Very Greek Grilled Chicken
Very Greek Grilled Chicken has all the flavors of Greek Chicken Souvlaki in a grilled chicken breast, and this is the most popular grilling recipe on the blog! And this tasty chicken is Low-Carb, Keto, low-glycemic, Paleo, Gluten-Free, Dairy-Free and South Beach Diet friendly; use the Recipes-by-Diet-Type Index to find more recipes like this one.
For Labor Day weekend I thought it would be fun to spotlight this Very Greek Grilled Chicken, which is the all-time most popular grilling recipe on Kalyn’s Kitchen! And this blog has quite a few grilling recipes, so that’s saying something. If you haven’t tried this recipe yet, I hope it might be a good option for your weekend menu.
I made this Very Greek Grilled Chicken for some very thoughtful people in my family back in 2010, and when I went to the blog to print out the recipe, I decided it was overdue for new photos! I came up with this grilled chicken with Greek flavors in in the very early days of my blog when I was experimenting to see what type of marinade would taste good on grilled chicken, and I’ve made it many, many times since then. Leftover grilled chicken is something I love to have in the fridge to throw on top of a salad or eat in tacos, so even if you’re only cooking for a few people, I recommend making some extra.
If you’re not that experienced with grilling chicken breasts, you might want to read my how-to post with 5 Easy Steps for Juicy Grilled Chicken Breasts. And if it’s not quite grilling weather where you live, you can also cook this chicken in a stove-top grill pan with ridges or a George Foreman Grill with good results.
Start by trimming all visible fat and tendons from the chicken breasts. (I save all those scraps and use to make homemade chicken stock.) Make crosswise slits (not too deep) down the length of each chicken breast. This helps the marinade to penetrate better and ensures that the thicker pieces of chicken cook more evenly. If you have a fresh lemon, using lemon zest in this marinade really perks up the flavor, but it can definitely be made without it. Whisk together the marinade ingredients. (Using a measuring cup with a spout makes it easy to pour the marinade into the plastic bag.) I love to use Ziploc bags to marinate things, but you can also use a glass casserole dish if you’ll be home to turn the chicken a few times. Let chicken marinate for 6-8 hours if you can. Grill chicken over medium-high heat and serve hot. Leftover Greek Chicken is great on salads or Greek tacos, so don’t be afraid to make the full recipe!
More Chicken for Dinner:
Slow Cooker Chicken Recipes Photo Index Page ~ Slow Cooker or Pressure Cooker
Grilled Chicken Caesar Salad ~ Saving Room for Dessert
Rosemary Mustard Grilled Chicken ~ Kalyn’s Kitchen
Roasted Lemon Garlic Spatchcocked Chicken Dinner ~ The Noshery
Sriracha-Glazed Grilled Chicken Kabobs ~ Kalyn’s Kitchen
Chicken Breasts with Jalapeno Cheese Sauce ~ Family Food on the Table
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
Very Greek Grilled Chicken
This Very Greek Grilled Chicken has all the flavors of Greek Chicken Souvlaki in a grilled chicken breast.
- 6-8 boneless, skinless chicken breasts
- 1/2 cup extra virgin olive oil
- 1/3 cup fresh-squeezed lemon juice
- 1 tsp. fresh lemon zest or 1/4 tsp. dried lemon zest (or use a little more lemon juice if you don’t have lemon zest)
- 1 tsp. Greek Seasoning
- 1 tsp. poultry seasoning
- 1 tsp. dried oregano
- black pepper to taste
- (If you’re not that experienced grilling chicken, you might want to read 5 Easy Steps for Juicy Grilled Chicken Breasts before you make this.)
- Trim all visible fat and membranes from chicken breasts.
- I like to make small crosswise slits about 1/2 inch apart down the length of each chicken breast to help the marinade penetrate the meat.
- Put chicken in single layer in Ziploc bag.
- Combine marinade ingredients and pour over chicken.
- Marinate in refrigerator 6-8 hours or all day if desired. (If you don’t have that long to marinate I recommend increasing the lemon juice a little.)
- When you’re ready to cook, take chicken out of the marinade and let it come to room temperature if you have time.
- To cook, spray the grill with non-stick spray or oil; then preheat to medium hot (you can only hold your hand there a few seconds at that heat.)
- Put chicken on grill top side down on the diagonal and cook about 4 minutes (or until you see grill marks when you lift up the edge.)
- Rotate chicken pieces so they’re going on the diagonal the other way and cook about 4 minutes more (until you see criss-cross grill marks.)
- Turn chicken over and cook about 4-8 minutes on the other side, until chicken feels firm but not hard to the touch when you press on it with your fingers. (Actual cooking time will vary depending on chicken temperature and how hot your grill is. You can also test the doneness with an Instant-Read Meat Thermometer).
- Even if you’re only cooking for a few people I recommend making the whole recipe. The leftover chicken is great to cut up on top of a salad, in Greek tacos, or mixed into some stir-fried veggies for a quick lunch.
This recipe created by Kalyn.All images and text ©
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Very Greek Grilled Chicken is great for any phase of the South Beach Diet, or any type of Low-Carb eating plan, including Keto or Paleo.
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.