Kalyn's Kitchen

Very Greek Grilled Chicken (Video)

Very Greek Grilled Chicken has Greek Chicken Souvlaki flavors in a grilled chicken breast, and it’s one of the most popular grilling recipes on the blog! 

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Close-up photo for Very Greek Grilled Chicken

This popular Very Greek Grilled Chicken might be 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 my favorite Greek grilled chicken recipe yet, I hope it might be something that makes it on to your menu soon!

I came up with this grilled chicken with Greek flavors in in the very early days of the blog when I was experimenting to see what type of marinade would taste good on grilled chicken, and I’ve made it every summer for many years now. This is a recipe where longer marinating time won’t hurt a bit, but please take time to marinate the chicken at least the 6 hours minimum time I’m recommending. And if you really, really like lemon (like me!) a little extra lemon juice wouldn’t hurt.

Leftover grilled chicken is something I love to have in the fridge to throw on top of a salad or eat in tacos. I only made four pieces of chicken to make taking photos a bit easier, but this recipe makes 8 servings, and I recommend making it all and enjoying the leftover chicken.

What ingredients do you need for this recipe?

Tips for Making Juicy Grilled Chicken Breasts:

If you’re not that experienced with grilling chicken breasts, you might want to read my how-to post that has 5 Easy Steps for Juicy Grilled Chicken Breasts.

Can You Cook Very Greek Grilled Chicken without an Outdoor Grill?

If it’s not quite grilling weather where you live or you don’t have an outdoor grill, you can also cook this chicken on a stove-top grill pan with ridges or a George Foreman Grill with good results. (affiliate links)

Very Greek Grilled Chicken process shots collage

How to make this recipe:

(See complete recipe below, including nutritional information.)

  1. Start by trimming all visible fat and tendons from the chicken breasts. (I save all those scraps and use to make homemade chicken stock.)
  2. Make crosswise slits (not too deep) down the length of each chicken breast. This ensures that the thicker pieces of chicken cook more evenly and gives more surface for the marinade.
  3. 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.
  4. Whisk together the marinade ingredients. (Using a measuring cup with a spout makes it easy to pour the marinade into the plastic bag.)
  5. 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.
  6. Let chicken marinate for 6-8 hours if you can.
  7. Dump the chicken and marinade into a colander placed in the sink and let chicken come to room temperature.
  8. Spray the grill with non-stick spray or oil; then preheat to medium-high.
  9. 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.)
  10. 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.)
  11. 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.
  12. Actual cooking time will vary depending on chicken temperature and how hot your grill is.
  13. If you have one I would test the doneness with an Instant-Read Meat Thermometer (affiliate link).
  14. Leftover Greek Chicken is great on salads or Greek tacos, so don’t be afraid to make the full recipe!

Thumbnail photo for Very Greek Grilled Chicken

Make it a Low-Carb Meal:

For a low-carb meal, serve with something like Slow Roasted Asparagus or Chopped Greek-Style Salad with Peppers. Or serve with Grilled Zucchini, which could cook right along side the chicken on the grill. And for an ultra-easy side dish, the chicken in the photo is served with Cucumbers Caesar.

More Chicken for Dinner:

Slow Cooker or Instant Pot Chicken Recipes ~ 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 category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Close-up photo for Very Greek Grilled Chicken

Very Greek Grilled Chicken

Yield 8 servings
Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes

This Very Greek Grilled Chicken has all the flavors of Greek Chicken Souvlaki in a grilled chicken breast.

Ingredients

Ingredients

  • 8 boneless, skinless chicken breasts

Marinade Ingredients

  • 1/2 cup extra virgin olive oil
  • 1/3 cup fresh-squeezed lemon juice
  • 1 tsp. (or more) fresh lemon zest (see notes)
  • 1 tsp. Greek Seasoning
  • 1 tsp. poultry seasoning
  • 1 tsp. dried oregano
  • black pepper to taste

Instructions

  1. If you’re not that experienced grilling chicken, you might want to read How to Make Juicy Grilled Chicken Breasts before you make this.
  2. Trim all visible fat and membranes from chicken breasts.
  3. 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.
  4. Put chicken in single layer in Ziploc bag.
  5. Combine olive oil, fresh-squeezed lemon juice, lemon zest, Greek Seasoning (affiliate link), Poultry Seasoning (affiliate link), Dried Greek Oregano (affiliate link), and black pepper to make the marinade  and pour over chicken.
  6. Marinate chicken in refrigerator 6-8 hours or all day if desired. (If you don’t have at least 6 hours to marinate I recommend increasing the lemon juice a little.)
  7. When you’re ready to cook, dump chicken and marinade into a colander placed in the sink and let it drain and come to room temperature if you have time.
  8. To cook, spray the grill with non-stick spray or oil; then preheat to medium-high (you can only hold your hand there a few seconds at that heat.)
  9. Put chicken on grill top side down on the diagonal to grill grates and cook about 4 minutes (or until you see grill marks when you lift up the edge.)
  10. 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.)
  11. 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.
  12. You can test the doneness with an Instant-Read Meat Thermometer (affiliate link) if you have one. Grilled Chicken should have an internal temperature of 165F/75C to be safe.
  13. 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.

Notes

If you don't have a fresh lemon to get lemon zest, you can use 1/4 tsp. dried lemon zest (or use a little more lemon juice if you don’t have lemon zest). This chicken could also be cooked in a stove-top grill pan with ridges or a George Foreman Grill with good results (affiliate links).

This recipe created by Kalyn.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 322Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 102mgSodium: 279mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 37g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Very Greek Grilled Chicken is great for any type of Low-Carb or carb-conscious eating plan, including Keto, Paleo, or any phase of the original South Beach Diet.

Find More Recipes Like This One:
Use Grilling Recipes to 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.

Historical Notes for this Recipe:
This recipe was first posted (without any photos!) in 2005. It was last updated in 2021.

Pinterest image of Very Greek Grilled Chicken

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    80 Comments on “Very Greek Grilled Chicken (Video)”

  1. I have always read where chef’s say when using a citrus marinade you only do so for a few hours as it will start to “cook” the chicken and effect taste and consistency. You say to marinade all day. Please advise and clarify! Thank you!

    • I have made this many, many times following these instructions. There are other ingredients in the marinade besides the citrus juice.

  2. What suggestion would you make for making ahead to freeze? Marinade for the 8 hours then pour out the marinade and then freezing the uncooked chicken?
    Thanks! I have been following your blog for MANY years!

  3. I really like those slits that you cut in the chicken. Both for presentation and flavor. I need to remember to do that. I’ll be trying this recipe. Looks delish Kalyn.

  4. What is the cucumber side with this?

    • It’s an easy recipe called Cucumbers Caesar. I added a link in the section where it says “Make it a Low-Carb Meal.” Hope you enjoy.

  5. This is a delicious marinade! I prepared this several times last summer – really gives some umph to plain breasts and outdoor grilling makes them even tastier.

  6. Pingback: Cheesy Grilled Bruschetta Chicken - Garnish with Lemon

  7. My husband and I love this recipe1 We make it regularly. It is extremely flavorful which is our favorite! Thanks for the great recipe!

  8. So sick of literally every recipe website burying the actual recipe halfway down the page so we have to scroll through a bunch of nonsense before we get to it. This fad has to stop.

  9. We’ve never grilled chicken breasts b/c we were worried they would come out dry. Will marinating them prevent this? They DO look amazing!

    • Yes, marinating and then being carefull not to overcook the chicken breasts will keep them juicy on the grill. Check out my post on 5 Easy Steps for Juicy Grilled Chicken Breasts, linked in the post above, for more info.

  10. Pingback: 30 Grilling Recipes for Outdoor Entertaining | The Welcoming Table

  11. I don’t know if something went wrong with mine. Maybe I overcooked it, but the chicken had a very odd bitter taste to it. It kind of ruined my meal prep for the week so I wasn’t too pleased with that. I tried to use a George Foreman grill to cook it, so perhaps that was not intended. In any case, the flavor that the marinade gave the chicken was not appetizing to me at all.

    • Did you use fresh-squeezed lemon juice? That’s my first thought if you didn’t like the marinade. Using the George Foreman Grill should be fine, but bottled lemon juice won’t be good in this recipe. Other than that, I can’t imagine what would have caused it. Many, many people have enjoyed it and I’ve made it over and over myself as well. Sorry it was not a winner for you.

  12. Thanks for your comments about the lemon juice! Thinking back, I probably did use the bottled juice. I didn't have any fresh lemons. I bought lemons this time, and am making this today. Thanks! 🙂

  13. Did anyone have any problems with the lemon in the marinade? I tried making something similar a few months ago. I marinated the chicken in a bunch of ingredients (including lemon) for about six hours, and the lemon actually cooked the chicken! This recipe looks amazing, but I'm concerned about this. I had basically thrown $10.00 out the window, there was no way I was going to feed that to my family.

    • I have made this many, many times with no problems. Of course you can use less lemon juice if you prefer, but definitely this is not going to hurt the chicken.

    • Could it be a fresh lemon vs. the kind that you buy? Maybe if it was the kind you buy, could it have been expired or something?

    • I would not recommend anything but fresh-squeezed lemon juice for this recipe. Commercial lemon juice is sometimes much stronger!

  14. Hi! My name is Jessica and I am starting up a meal planning blog. This blog will be compiled throughout all of 2017 and will launch in 2018. My purpose will be to help families learn to meal plan by giving convenient, easy, and inexpensive plans, already laid out for each day. This will not be a recipe blog because to be honest, I'm not that good of a cook. Lol. I just see things I like and can put them in meals well.

    Just a few days ago, I made this Greek Chicken and OMG! It was absolutely stellar! I was wondering if I could have permission to include this recipe in my blog? You would have full credit, and I would only post a link to each recipe, which would take them directly to your site. I would not suggest any changes as I felt it was absolutely perfect as is.

    Thank you for your consideration,
    Jessica

    • Hi Jessica. I would prefer to discuss this sort of thing by e-mail. You can e-mail me at kalynskitchen (at) comcast (dot) net.

  15. Question, I did this and left it in the fridge while I was at work 7 hours, came home and the virgin olive oil looked like it harden up some, it wasn't complete liquid like then I put it in. Is that normal?

    • The olive oil will thicken when it's cooled, but it doesn't impact the results at all. Let it come to room temperature in the bag when you're ready to cook.

  16. I made this for my family! Was a hit! Super easy and deelish! Thanks for sharing 🙂

  17. This was Yummy! I was wondering the nutritional information 🙂

    • I don't try to calculate nutritional information since there are so many variables as to portion size, etc., but I've added a link after the recipe for Calorie Count where you can enter the recipe and they'll calculate it for you.

  18. Do you think I could half this recipe to make a smaller amount?

  19. Love the simplicity of this chicken. Pinned!

  20. Do you know how many calories this is?

    • Jessica, I don't count calories but if you want that info I recommend entering the recipe into Calorie Count, which will calculate it for you.