Greek Chicken Recipe

Name: Greek Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 160 min
Yield: 8
Ingredients: 0.5 cup olive oil; 2 lemons, juiced; 3 cloves garlic, chopped; 1 tablespoon chopped fresh rosemary; 1 tablespoon chopped fresh thyme; 1 tablespoon chopped fresh oregano; 1 (4 pound) chicken, cut into pieces

Cook Time: 30 minutes

Grilled Chicken with Lemon and Herbs

This flavorful grilled chicken, marinated with a blend of olive oil, lemon juice, and fresh herbs, is a perfect dish for any occasion. The marinade infuses the chicken with aromatic flavors, and grilling gives it a delicious smoky finish.

Ingredients

cup olive oil
2 medium lemons, juiced
3 cloves garlic, chopped
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
1 (4-pound) chicken, cut into pieces

Directions

In a glass dish, combine olive oil, lemon juice, chopped garlic, rosemary, thyme, and oregano. Mix well.
Place the chicken pieces in the marinade, making sure they are evenly coated. Cover the dish and refrigerate for 2 to 3 hours, allowing the chicken to absorb the flavors.
Preheat your outdoor grill to high heat. Lightly oil the grill grate to prevent sticking.
Remove the chicken from the marinade and discard the marinade.
Place the chicken on the preheated grill. Cook for approximately 15 minutes per side, or until the chicken is no longer pink at the bone and the juices run clear. Smaller pieces will cook faster, so adjust the time accordingly.
Use an instant-read thermometer to ensure the chicken reaches an internal temperature of 165F (74C) near the bone.

Nutrition Facts (per serving)

Nutrient	Amount	% Daily Value
Calories	412
Total Fat	31g	39%
Saturated Fat	7g	34%
Cholesterol	97mg	32%
Sodium	95mg	4%
Total Carbohydrate	4g	1%
Dietary Fiber	1g	5%
Protein	31g	62%
Vitamin C	22mg	24%
Calcium	38mg	3%
Iron	2mg	11%
Potassium	319mg	7%

Note: Nutritional information is based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs. The actual amount of marinade consumed may vary depending on marinating time, ingredients, and cooking method.

Author: Karen

History of Greek Chicken

Greek Chicken is a dish that traces its roots to the traditional Mediterranean diet, where ingredients like olive oil, lemon, garlic, and herbs are used to create simple yet flavorful dishes. The use of chicken, especially when marinated in a mixture of these ingredients, has long been a staple in Greek households, offering a satisfying meal with a rich history that stretches back to ancient Greece. The Greeks have always valued food that is not only delicious but also nourishing, and this recipe embodies those ideals with its emphasis on fresh herbs and high-quality olive oil.

Regional Variations

While Greek Chicken is a popular dish across Greece, it is particularly favored in the Mediterranean coastal regions, where the abundance of fresh herbs like oregano and rosemary contributes to its distinct flavor. In some areas, the chicken may be prepared on skewers, much like souvlaki, and grilled over open flames. The choice of herbs and seasonings can vary from region to region, with some incorporating additional ingredients like lemon zest or even a splash of white wine in the marinade. Some Greek islands, such as Crete, are known for their own unique versions of marinated grilled chicken, influenced by local agricultural practices and the availability of fresh produce.

How It Differs from Similar Dishes

Although Greek Chicken shares similarities with other Mediterranean-style grilled chicken recipes, its defining characteristics are the bold use of lemon, garlic, and fresh herbs like oregano and rosemary. Unlike some other grilled chicken recipes, which may rely on store-bought marinades or heavy sauces, Greek Chicken tends to be lighter and more natural, with a focus on the quality of the ingredients rather than the complexity of the preparation. Compared to American barbecue chicken, which often features smoky or sweet glazes, Greek Chicken maintains a fresh and herbaceous flavor profile, making it a lighter alternative.

Where Its Served

Greek Chicken is often served at family gatherings, summer barbecues, or festive occasions in Greece. It is commonly accompanied by side dishes like Greek salad, tzatziki, or orzo, and can be enjoyed with a variety of breads such as pita or flatbread. In restaurants, especially those specializing in Greek or Mediterranean cuisine, its typically featured as part of a larger meze platter or as a main dish served with grilled vegetables. It is also popular in casual settings like beach parties or picnics, where its ability to be served both warm and at room temperature makes it a perfect choice.

Fun Facts

1. Greek cuisine is renowned for its use of olive oil, and it's not just a cooking ingredientit's a symbol of Greek culture and a key to the Mediterranean diet's health benefits.

2. Oregano, one of the herbs in the marinade, has been a staple in Greek cooking for centuries. It is believed to have medicinal properties and was used in ancient Greece to treat ailments like digestive issues and headaches.

3. Greek Chicken, when marinated overnight, allows the flavors to fully penetrate the meat, resulting in incredibly juicy and flavorful chicken. Some chefs even swear by marinating for up to 48 hours for maximum flavor!

4. The dishs simplicity and fresh ingredients have made it a favorite for both home cooks and professional chefs, earning a place on menus worldwide, from casual eateries to high-end Mediterranean restaurants.

FAQ about Greek Chicken Recipe

Leftover Greek chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. Make sure the chicken is cooled down to room temperature before refrigerating to maintain its freshness.

Yes, you can freeze Greek chicken! If you have leftover grilled chicken or if you want to freeze the marinated chicken before cooking, wrap it tightly in plastic wrap or store it in an airtight container. It can be stored in the freezer for up to 3 months. Be sure to thaw it completely in the fridge before cooking or reheating.

Yes, you can definitely use bone-in chicken for this recipe. Just be sure to adjust the cooking time. Bone-in pieces may take a little longer to cook than boneless ones. The internal temperature should still reach 165°F (74°C) to ensure it’s fully cooked.

Yes, you can substitute dried herbs for fresh ones. Use about one-third of the amount of dried herbs as the recipe calls for fresh herbs. For example, if the recipe asks for 1 tablespoon of fresh rosemary, use 1 teaspoon of dried rosemary. Keep in mind that dried herbs have a more concentrated flavor.

Greek chicken pairs well with a variety of side dishes! Some great options include Greek salad, roasted vegetables, rice pilaf, pita bread, tzatziki sauce, or even couscous. For a complete Mediterranean meal, you can serve it with hummus and olives.

To reheat leftover Greek chicken, you can either warm it in the oven at 350°F (175°C) for about 10-15 minutes, or use a microwave for 2-3 minutes, depending on the portion size. If you're reheating it on the grill, ensure it doesn't dry out by basting with a bit of extra marinade or oil.

Yes, marinating the chicken overnight can enhance the flavors even more! Just ensure it’s stored in the refrigerator, and remember to keep it in an airtight container or a sealed zip-top bag. Marinating for up to 24 hours will infuse the chicken with the full flavor of the herbs and lemon.

Yes, you can bake Greek chicken in the oven. Preheat the oven to 400°F (200°C), place the marinated chicken on a baking sheet, and bake for about 25-30 minutes, or until the internal temperature reaches 165°F (74°C). You can also broil the chicken for a few minutes at the end to get a nice crispy texture.

Boneless, skinless chicken breasts are a popular choice for this recipe as they cook quickly and absorb the marinade well. However, bone-in, skin-on chicken pieces like thighs or drumsticks can also work, adding extra flavor and moisture due to the fat content.

Comments

Navy_Mommy

10/06/2025 01:52:54 PM

This is incredible! I used boneless skinless chicken breasts and placed them in the marinade before I froze them. I then thawed over night. I grilled the chicken and it came out perfect. I used a teaspoon each of the dried herbs. The chicken had a great strong lemony taste, plus the hint of the garlic and herbs gave it great kick. I cooked my chicken about 10 minutes per side and they turned out perfect. I can't wait to make again.

Cherries

10/28/2006 08:27:11 PM

Very delicious. I cooked mine in the oven 400 degrees about 45 to 50 min. I would definetly make again. I also added potatos in with my dish and they were so good!!!!!!

Staceybru

08/31/2005 11:26:27 AM

I am a caterer and made this for a wedding rehearsal dinner a few months ago. It was a huge hit! I used boneless, skinless chicken breasts and pounded them so that they were uniform in thickness. I marinated the chicken for 2 days & grilled them about 3 1/2 minutes per side. I garnished the platter with lemon halves, roasted heads of garlic & sprigs of fresh rosemary. My only suggestion is to be careful with the fresh oregano...it is very pungent, so don't get carried away!!

Ruth

11/11/2003 08:31:21 PM

Very juicy and easy to make. I used boneless, skinless breasts, bottled lemon juice and dried herbs - wish I had a mortar and pestle to crush the rosemary. The first time I made this, I only used two breasts but kept the rest of the ingredients the same. I marinated for an hour and then cooked them on the George Foreman grill - delicious! The 2nd time I made four breasts w/the same amount of marinade - not quite as flavorful but still very good. I recommend adding more spices & garlic than the recipe calls for if you like a stronger flavor.

Esmee Williams

02/25/2000 03:03:37 PM

This dish is really, really easy. I didn't have fresh rosemany so I substitued a teaspoon of crushed rosemary and it turned out great.

Ann M.

01/24/2006 03:21:50 PM

My 13-year-old daughter, who suddenly hates everything I put in front of her, absolutely loved this recipe! I've already made it twice in the last 3 weeks. Because it is too cold out to use my grill right now, I put the chicken in the oven for an hour at 350 degrees F. Served with wild rice, salad, and hot dinner rolls made dinner a hit in my house!

sundrops

03/22/2002 03:02:59 PM

Simple and good! I served with Greek Orzo Salad and garlic french bread topped with chopped tomatoes, feta cheese, & chopped olives and got many compliments. Didn't grill the chicken - I baked at 350 for an hour as per suggestion of another review... next time I think I'll try and cover with foil so the chicken is a little more moist.

YayHappens

03/02/2012 08:27:32 PM

For maximum flavor try preparing the marinade mix a day or two in advance (refrigerated) to allow the herb flavors to infuse into the oil. It cuts the marinade time and is much safer than letting the chicken sit refrigerated for longer than it needs to. The dish was magnificent. I served over rice with a tomato, green bean & sprout salad. Will definitely be continuing to make this one!

gym-rat

07/05/2003 04:49:53 PM

I made this last night, and it was fabulous. We had it with pitas, tomatoes, onions and lettuce. I used chicken breast tenders, and didn't grill it for an hour - It would have been to dry. I highly recommend it!

lisajayne

11/17/2008 10:24:23 AM

I LOVE this recipe!! I've made it several times and it's always so yummy-I serve it with pita bread or flat bread, hummus and tzatziki. I also prepare the chicken the night BEFORE I cook it, so it marinates a full day. I turn it and re-coate the chicken once or twice during this time also. I find the chicken really soaks up the marinade that way, and it comes out very tender. I use double the lemon juice, (1/2 cup). I also find this recipe tastes better on skin-on, dark meat chicken, but that's probably because it's fattier! Lastly, I do bake this ( I don't have a BBQ), 350 degrees for one hour. Ladies, if you want to impress a new guy, this is what to cook-you can't screw it up, it takes hardly any time, and he will love it!!

mgresist

10/23/2022 12:22:03 PM

We made this for a dinner for our non-profit group with 20 lbs of bone-in, skin on chicken thighs (multiplied the recipe x 5) and roasted them in the oven. We had fresh rosemary and oregano from our gardens but used dried thyme. It was a huge hit! The important thing is marinating overnight so the flavor gets down into the meat. This recipe is a keeper!

Ray Cone

06/15/2025 01:19:41 AM

A simple, flavorful option for chicken and homemade gyros!

coffeehound

05/02/2025 11:57:36 AM

We cut breast meat into 1” cubes and marinaded an hour. Cooked on a ripping hot cast iron skillet - for addition to a greek salad!

ZumbaJ

05/01/2025 05:08:22 AM

Made phenomenal Greek chicken bowls! With this recipe! Family said this made my top ten recipes!

Mark Mitchell

04/04/2025 02:06:21 PM

Made it last night — huge hit.

Lestey

03/25/2025 10:28:14 PM

When i seen this recipe I liked its simplicity, so I gave it a go! I cooked the chicken and its marinade in a heavy based roasting tray in the oven uncovered @ 190 degC for 1h 20min, after only an hour's marinading time... It was lovely, my whole family love the flavours.. My wife especially enjoyed it, so it has to good as she is not a chicken lover.. A+

Mare

03/24/2025 07:19:44 PM

Excellent recipe! I sauted grape tomatoes with olive oil, lemon juice, minced garlic and spices from the recipe (dried, not fresh) and then added feta cheese. Then served the chicken with this on top. Excellent! Thanks for sharing.

Manuel Cabral

03/23/2025 12:29:35 AM

I made it it’s okay my kids like it

fuzzybuzzard

03/18/2025 09:59:05 PM

Amazing and easy. I used the excess marinade by making a roux (I couldn’t bear to pitch all the wonderful ingredients). It made a lovely gravy and I served it with risotto and steamed veggies 🥦💙💜❤️

Tyler Phillips

03/18/2025 01:14:38 AM

Made it for a party — everyone loved it.

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