This greek chicken breast relies on a fast marinade of olive oil, lemon juice, garlic, and herbs to flavor the meat. The acid in the lemon juice and vinegar tenderizes the chicken while the rosemary, thyme, and oregano provide an earthy flavor.
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Cooking the chicken on a grill gives it charred edges in about ten minutes. You can mix the marinade and let the meat rest while you prepare a side dish, making this a practical choice for busy evenings.
Why You'll Love This Recipe
- Using a resealable bag for marinating ensures the liquid stays in constant contact with the meat
- Setting up a two-zone grill allows you to sear the outside over high heat and finish cooking the center over lower heat
- Resting the chicken after grilling lets the juices redistribute so the meat stays moist when sliced
Essential Ingredients
- Chicken breasts: Choose even-sized pieces or pound them to a uniform thickness so they cook at the same rate.
- Lemon juice: Squeeze fresh lemons rather than using bottled juice for a brighter flavor.
- Garlic: Mince fresh cloves finely to distribute the flavor evenly throughout the marinade.
- Herbs: You can swap the fresh thyme and rosemary for dried versions, but use half the amount since dried herbs are more concentrated.
- Olive oil: Extra virgin olive oil works well here to form the base of the marinade and prevent sticking on the grill.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Mix the marinade: Whisk the olive oil, lemon juice, red wine vinegar, garlic, and herbs together in a bowl. This mixture flavors the meat and helps keep it tender on the grill.
Coat the chicken: Place the poultry in a bag or dish and cover it with the marinade. Let it sit for at least 15 minutes to absorb the flavors.
Grill the meat: Cook the chicken over medium-high heat until it gets a good sear on both sides. Move it to a cooler part of the grill to finish cooking until it reaches a safe internal temperature of 165°F (74°C).
Rest and serve: Take the chicken off the heat and let it rest for a few minutes. This step keeps the meat juicy when you cut into it.
You Must Know
- Always check the thickest part of the chicken with a meat thermometer to ensure it reaches the safe internal temperature of 165°F (74°C)
- Discard any leftover marinade that came into contact with the raw chicken
- If cooking indoors on a grill pan, turn on your exhaust fan as the marinade can smoke slightly over high heat
Serving Ideas
Serve this chicken alongside a cucumber and tomato salad, roasted potatoes, or warm pita bread. It also works well sliced over a bed of mixed greens.
Storing & Reheating
Store leftover chicken in an airtight container in the refrigerator for up to 4 days. You can freeze the cooked chicken for up to 3 months. Reheat gently in a skillet over medium-low heat or in the microwave until warmed through.
FAQ
Can I marinate the chicken overnight?
It is best to marinate this chicken for no more than 2 hours. The lemon juice and vinegar can break down the meat too much if left overnight, changing its texture.
Can I bake this instead of grilling?
Yes, you can bake the chicken in a 400°F (200°C) oven for 20 to 25 minutes until the internal temperature reaches 165°F (74°C).
Do I have to use chicken breasts?
Boneless skinless chicken thighs or chicken tenders work with this same marinade. Adjust the cooking time since thighs and tenders cook at different rates than whole breasts.
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📖 Recipe Card
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Greek Chicken Breast
- Total Time: 30 minutes
- Yield: 5 servings 1x
Description
Boneless skinless chicken breasts are marinated in olive oil, lemon juice, and herbs before grilling.
Ingredients
- 1 1/2 pounds (680 g) boneless skinless chicken breasts
- 3 tablespoons (45 ml) olive oil
- 3 tablespoons (45 ml) fresh lemon juice
- 1 tablespoon (15 ml) red wine vinegar
- 1 tablespoon (15 ml) minced garlic
- 1 teaspoon (5 ml) fresh thyme (or 1/2 teaspoon dried)
- 1/2 teaspoon (2 ml) fresh rosemary, chopped
- 1/2 teaspoon (2 ml) dried oregano
- 1/2 teaspoon (2 ml) kosher salt
- 1/2 teaspoon (2 ml) black pepper
- 1/4 teaspoon (1 ml) cayenne pepper
Instructions
- Combine the olive oil, lemon juice, red wine vinegar, minced garlic, thyme, rosemary, oregano, salt, black pepper, and cayenne pepper in a small bowl.
- Place the chicken breasts in a large resealable plastic bag or a shallow dish.
- Pour the marinade over the chicken, seal the bag or cover the dish, and turn the meat to coat it evenly.
- Let the chicken marinate at room temperature for 15 minutes.
- Heat a grill or grill pan over medium-high heat and lightly oil the grates. Set up a cooler zone on one side of the grill if using an outdoor grill.
- Place the chicken on the hot side of the grill and cook for 4 to 6 minutes per side.
- Move the chicken to the cooler zone if the outside browns before the center finishes cooking.
- Remove the chicken from the grill when a meat thermometer inserted into the thickest part reads 165°F (74°C).
- Let the meat rest for 5 minutes on a cutting board before serving.
Notes
- Always check the thickest part of the chicken with a meat thermometer to ensure it reaches the safe internal temperature of 165°F (74°C).
- Discard any leftover marinade that came into contact with the raw chicken.
- If cooking indoors on a grill pan, turn on your exhaust fan as the marinade can smoke slightly over high heat.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
