Grilled Greek Chicken Recipe

It's a perfect go-to recipe as - is. I recently tripled it, put everything in the blender (used whole cloves of garlic) blended and poured. Using the blender gave a more even coating of spices (especially the chili flakes). Perfect marinade. Use any chicken cut you like, I've used thighs, and breasts both with skin on/off. I frequently precook for dinner parties and this is a favorite. I marinated the breasts overnight, grilled fast and hot and load everything into an electric skillet. Then I boiled the marinade, added chicken stock, then it is just heat and eat for tender, flavorful chicken with a grilled flavor but less work at party time. Today I'll serve this with a greek salad, greek yogurt on the side (as a dip), good bread and wine. Viola'

I love this marinade. I used this on a big pack of chicken breasts. I pounded the breasts and marinated overnight just because I didn't have time to cook them. Grill them the next day. With the leftovers I let them cool and I sliced the chicken on the diagonal for chicken strips. I froze half of it to use later on salads, pita bread (gyros), etc. The only slight difference was I used half oregano and half majoram. I think I must have read that on his website. I had the majoram on hand that I needed to use. My new standard marinade!

I opted to use boneless skinless thighs instead of the leg quarters. 2/3 of the marinade was perfect for 4 thighs. I then put them into my toaster-oven style air fryer at 325 for 10 minutes or so (actually, until my Meater thermometer told me I had hit 165). Another recipe added to the rotation, although I will use a little more spice heat next time (not that the recipe was wrong; I did not use nearly so much as the recipe called for - it is on me).

One major flaw I caught in time was there is no salt in this recipe. I used red wine vinegar instead of distilled white & added 1 Tbl spoon of Kosher salt. The chicken was delish.

If you thought that this recipe had bland flavor notes, I'm betting that you didn't salt your chicken enough. I only changed a very few, mostly methodological, things and got amazing results: 1. I used used bone-in, skin-on chicken thighs. 2. I used white wine vinegar (nothing fancy, just a bottle I had in my cupboard from the local market). 3. I used 7 cloves of garlic, crushed. 4. I rubbed the oregano in my hand before adding to the marinade. I love releasing the oils in the oregano like this. I also used a good extra virgin olive oil. The smell of the marinade was amazing, the lemon, garlic, and oregano come together so nicely. I did a 5 hour marinade, the grilled result was a real hit in the family. This is a keeper.

Very easy to prepare. Followed recipe as stated except I baked the chicken at 400. Skin super crispy. BF and guests enjoyed. I used lemon greek yogurt and added diced cucumber, dill and hot sauce...it paired perfectly with the chicken. We also added a greek salad plus green beans with walnuts. Will definitely make again and maybe more spicy.

Overall, I really like the recipe, however, the next time I will cut back on the garlic and red pepper flakes. However, I did not use bone in skin on chicken. I marinated chicken tenderloins therefore, maybe it would’ve been less strong if it were on the skin. However, my chicken turned out a little rubbery. I cooked it in a stove top grill pan. I first tried three minutes per side on medium high heat and then the thermometer showed it was only 140°, so I had to do another two minutes or more per side to get it to 165°. Can anybody tell me why it came out rubbery? I would love to know how to do this correctly.

This marinade is fabulous! I made it for a dinner party and used chicken breasts instead. Let them marinate overnight and the end result was a deliciously tender and oh-so-flavorful entree. Highly recommend!

Really good, but need to make just a few minor changes for next time. I need to use fresh garlic and lemon juice next time. Also, way better if it marinated overnight. Lastly, it takes a lot longer on the grill than it says so the drumsticks are not bloody.

Heavenly! Followed the advise of another reviewer and put all ingredients in a blender. Only had bone-in chicken breasts, so I placed them skin side down in a glass pan, poured the marinade over the chicken, covered with plastic wrap and placed in the fridge for 45 mins (that's all the time I had.) Next time I'll plan ahead and marinate exactly as the recipe states. Absolutely wonderful! Served with Orzo and Caramelized Mushrooms from this site.

This is an flavorful marinade that makes your mouth sing. I used chicken breasts and it was amazing. One suggestion is adding some lemon thyme in if you have it. I add a bunch when it’s in abundance in the garden. Love this with Greek orzo salad.

Delicious and super quick to make.

Made it for a small dinner party — everyone raved.

It turned out exactly like the picture!

Restaurant quality is what my husband said and I agree!!!

This was so zesty and good. Grilling it over charcoal gave it additional depth of flavor that is restaurant quality. The extra oregano is a must!

Made it and my stomach is thanking me.

Made it in no time.

No changes made, perfect chicken!

I followed this recipe to the letter using Foster Farm drumsticks (I don't care for the thighs). I grilled it on my patio at 300F, turning every 7 minutes, and did not experience flareups. Even with the vent hood turned on, when I opened the patio door my wife complained of the smell. I cooked eleven drumsticks and threw nine away. The marinade was overpowering. Very disappointed.