Very Greek Grilled Chicken
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 a sandwich, 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.
(Very Greek Grilled Chicken was updated April 2010 with better photos and step-by-step instructions and featured again in 2015 for Friday Flashbacks.)
Very Greek Grilled Chicken
(Makes 6-8 servings, recipe created by Kalyn with memories of Greece in mind.)
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
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).
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Find More Recipes Like This One:
More Chicken for Dinner:
Slow Cooker Chicken Recipes Photo Index Page ~ Slow Cooker from Scratch
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