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Very Greek Grilled Chicken

A bright, lemony marinated grilled chicken with Greek herbs that’s perfect for salads, wraps, or a main course.
Prep Time15 minutes
Cook Time16 minutes
Total Time31 minutes
Servings: 8 servings

Ingredients

  • 8 boneless skinless chicken breasts
  • 1/2 cup olive oil for marinade
  • 1/3 cup fresh-squeezed lemon juice
  • 1 tsp lemon zest from 1 lemon
  • 1 tbsp Greek seasoning
  • 1 tsp poultry seasoning
  • 1 tbsp dried Greek oregano
  • 1/2 tsp black pepper

Instructions

  • Trim any visible fat and membranes from the chicken breasts.
  • Make shallow crosswise slits about 1/2 inch apart along each breast to help the marinade penetrate.
  • In a bowl, whisk together the olive oil, lemon juice, lemon zest, Greek seasoning, poultry seasoning, dried oregano, and black pepper to form the marinade.
  • Place the chicken in a single layer in a large resealable plastic bag and pour in the marinade; seal the bag and press to coat the chicken evenly.
  • Marinate in the refrigerator for 6–8 hours or up to all day. If you have less than 6 hours, increase the lemon juice slightly.
  • When ready to cook, remove chicken from the fridge and pour the bag contents into a colander to drain; let the chicken come toward room temperature if time allows.
  • Preheat the grill to medium-high and oil the grates or spray with nonstick spray.
  • Place chicken on the grill top side down on the diagonal to the grates and cook about 4 minutes, then rotate each piece to create diagonal grill marks and cook another 4 minutes.
  • Flip the chicken and cook the other side about 4–8 minutes more, until the chicken feels firm but not hard and registers 165°F (75°C) with an instant-read thermometer.
  • Transfer the chicken to a plate or cutting board and let rest a few minutes before serving or slicing.
  • Use leftovers in salads, wraps, or other dishes as desired.

Equipment

  • large resealable plastic bag (or container)
  • Bowl
  • Measuring Spoons
  • Grill or Grill Pan
  • Tongs
  • Colander
  • instant-read thermometer (optional)

Notes

  • Marinate at least 6 hours for best flavor.
  • If short on time, increase lemon juice for quicker penetration.
  • Bring chicken toward room temperature before grilling for even cooking.
  • Cook to an internal temperature of 165°F (75°C) to ensure doneness.
  • Leftovers are good for salads and wraps.