Grilled Greek Chicken Recipe

5 from 1 vote

Grilled Greek Chicken combines chicken breasts with a yogurt-based marinade for the most tender and delicious meat. Add this succulent chicken to bowls, salads, or eat it alongside your favorite sides for a meal your whole family will love!

Course Main Dish

Cuisine Greek

Keyword grilled Greek chicken

Prep Time 10

Cook Time 20

Time to marinate 30

Total Time 1

Servings servings

Calories 399kcal

Author Sue Ringsdorf

Ingredients

2 pounds boneless, skinless chicken breasts
1/4 cup extra-virgin olive oil
1/2 cup Greek yogurt
2 Tablespoons fresh lemon juice
2-3 cloves garlic - minced
1 teaspoon dried thyme
1 teaspoon dried oregano
kosher salt and freshly ground black pepper - to taste

Instructions

Prep the chicken. Use a sharp knife to butterfly the chicken breasts. Add to a resealable bag.
Make chicken marinade. In a medium bowl, combine the Greek yogurt, olive oil, fresh lemon juice, minced garlic, dried thyme, dried oregano, kosher salt, and freshly ground black pepper. Combine well with a whisk.
1/4 cup extra-virgin olive oil, 1/2 cup Greek yogurt, 2 Tablespoons fresh lemon juice, 2-3 cloves garlic, 1 teaspoon dried thyme, 1 teaspoon dried oregano, kosher salt and freshly ground black pepper
Add marinade to chicken. Spoon the marinade over the chicken and seal. Use your hands to massage the ingredients into the chicken. Place in the refrigerator for a couple of hours to let the flavors meld.
2 pounds boneless, skinless chicken breasts
Grill chicken. Light an outdoor grill to medium heat - about 350 degrees f. When hot, add the chicken and grill on one side for several minutes before flipping to the other side. Cook until the internal temperature registers 165 degrees on a digital thermometer.
Rest chicken. Let the chicken rest at room temperature for 10 minutes.
Slice chicken. Use a sharp knife to thinly slice the chicken into strips.
Serve chicken. Add greek chicken to our Mediterranean Grain Bowl, other bowls, salads, wraps, or just eat it plain.

Notes

Don't marinate the chicken in lemon juice for over three hours. So if needed, soak the chicken in the other ingredients and add the lemon juice later.
This chicken will not get as brown due to the white yogurt in the marinade. That's ok. It's still delicious!
The acidity in Greek yogurt helps tenderize the chicken, making it more succulent and juicy when cooked. The thick consistency of Greek yogurt also allows it to cling to the chicken, ensuring that the marinade penetrates deeply into the meat,
Chicken is done when it reaches an internal temperature of 165 degrees f. We often take it off the grill at around 160 degrees to allow for a little bit of carry over cooking.

Nutrition