Go Back

Juicy Greek Chicken

Juicy Greek chicken marinated in lemon, garlic, oregano, and thyme, then grilled until tender and juicy with an internal temperature of 165°F. Expect classic Mediterranean flavor with bright citrus zest and a herb-forward profile.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Marinating 4 hours
Total Time 4 hours 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Greek
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Chicken pieces
  • 2.5 lb chicken pieces
Greek marinade
  • 0.3333333 cup olive oil
  • 0.25 cup lemon juice
  • 2 lemons zest of 2 lemons
  • 4 clove garlic minced
  • 2 tbsp fresh oregano or use dried oregano instead
  • 1 tbsp dried oregano use if not using fresh
  • 1 tsp dried thyme
  • 0.5 salt to taste
  • 0.5 black pepper to taste

Equipment

  • 1 grill

Method
 

Make the marinade
  1. Whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper until well combined, with a uniform glossy texture.
Marinate
  1. Add the chicken to the marinade, cover, and refrigerate for 4-24 hours so the surface looks well coated and glossy.
Grill
  1. Preheat the grill to medium-high heat and grill the chicken until the thickest part reaches 165°F, about 25 minutes, turning as needed for even char.
Rest and serve
  1. Transfer the chicken to a plate and let it rest 5 minutes before serving to keep juices inside and the texture tender.

Notes

For the juiciest results, use chicken pieces with some bone or skin if possible, and keep the grill lid closed between turns. Refrigerate leftovers in a covered container up to 3 days; freeze cooked chicken up to 3 months. For a gluten-free swap, none is needed—just keep seasonings and marinades free of hidden additives. If you want less acidity, reduce lemon juice to 3 tbsp while keeping zest and herbs the same.