Very Greek Grilled Chicken
Very Greek Grilled Chicken has Greek Chicken Souvlaki flavors in a grilled chicken breast, and it’s one of my most popular grilling recipes! And if you like Greek flavors you’ll probably make this grilled chicken over and over.
PIN the Greek Grilled Chicken to try it later!
This popular Very Greek Grilled Chicken is one of the most popular grilling recipe on Kalyn’s Kitchen! And this blog has quite a few Grilling Recipes, so that’s saying something. So in case you haven’t tried this favorite grilled chicken recipe with Greek flavors, I’m recommending it as my Friday Favorites pick this week, in hopes that it might be something that makes it on to your menu over the weekend!
I came up with Greek Grilled Chicken in in the very early days of the blog when I was experimenting to see what type of marinade would taste good on 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 I hope you’ll take time to marinate the chicken at least the 6 hours minimum that I’m recommending. And if you really, really like lemon (like me!) a little extra lemon juice wouldn’t hurt.
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- extra virgin Olive Oil (affiliate link)
- fresh-squeezed lemon juice, I used my fresh-frozen lemon juice for part of it
- fresh lemon zest
- Greek Seasoning (affiliate link)
- Poultry Seasoning (affiliate link)
- Dried Oregano (affiliate link)
- black pepper to taste
What gives this grilled chicken the Greek flavor?
This tasty grilled chicken recipe has the Greek flavor trinity of olive oil, lemon juice, and oregano, and there is added flavor from lemon zest, Greek Seasoning, and Poultry Seasoning.
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 How to Make Juicy Grilled Chicken Breasts.
How much Greek Grilled Chicken does this recipe make?
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 the Very Greek Grilled Chicken when I was taking the photos in this post. But this recipe makes 8 servings, and I recommend making it all and enjoying the leftover chicken.
How low in carbs is this Very Greek Grilled Chicken?
This amazing grilled chicken only has 1 net carb per serving!
How to cook the Greek 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)
How to make Very Greek Grilled Chicken:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- 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 ensures that the thicker pieces of chicken cook more evenly and gives more surface for the marinade.
- 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.
- Dump the chicken and marinade into a colander placed in the sink and let chicken come to room temperature.
- Spray the grill with non-stick spray or oil; then preheat to medium-high.
- 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.
- If you have one I would test the doneness with an Instant Read Meat Thermometer (affiliate link).
- Leftover Greek Chicken is great on salads or Greek tacos, so don’t be afraid to make the full recipe!
Make it a Low-Carb Meal:
For a low-carb meal, serve this Greek Grilled Chicken with something like Easy Roasted Asparagus or Greek 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:
- Vietnamese Chicken Salad with Cabbage
- Rosemary Mustard Grilled Chicken
- Sriracha-Glazed Grilled Chicken Kabobs
Weekend Food Prep:
This Greek Grilled Chicken recipe has been added to a category called Weekend Food Prep where you’ll 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.
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
- If you’re not that experienced grilling chicken, you might want to read How to Make 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 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.
- 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.)
- 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.
- 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.)
- 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.)
- 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 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.
- 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
8Serving Size
1Amount 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.
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 Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This grilled Greek chicken recipe was first posted (without any photos!) in 2005. I’ve been making it ever since that time, and the recipe was last updated with more information in 2024.
65 Comments on “Very Greek Grilled Chicken”
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.
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.
Thanks Lea Ann; glad you like it!
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.
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.
Thanks Kathy; so glad to hear you have enjoyed it!
My husband and I love this recipe. We make it regularly. It is extremely flavorful which is our favorite! Thanks for the great recipe!
Glad you are enjoying it!
Feel free to use another site to get recipes if mine is so annoying for you.
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.
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.
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! 🙂
Ah, hope you enjoy with the fresh lemon juice!
I would not recommend anything but fresh-squeezed lemon juice for this recipe. Commercial lemon juice is sometimes much stronger!
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 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.
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.
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.
I made this for my family! Was a hit! Super easy and deelish! Thanks for sharing 🙂
Thanks, so glad you enjoyed it!
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.
Do you think I could half this recipe to make a smaller amount?
Jessica, definitely you can cut everything in half. The cooking instructions will be the same.
Love the simplicity of this chicken. Pinned!
Thanks Adina, hope you enjoy!
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.
I copy the ingredients and instructions. I create a new google doc and save them in my google drive. I have subfolders for seasoning blends, chicken, beef, pork, fish, vegetarian, side dishes, etc.
Easy to access on my phone, tablet, laptop, or if I want to print them out, it comes out in a nice friendly format without a lot of unneeded info.
Charlotte, it's actually pretty widely available. Most supermarkets will have Cavender's brand near the spices. I will find a link for it at Amazon.com and add to the post in case you can't find it at your store.
It might be that I have "mommy brain", but where would I buy/find Greek Seasoning? Whole Foods?
Thanks! I'm dying to try this recipe!
I've never tried baking this, and I think you would lose out on the charred flavor that makes grilling so good. If you don't have a grill, I'd recommend marinating, then pan fry until the outside is nicely browned and finish by roasting in a hot oven for 10 minutes or so to cook the inside.
I was wondering if baking this versus grilling it will make that big of a difference or not?
BlossomKidsChicago, I haven't ever tried doing that, so I can't say for sure. But my first reaction would be that the marinade ingredients would separate when they freeze (like how the oil will solidify on the top in the fridge) and I think you're right that it would be watery when it thaws. I don't think I would do it that way.
Could you put the marinade in a bag with frozen chicken breasts, then return to the freezer to use later? I assume defrosting the chicken this way might result in diluted marinade from the excess water in frozen chicken, but thought I would ask!
Sandy, you may be interested in this piece I wrote for BlogHer about the safety of MSG. Most experts feel it is safe, and I'm personally not sensitive to it, so that's not an issue for me.
Of course, it's a personal opinion, so if you don't want to use MSG, just stick with the Penzeys brand.
I've been using Penzeys Greek seasoning for awhile & I love it but I looked up the Cavenders since you mention it. They don't list all the ingredients and msg is a top ingredient so I don't want to use it. Is it so good that it's worth using to you? Btw, yours is my favorite cooking and recipe site. thanks so much, sandy
If you look in the comments above I have talked about the brand I use and also the ingredients.
I buy the Penzeys or Spice House Greek seasoning online, but you can get Greek Seasoning at any large grocery store.
Where do we buy the "Greek spices"?
Susan, glad you liked it.
We're having too much rain here too!
Wow–made this tonight, and it was AWEESOME!!!
Unfortunately, it started pouring halfway through cooking, so I had to finish under the broiler–but it was still terrific.
Served this with a greek salad and veggie kabobs.
Donna, right now I have Greek Seasoning from The Spice House, but also get it from Penzeys. The Spice House bottle doesn't list the ingredients but I think it's mostly garlic, dried lemon, dried oregano and salt. I've also used Cavender's Greek seasoning which you can buy at most grocery stores.
The crust on your chicken looks amazing!
I am wondering what is in your "Greek seasoning?" Is it a blend that you buy at the store?
Donna
We made this today and I agree, fresh, crushed garlic is the way to go. Delicious!
Very nice blog 🙂 I make almost the same marinade, except that mine has fresh crushed garlic.
So glad you added the grill pan comment as that was just what I was thinking as I was reading. This looks like a great little recipe for a change of seasonings 😉
This chicken looks delicious! Definitely a recipe to add to my repertoire.
I buy Greek seasoning online from Penzeys or The Spice House. The bottle I have right now doesn't list the ingredients, but I think it's mainly dried lemon, garlic, and oregano with a little salt. You could add any of those ingredients and it would probably turn out fine. You might also try googling, there could be a recipe out there for it.
CJ, thanks!
Great photos.
I love, love, love this recipe.
This sounds really good. I'm always on the look out for new chicken marinades. However, I'm not familiar with Greek seasoning. What is in it? Can I make my own?
Kalyn, this looks like another winner! I am going to make some of this this weekend for salads and pitas during the week.
I love the short ingredient list for this one. I'm sure those few ingredients pack a punch of flavor. You're making me yearn for summer.
This hits all of my favorite flavors, and I love having it left over to shred on top of salad or toss with pasta. Once the grill is fired up, it's just as easy to make 10 chicken breasts as 2, so I always make a lot.
April, so glad you liked it.
This was the best chicken I have EVER had. I adore Greek food, eat a lot of it, and this was as good as a friend (who is Greek) made it. Thank you for the website! Wonderful!
Barbie2be, you could make this with fish and I bet it would taste great, but reduce the marinating time to 1-2 hours. Any longer than that and the lemon juice in the marinade will start to “cook” the fish. Let me know if you try it.
this sounds delicious… could i substitute a nice white fish for the chicken?
Kalyn – That looks delicious. And doesn’t seem all that difficult to make (always a plus!).
Lisa, we did have a nice dinner. She’s a great stepmother so I’m happy I can do it for her.
Your stepmother must consider herself very lucky to have had such a birthday dinner!
I love Greek chicken, I make mine in the crock pot and it’s the only recipe taht makes my mouth water even before taking a bite. So good!
Oh goodie! I love chicken and am always looking for new ways to cook it. This one sounds yummy! Thanks 🙂
I can’t wait to try this one. I love Greek food.
R