Juicy Greek Chicken

Juicy Greek chicken with a lemon, garlic, and oregano marinade for tender, flavorful grilled meat. Marinate for hours, grill to 165°F, and rest 5 minutes for juicy slices with classic Mediterranean taste.

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Prep Time 15

Cook Time 25

marinating 4

Total Time 4 40

Servings: 6 servings

Course: Main Dish

Cuisine: Greek

Calories: 520

Ingredients Equipment Method Notes

Ingredients

Chicken pieces

2 lb chicken pieces Use a mix of bone-in or boneless pieces for best juiciness.

Greek marinade

0.33 cup olive oil
0.25 cup lemon juice
lemon zest of 2 lemons Zest before juicing.
4 clove garlic minced
2 tbsp fresh oregano Or use dried oregano as noted below.
1 tbsp dried oregano Optional swap if you don't have fresh oregano.
1 tsp dried thyme
salt To taste.
black pepper To taste.

Equipment

1 grill

Method

Make the marinade

Whisk together olive oil, lemon juice, lemon zest, minced garlic, fresh oregano, dried thyme, salt, and pepper until well combined and fragrant.
If using dried oregano instead of fresh, whisk it in at the same point so the flavor disperses evenly.

Marinate

Add the chicken pieces to the marinade, coat evenly, and marinate for 4 to 24 hours in the refrigerator with cover or sealed container.

Grill

Preheat the grill to medium-high heat, then grill the marinated chicken until the thickest part reaches 165°F internal temperature, turning as needed for even browning.

Rest and serve

Let the grilled chicken rest for 5 minutes before serving so the juices reabsorb and the pieces stay tender.

Notes

For best juiciness, marinate on the longer side (up to 24 hours) and pat chicken lightly if it’s very wet before grilling so you get better grill marks. Refrigerate leftovers in a sealed container up to 3–4 days; freezer: yes, freeze cooked chicken up to 2–3 months. Dietary swap: use boneless skinless chicken breast for a leaner option, but watch closely to avoid overcooking.