How to Make Greek Grilled Chicken with Lemon, Oregano, and Garlic
Greek grilled chicken with a lemon, oregano, and garlic marinade.
What You'll Need
- 2 lbs boneless, skinless chicken thighs or breasts
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice (from 1-2 lemons)
- 3-4 cloves garlic, minced
- 1 tbsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Grill (charcoal, gas, or indoor grill pan)
- Tongs
- Instant-read meat thermometer
- Cutting board
This recipe uses a simple marinade of olive oil, lemon juice, garlic, and oregano to flavor chicken before grilling.
Make the Marinade
In a medium bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper until combined.
Marinate the Chicken
Add chicken to the bowl and turn to coat each piece. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
Even Thickness
For even cooking, pound thicker chicken breasts to about 3/4 inch thickness before marinating.
Preheat the Grill
Preheat grill to medium-high heat (400-450°F / 200-230°C). Oil the grates lightly using tongs and an oil-soaked paper towel.
Safety
Use tongs to hold the oil-soaked paper towel when oiling hot grates to avoid burns.
Grill the Chicken
Place chicken on the grill. Cook for 6-8 minutes per side, or until internal temperature reaches 165°F (74°C) for breasts or 175°F (80°C) for thighs. Let rest 5 minutes before serving.
