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Juicy Greek Chicken

Juicy Greek chicken marinated in lemon, garlic, oregano, and thyme, then grilled until the inside reaches 165°F. Expect tender, flavorful chicken with classic Mediterranean herb brightness and a juicy bite.
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Prep Time 15 minutes
Cook Time 25 minutes
marinating 4 hours
Total Time 4 hours 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Greek
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken pieces
  • 2.5 lb chicken pieces
Greek marinade
  • 0.33 cup olive oil
  • 0.25 cup lemon juice
  • 1 lemon zest of 2 lemons
  • 4 garlic cloves minced
  • 2 tbsp fresh oregano Use dried oregano if needed: 1 tbsp dried in place of 2 tbsp fresh.
  • 1 tsp dried thyme
  • 1 salt and pepper to taste

Equipment

  • 1 grill

Method
 

Make the marinade
  1. Whisk olive oil, lemon juice, lemon zest, minced garlic, fresh oregano, dried thyme, salt, and pepper until evenly combined.
  2. Taste the marinade and adjust with more salt and pepper if needed.
Marinate
  1. Add the chicken pieces to a bowl or bag and coat thoroughly with the marinade.
  2. Cover and refrigerate for 4-24 hours to marinate.
Grill
  1. Preheat your grill to medium-high heat and lightly oil the grates.
  2. Grill chicken over medium-high heat until the thickest pieces reach 165°F internal temperature, turning as needed.
  3. Transfer chicken to a plate and let rest for 5 minutes before serving.

Notes

Pro tip: pull the chicken when it hits 165°F in the thickest part, then rest it 5 minutes—this helps the juices redistribute for a juicy result. Store leftovers in the refrigerator up to 3 days; freeze cooked chicken up to 2 months. For a dietary swap, use skinless chicken pieces for lower fat while keeping the same lemon-oregano marinade.