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Juicy Greek Chicken

Juicy Greek chicken marinated in olive oil, lemon, garlic, and oregano, then grilled until tender and juicy at 165°F. Bright citrus zest and dried thyme round out the classic Mediterranean flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
marinating 4 hours
Total Time 4 hours 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Greek
Calories: 420
Ingredients Method Notes

Ingredients
  

chicken pieces
  • 2.5 lb chicken pieces
olive oil
  • 0.33 cup olive oil
lemon juice
  • 0.25 cup lemon juice
lemon zest
  • 2 lemon zest zest of 2 lemons
garlic
  • 4 garlic minced cloves
fresh oregano
  • 2 tbsp fresh oregano or use dried oregano (1 tbsp)
dried thyme
  • 1 tsp dried thyme
salt
  • 1 salt to taste
pepper
  • 1 pepper to taste

Method
 

Make the Greek marinade
  1. Whisk together olive oil, lemon juice, lemon zest, garlic, fresh oregano (or dried oregano), dried thyme, salt, and pepper until evenly combined (about 30 seconds).
Marinate the chicken
  1. Add chicken pieces to the marinade and coat thoroughly, then cover and refrigerate for 4 to 24 hours. Visual cue: the chicken should look glossy and evenly seasoned.
Grill
  1. Preheat the grill to medium-high heat, then grill chicken until the internal temperature reaches 165°F. Visual cue: grill marks appear and juices run clear as it finishes cooking.
Rest and serve
  1. Let the chicken rest 5 minutes before serving to keep it juicy. Visual cue: the surface settles and the chicken firms up slightly.

Notes

Pro tip: if you’re using boneless pieces, keep similar sizes so they hit 165°F at the same time. Refrigerate leftover chicken in an airtight container for up to 3 days; freeze is yes (up to 2 months) for best texture. For a lighter option, replace half the olive oil with extra lemon juice to maintain flavor with less fat.