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Juicy Greek Chicken

Juicy Greek chicken with a bright lemon-oregano marinade and grilled, tender results. Marinate for hours, then grill until the center reaches 165°F for juicy texture and 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 Equipment Method Notes

Ingredients
  

Chicken marinade
  • 1.5 lb chicken pieces Use 2-3 lb total; chicken pieces can be bone-in or boneless for grilling.
  • 0.333 cup olive oil
  • 0.25 cup lemon juice
  • 2 lemons Zest 2 lemons for the marinade and use additional lemon slices for serving if desired.
  • 4 garlic cloves Minced.
  • 2 tbsp fresh oregano Use 2 tbsp fresh or substitute 1 tbsp dried.
  • 1 tsp dried thyme
  • 0.25 tsp salt Use salt to taste.
  • 0.25 tsp black pepper Use pepper to taste.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the marinade
  1. Whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, dried thyme, salt, and pepper until the mixture looks evenly combined.
  2. Taste the marinade and adjust salt and pepper as needed so it’s boldly lemony and herb-forward.
Marinate the chicken
  1. Place chicken pieces in a resealable bag or shallow dish, pour over the marinade, and turn to coat all sides.
  2. Cover and refrigerate to marinate for 4-24 hours, which helps the chicken absorb the lemon-oregano flavor.
Grill and rest
  1. Preheat the grill to medium-high heat, aiming for consistent heat across the grates.
  2. Grill chicken over medium-high heat until the internal temperature reaches 165°F, turning as needed for even charring.
  3. Transfer chicken to a plate and let rest for 5 minutes before serving so juices redistribute.

Notes

Pro tip: For maximum juiciness, marinate chicken on a tray in the fridge so the pieces stay fully coated; discard any leftover marinade that touched raw chicken. Refrigerate cooked chicken up to 3-4 days; freeze up to 2 months. If you want it lighter, use skinless chicken pieces or trim visible fat before marinating.