Grilled Greek Chicken Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
30 mins
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Total Time
50 mins
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Servings
2 servings
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Calories
547 kcal
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Course
Main Course
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Cuisine
American
Grilled Greek Chicken Recipe
Description
The recipe begins by making a marinade of olive oil, freshly squeezed lemon juice, minced garlic, dried thyme, and oregano. Chicken breasts are scored with shallow slits and coated thoroughly with the marinade, then allowed to rest at room temperature for 20 minutes to absorb flavors. Lemon slices are brushed with olive oil to prevent sticking during grilling.
The chicken is grilled over medium heat until browned and cooked through, about 7 minutes per side, with lemon slices added to the pan and flipped midway for even cooking. Finished chicken is garnished with chopped parsley for freshness and visual appeal.
Using an instant-read thermometer ensures the chicken reaches a safe internal temperature of 165°F, while resting the meat for five minutes before slicing helps retain juices. The grilled chicken offers a balance of tangy lemon, fragrant herbs, and garlic with a nicely seared texture, making it a versatile protein for meals.
Leftovers can be stored refrigerated for up to four days or frozen for three months. Reheating gently helps maintain moisture. Serving the chicken cold in salads is an option.
Ingredients
- ¼ cup olive oil
- 1 tablespoon lemon juice freshly squeezed
- 1 tablespoon garlic minced, fresh
- 1 teaspoon thyme dried
- 1 teaspoon oregano dried
- 1 lemon sliced and seeded
- olive oil spray form
- 1 pound chicken breast boneless skinless
- 1 teaspoon kosher salt or ½ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ½ teaspoon black pepper
- 2 tablespoons parsley chopped, for garnish
Instructions
- Prepare the marinade: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, thyme, and oregano. Transfer the marinade to a resealable bag.
- Cut 3-4 shallow slits on top of each chicken breast. Place the chicken in the bag. Use clean hands to coat the chicken well. Seal the bag, removing as much air as possible. Marinate the chicken at room temperature for 20 minutes.
- Spray the lemon slices on both sides with olive oil. Set aside.
- Remove the chicken from the marinade and discard the bag and the remaining marinade. Season the chicken pieces with salt and pepper on both sides.
- Heat a lightly greased grill pan over medium heat. Place the chicken breasts on the hot grill. Grill them until browned on the bottom, about 7 minutes.
- Turn the chicken pieces over and add the lemon slices to the pan. Continue cooking the chicken until it's fully cooked, about 7 more minutes. Flip the lemon slices midway through cooking.
- Remove the chicken from the grill onto a cutting board. Cover it with foil and allow it to rest for 10 minutes before slicing it.
- Top the chicken with chopped parsley and serve it with the grilled lemon slices.
Notes
- Use an instant-read thermometer to confirm the chicken reaches 165°F internally for safe consumption.
- Rest chicken for at least five minutes after grilling to allow juices to redistribute and retain moisture.
- Adjust grilling time if chicken breasts are larger than 8 ounces to ensure thorough cooking.
- Store leftovers in an airtight container refrigerated up to four days or freeze for up to three months.
- Reheat gently in the microwave to avoid drying out, or serve leftovers cold in salads.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 547 kcal
% Daily Value*
| Serving | 1chicken breast | |
| Calories | 547kcal | 27% |
| Carbohydrates | 8g | 3% |
| Protein | 49g | 98% |
| Fat | 33g | 51% |
| Saturated Fat | 5g | 25% |
| Sodium | 828mg | 35% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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