Why You’ll Love Greek Chicken Recipe
The combination of fresh lemon, garlic, herbs, and olive oil gives the chicken plenty of flavor without requiring complicated ingredients. The marinade also helps keep the chicken tender and juicy while it cooks.
You can prepare this Greek Chicken on the grill for a lightly smoky flavor or bake it in the oven when grilling isn’t convenient. Both methods are simple and produce delicious results.
Feta cheese adds a creamy, salty finish that complements the citrusy chicken, while grilled lemon slices make the dish especially fresh and inviting. It pairs easily with salads, roasted vegetables, rice, potatoes, couscous, or warm pita bread.
The chicken can also be marinated ahead of time, making this recipe convenient when you want to do most of the preparation earlier in the day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless skinless chicken breasts
- Lemons, sliced
- Feta cheese, crumbled
- Extra virgin olive oil
- Fresh lemon juice
- Garlic, minced
- Fresh thyme leaves
- Fresh oregano, chopped
- Sea salt
- Black pepper
The fresh herbs, garlic, and lemon create the signature Mediterranean flavor of this dish. Extra virgin olive oil brings everything together in the marinade, while feta provides a savory finishing touch.
Directions
Marinate the Chicken
Combine the extra virgin olive oil, lemon juice, minced garlic, fresh thyme, oregano, sea salt, and black pepper in a jar, sealable bag, or small mixing bowl. Stir or shake until the marinade is thoroughly combined.
Place the chicken breasts in a casserole dish or sealable bag. Pour the marinade over the chicken, making sure each breast is well coated. Cover or seal and refrigerate for at least 30 minutes or for up to 24 hours.
Grill the Chicken
Preheat the grill to medium-high heat and lightly brush the grates with oil.
Remove the chicken breasts from the marinade and place them directly on the hot grill. Discard the remaining marinade.
Close the grill lid and cook the chicken for approximately 6 minutes. Turn the chicken and continue grilling for another 5 to 7 minutes, or until cooked through. Check the thickest portion with a meat thermometer to ensure it reaches a safe internal temperature of 165°F.
Place the lemon slices on the grill and cook for approximately 30 seconds per side, just until lightly charred.
Remove the chicken from the grill and immediately top it with crumbled feta and the grilled lemon slices. Allow the chicken to rest for 5 to 10 minutes before slicing and serving.
Oven Method
Marinate the chicken following the same instructions above.
Preheat the oven to 400°F. Transfer the marinated chicken breasts to a casserole or baking dish.
Bake uncovered for approximately 20 minutes, depending on the thickness of the chicken breasts, until the thickest part reaches an internal temperature of 165°F.
Remove the chicken from the oven and sprinkle with crumbled feta. Let it rest for 5 to 10 minutes before slicing and serving.
Servings and timing
This recipe makes approximately 3 servings.
Preparation and cooking time: 25 minutes
Marinating time: at least 30 minutes
Servings: 3
The chicken can be left in the marinade for up to 24 hours, making it an excellent recipe to prepare in advance. Cooking time can vary slightly depending on the thickness of the chicken breasts and whether you choose the grill or oven method.
Variations
Add More Mediterranean Herbs
Add fresh parsley, rosemary, or dill to the marinade for another layer of herbaceous flavor. You can also use a Greek seasoning blend when fresh herbs aren’t available.
Make Greek Chicken Thighs
Replace the chicken breasts with boneless, skinless chicken thighs. Their slightly higher fat content makes them especially juicy and flavorful. Adjust the cooking time as necessary and always cook the chicken to a safe internal temperature.
Add a Spicy Kick
Add crushed red pepper flakes or a small pinch of cayenne pepper to the marinade for a subtle amount of heat.
Make Greek Chicken Bowls
Slice the cooked chicken and serve it over rice, quinoa, or couscous. Add cucumber, tomatoes, red onion, olives, feta, and tzatziki for a filling Mediterranean-style bowl.
Serve It as a Salad
Slice the cooled chicken and arrange it over romaine lettuce or mixed greens with tomatoes, cucumbers, red onion, olives, and additional feta.
Use Dried Herbs
If fresh thyme and oregano aren’t available, dried herbs can be substituted. Because dried herbs have a more concentrated flavor, use a smaller quantity than you would with fresh herbs.
Storage/Reheating
Allow leftover Greek Chicken to cool before transferring it to an airtight container. Refrigerate it for up to 3 to 4 days.
For longer storage, place the cooked chicken in a freezer-safe container or bag and freeze for up to 2 to 3 months. Thaw frozen chicken overnight in the refrigerator before reheating.
To reheat in the oven, place the chicken in a baking dish, add a small splash of water or broth to help prevent drying, cover loosely, and warm at 350°F until heated through.
For a faster option, microwave individual portions in short intervals until hot. Avoid overheating because chicken breast can become dry.
You can also enjoy leftover Greek Chicken cold or at room temperature in salads, wraps, sandwiches, and grain bowls.
FAQs
1. How long should I marinate Greek Chicken?
Marinate the chicken for at least 30 minutes to allow the lemon, garlic, olive oil, and herbs to develop their flavor. For a stronger flavor, you can prepare it several hours ahead and refrigerate it. The chicken can remain in the marinade for up to 24 hours.
2. Can I make Greek Chicken without a grill?
Yes. This recipe includes an easy oven method. Bake the marinated chicken in an uncovered baking dish at 400°F for approximately 20 minutes, adjusting the cooking time according to the thickness of the chicken.
3. How do I know when the chicken is fully cooked?
The most reliable method is to use an instant-read meat thermometer. Insert it into the thickest part of the chicken breast. Chicken is safely cooked when its internal temperature reaches 165°F.
4. Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs work very well with this Greek marinade. They may require a slightly different cooking time, so use the internal temperature rather than cooking time alone to determine doneness.
5. Why should I let the chicken rest before slicing?
Resting allows the juices inside the chicken to redistribute instead of immediately running onto the cutting board. Giving the chicken 5 to 10 minutes to rest helps keep each slice moist and tender.
6. What should I serve with Greek Chicken?
Greek Chicken pairs well with roasted potatoes, lemon rice, couscous, quinoa, grilled vegetables, Greek salad, cucumber salad, pita bread, hummus, or tzatziki. You can also use sliced chicken in wraps or grain bowls.
7. Can I prepare the marinade ahead of time?
Yes. The marinade can be mixed ahead and refrigerated in a sealed container. When you’re ready to prepare the meal, add it to the chicken and allow enough time for the chicken to marinate before cooking.
8. Can I use bottled lemon juice?
Fresh lemon juice is recommended because it provides a brighter citrus flavor that works especially well with garlic and fresh herbs. Bottled lemon juice can be used when necessary, although the finished flavor may be slightly different.
9. Can I meal prep this Greek Chicken?
Yes. Cook the chicken ahead of time, let it cool, and divide it into meal-prep containers with rice, quinoa, roasted vegetables, or salad ingredients. Keep cold sauces and delicate salad ingredients separate until you’re ready to eat.
10. Can I freeze cooked Greek Chicken?
Yes. Allow the cooked chicken to cool completely before transferring it to a freezer-safe container. Freeze it for up to 2 to 3 months and thaw overnight in the refrigerator before reheating.
Conclusion
Greek Chicken is a simple way to bring bright Mediterranean flavors to an everyday chicken dinner. Fresh lemon, garlic, olive oil, thyme, and oregano create a flavorful marinade, while crumbled feta and grilled lemon give the finished dish an irresistible savory and citrusy touch.
Whether you grill it outdoors or prepare it in the oven, this versatile chicken works equally well for a quick dinner, meal prep, salads, wraps, and Mediterranean-inspired bowls. Pair it with your favorite vegetables, rice, potatoes, or pita for an easy and satisfying meal.
Greek Chicken
Juicy Greek chicken marinated with lemon, garlic, fresh herbs, and olive oil, then grilled or baked and finished with tangy feta and grilled lemon slices.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Grill or Bake
- Cuisine: Greek
- Diet: Low Salt
Ingredients
- 3 boneless skinless chicken breasts
- 2 lemons (sliced)
- ⅓ cup feta (crumbled)
- ⅓ cup extra virgin olive oil
- ¼ cup lemon juice (2 lemons, juiced)
- 2 tablespoons minced garlic (6 cloves, minced)
- 1 tablespoon thyme (fresh, leaves only)
- 1 tablespoon oregano (fresh, chopped)
- ½ teaspoon sea salt
- ½ teaspoon black pepper
Instructions
- In a sealable jar, bag, or small mixing bowl, combine the olive oil, lemon juice, minced garlic, thyme, oregano, salt, and pepper.
- Place the chicken in a casserole dish or sealable bag and pour the marinade over it. Cover and refrigerate for 30 minutes or up to 24 hours.
- For grilling, preheat the grill to medium-high heat and lightly brush the grates with oil. Remove the chicken from the marinade and discard the remaining marinade.
- Grill the chicken with the lid closed for 6 minutes. Turn and grill for another 5-7 minutes, until the juices run clear and the internal temperature reaches at least 160°F.
- Grill the lemon slices for about 30 seconds per side. Remove the chicken from the grill and immediately top with crumbled feta and grilled lemon slices.
- Allow the chicken to rest for 5-10 minutes before slicing and serving.
- For the oven method, marinate the chicken as directed and preheat the oven to 400°F.
- Place the chicken breasts in a casserole dish and bake uncovered for about 20 minutes, or until the internal temperature reaches 160-165°F.
- Remove from the oven, top with feta, and rest for 5-10 minutes before serving.
Notes
- For deeper flavor, marinate the chicken for several hours or overnight.
- Cooking time may vary depending on the thickness of the chicken breasts.
- For food safety, allow carryover cooking to bring the chicken to 165°F before serving.
- Serve with a Greek salad, roasted vegetables, rice, or warm pita.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 560 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 35 g
- Saturated Fat: 7 g
- Unsaturated Fat: 27 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 52 g
- Cholesterol: 155 mg
