Grilled Greek Chicken
A bright, juicy chicken dish marinated in flavorful garlic, citrus, and herbs, perfect for a quick and easy summer meal.
Ingredients
For the Marinade
- 1/4 cup Olive oil Use the good quality for cooking.
- 1/4 cup Fresh lemon juice Include zest for extra brightness.
- 2 cloves Garlic Grated or finely minced.
- 1 tsp Dried oregano Plus a pinch of thyme and rosemary.
- 2 tbsp Red wine vinegar For tang.
- 1/4 cup Plain Greek yogurt Optional for extra tenderness.
- 1 tsp Kosher salt
- 1 tsp Black pepper
- 1 tsp Honey Or sugar to balance acidity.
For the Chicken
- 2 lbs Boneless skinless chicken thighs or breasts
Instructions
Marinating
- Whisk together olive oil, lemon juice, zest, garlic, oregano, thyme, rosemary, vinegar, yogurt (if using), salt, pepper, and honey until creamy.
- Pat the chicken dry and add to the bowl or zip-top bag. Marinate for at least 30 minutes, up to 2-4 hours.
- If marinating overnight, reduce the amount of yogurt to avoid curing the meat.
Grilling
- Preheat the grill to medium-high heat.
- Remove chicken from fridge and grill until it reaches 165°F in the thickest part; typically 6-7 minutes per side for thighs, 4-5 minutes for thin cut breasts.
- Let cooked chicken rest for 5 minutes before slicing.
Notes
Use leftovers in a comforting chicken noodle soup or salads. Keep a small reserve of marinade for drizzling before serving. Grill extra for meal prep options throughout the week.