighs instead, which tend to stay juicier on the grill.

Options for Substitutions

This Greek chicken recipe is pretty forgiving when it comes to swaps:

• Chicken breasts: Boneless, skinless chicken thighs work great here and actually stay juicier on the grill. You can also use bone-in pieces, just adjust your cooking time to make sure they’re cooked through.
• Fresh lemon juice: Bottled lemon juice can work in a pinch, but fresh really does make a difference in this recipe. If you’re using bottled, you might want to add a touch more zest to brighten up the flavor.
• Greek seasoning: Don’t have Greek seasoning? Mix together equal parts dried oregano, dried basil, dried dill, garlic powder, and onion powder for a homemade version.
• Poultry seasoning: You can skip this and just use extra oregano and a pinch of thyme instead. The flavor will be slightly different but still tasty.
• Extra virgin olive oil: Regular olive oil or avocado oil both work fine for the marinade, though extra virgin does give you that authentic Greek taste.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling chicken breasts is not pounding them to an even thickness before marinating, which leads to thin parts drying out while thick parts are still undercooked – aim for about 3/4 inch thickness throughout.

Another common error is flipping the chicken too many times or pressing down on it with your spatula, which releases all those flavorful juices and leaves you with dry meat, so resist the urge and only flip once or twice.

Since chicken breasts can go from perfectly cooked to overdone in just a minute or two, pull them off the grill when they hit 160°F instead of waiting for 165°F – the carryover heat will bring them up to the safe temperature while they rest.

Finally, don’t skip the resting period after grilling; let the chicken sit for 5 minutes before slicing so the juices redistribute throughout the meat instead of running all over your cutting board.

What to Serve With Greek Grilled Chicken?

Greek grilled chicken pairs perfectly with a simple Greek salad loaded with cucumbers, tomatoes, red onion, and feta cheese. I love serving it alongside some warm pita bread and tzatziki sauce for dipping, or you can stuff everything into the pita for an easy handheld meal. Rice pilaf or lemon roasted potatoes make great sides that soak up all those lemony flavors from the chicken. For a lighter option, try serving it over a bed of mixed greens or with some grilled vegetables like zucchini and bell peppers.

Storage Instructions

Store: Leftover grilled chicken keeps really well in the fridge for up to 4 days in an airtight container. I actually love having this on hand because it’s perfect for throwing together quick Greek salads, wraps, or grain bowls throughout the week.

Freeze: This chicken freezes great for up to 3 months. Let it cool completely, then store it in freezer-safe bags or containers. I like to slice it before freezing so I can grab just what I need for a meal without thawing the whole batch.

Reheat: Warm it up gently in the microwave with a damp paper towel over it to keep the chicken from drying out, or slice it and toss it in a hot skillet with a little olive oil for a minute or two. You can also enjoy it cold straight from the fridge on salads.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 360-400 g
• Fat: 110-120 g
• Carbohydrates: 6-10 g

Ingredients

For the chicken:

• 8 chicken breasts (pounded to an even 1-inch thickness)
• 1/2 teaspoon salt
• 3/4 teaspoon freshly cracked black pepper

For the marinade:

• 1/2 cup extra virgin olive oil
• 1/3 cup fresh-squeezed lemon juice
• 1 1/2 teaspoons lemon zest
• 1 1/2 teaspoons Greek seasoning
• 1 teaspoon poultry seasoning
• 2 teaspoons dried Greek oregano
• 3 cloves garlic, minced

Step 1: Prepare the Chicken and Make the Marinade

• 8 chicken breasts
• 1/2 teaspoon salt
• 3/4 teaspoon freshly cracked black pepper
• 1/2 cup extra virgin olive oil
• 1/3 cup fresh-squeezed lemon juice
• 1 1/2 teaspoons lemon zest
• 1 1/2 teaspoons Greek seasoning
• 1 teaspoon poultry seasoning
• 2 teaspoons dried Greek oregano
• 3 cloves garlic, minced

Start by trimming any excess fat from the chicken breasts and pounding them to an even 1-inch thickness if not already done.

Cut 2-3 shallow slits into the thickest part of each breast—this helps the marinade penetrate deeper and seasons the meat more evenly.

While the chicken rests, prepare your marinade by whisking together the extra virgin olive oil, fresh-squeezed lemon juice, lemon zest, Greek seasoning, poultry seasoning, dried oregano, minced garlic, salt, and cracked black pepper in a bowl until fully combined.

Step 2: Marinate the Chicken

• prepared chicken from Step 1
• marinade mixture from Step 1

Place the prepared chicken breasts in a large resealable plastic bag or shallow dish.

Pour the marinade from Step 1 over the chicken, making sure each piece is well coated.

Seal the bag or cover the dish, then refrigerate for at least 6-8 hours (or up to overnight)—I find that the longer marinating time really allows those Greek flavors to develop and tenderize the meat.

Step 3: Prepare the Grill and Cook the Chicken

• marinated chicken from Step 2

When ready to cook, preheat your grill to medium-high heat and let it heat for about 10 minutes.

Remove the chicken from the refrigerator about 5 minutes before grilling to bring it closer to room temperature for more even cooking.

Drain the marinated chicken in a colander, allowing excess marinade to drip away, then carefully place the chicken breasts on the oiled grill grates.

Cook for 4 minutes without moving the chicken, then flip and cook for another 4 minutes on the second side.

Step 4: Finish Cooking and Check Temperature

• partially cooked chicken from Step 3

Flip the chicken one final time and continue cooking for 4-8 minutes until the internal temperature reaches 165°F when measured at the thickest part with a meat thermometer.

I always use a thermometer rather than guessing—it’s the best way to ensure juicy, fully cooked chicken every time.

Once cooked through, transfer the chicken to a clean plate and let it rest for 5 minutes before serving; this helps retain the juices.

Lemon Greek Grilled Chicken

Delicious Lemon Greek Grilled Chicken recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 8 servings

Calories 2100 kcal

Ingredients

  

For the chicken

• 8 chicken breasts (pounded to an even 1-inch thickness)
• 1/2 teaspoon salt
• 3/4 teaspoon freshly cracked black pepper

For the marinade

• 1/2 cup extra virgin olive oil
• 1/3 cup fresh-squeezed lemon juice
• 1 1/2 teaspoons lemon zest
• 1 1/2 teaspoons Greek seasoning
• 1 teaspoon poultry seasoning
• 2 teaspoons dried Greek oregano
• 3 cloves garlic, minced

Instructions

 

• Start by trimming any excess fat from the chicken breasts and pounding them to an even 1-inch thickness if not already done. Cut 2-3 shallow slits into the thickest part of each breast—this helps the marinade penetrate deeper and seasons the meat more evenly. While the chicken rests, prepare your marinade by whisking together the extra virgin olive oil, fresh-squeezed lemon juice, lemon zest, Greek seasoning, poultry seasoning, dried oregano, minced garlic, salt, and cracked black pepper in a bowl until fully combined.
• Place the prepared chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade from Step 1 over the chicken, making sure each piece is well coated. Seal the bag or cover the dish, then refrigerate for at least 6-8 hours (or up to overnight)—I find that the longer marinating time really allows those Greek flavors to develop and tenderize the meat.
• When ready to cook, preheat your grill to medium-high heat and let it heat for about 10 minutes. Remove the chicken from the refrigerator about 5 minutes before grilling to bring it closer to room temperature for more even cooking. Drain the marinated chicken in a colander, allowing excess marinade to drip away, then carefully place the chicken breasts on the oiled grill grates. Cook for 4 minutes without moving the chicken, then flip and cook for another 4 minutes on the second side.
• Flip the chicken one final time and continue cooking for 4-8 minutes until the internal temperature reaches 165°F when measured at the thickest part with a meat thermometer. I always use a thermometer rather than guessing—it's the best way to ensure juicy, fully cooked chicken every time. Once cooked through, transfer the chicken to a clean plate and let it rest for 5 minutes before serving; this helps retain the juices.