Grilled Greek Chicken
Fire up your grill and bring Mediterranean flavors to your table with this Grilled Greek Chicken recipe! Juicy, tender chicken breasts soak up a vibrant marinade made with olive oil, freshly squeezed lemon juice, minced garlic, and fragrant herbs like oregano and thyme, complemented by a touch of earthy cumin and smoky paprika. After a quick grill to charred perfection, this dish is finished with a sprinkling of fresh parsley and served with tangy lemon wedges for that classic Greek zest. Perfect for weeknight dinners or summer cookouts, this easy-to-make recipe is ready in under 30 minutes of active time, and it pairs beautifully with a crisp Greek salad or warm pita bread. Make sure to marinate the chicken for 2-4 hours for maximum flavor—this is your go-to recipe for deliciously light yet satisfying grilled chicken.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 0.25 cup Olive oil
- 0.25 cup Lemon juice (freshly squeezed)
- 4 cloves Garlic cloves (minced)
- 1.5 teaspoons Dried oregano
- 1 teaspoon Dried thyme
- 0.5 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 4 pieces Lemon wedges (for serving)
Instructions
Place the chicken breasts on a cutting board and pound them lightly with a meat mallet until they are of even thickness for uniform cooking.
In a medium bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, dried thyme, ground cumin, paprika, salt, and black pepper to make the marinade.
Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are evenly coated. Seal the bag or cover the dish with plastic wrap.
Refrigerate the chicken and let it marinate for at least 30 minutes or up to 4 hours. For best flavor, marinate for 2-4 hours.
Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
Remove the chicken from the marinade and let any excess drip off. Discard the used marinade.
Place the chicken breasts on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer for accuracy.
Remove the chicken from the grill and let it rest for 3-5 minutes to retain its juices.
Garnish the grilled chicken with chopped fresh parsley and serve hot with lemon wedges on the side.
Nutrition Facts
Calories |
1720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.2 g | 105% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2888 mg | 126% | |
| Total Carbohydrate | 18.2 g | 7% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 4.8 g | ||
| Protein | 218.3 g | 437% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 180 mg | 14% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2186 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
