Lemon Garlic Greek Chicken

This Greek-style lemon and garlic marinated chicken has become my Mediterranean escape on a plate. The bright citrus flavors paired with aromatic herbs transform ordinary chicken into a restaurant-worthy dish that's surprisingly simple to make at home.

I first made this during a summer when I was craving the flavors from my vacation in Santorini. Now it's become our family's most requested grilling recipe when friends come over, always earning rave reviews and recipe requests.

Ingredients

• Boneless skinless chicken breasts: are the perfect canvas for the marinade they stay juicy and cook quickly
• Olive oil: creates the base for the marinade and adds authentic Mediterranean flavor use extra virgin for best results
• Fresh lemon juice: provides brightness and helps tenderize the meat always use fresh lemons never bottled
• Garlic cloves (minced): add essential Greek flavor the more the better in my opinion
• Dried oregano: brings authentic Greek flavor and stands up well to grilling
• Salt: enhances all the flavors and helps the chicken retain moisture
• Black pepper: adds a subtle heat that balances the acidity
• Onion powder: gives depth to the marinade without the texture of fresh onions
• Lemon zest: contains essential oils that infuse the chicken with intense citrus aroma
• Fresh parsley: for garnish adds color and a fresh herbal note to finish the dish

Step-by-Step Instructions

Create the marinade:

Combine olive oil lemon juice garlic oregano salt pepper onion powder and lemon zest in a large bowl and whisk thoroughly until well emulsified. This aromatic mixture is the flavor foundation for your chicken so take time to ensure everything is properly incorporated.

Marinate the chicken:

Place your chicken breasts in a sealed bag or shallow dish and pour the marinade over ensuring each piece is fully coated. Refrigerate for at least one hour but preferably overnight. The longer marinade time allows the acid from the lemon to tenderize the meat while the herbs and garlic infuse deeply.

Prepare the grill:

Preheat your grill or grill pan to medium high heat and lightly oil the grates to prevent sticking. A proper preheated grill ensures beautiful char marks and properly cooked chicken.

Grill the chicken:

Remove chicken from marinade allowing excess to drip off and place on the hot grill. Cook for 6 to 7 minutes per side until you reach an internal temperature of 165°F. Look for nice char marks and caramelization that indicates the sugars in the marinade have developed flavor.

Rest before serving:

Remove the chicken from heat and allow it to rest for 5 minutes before slicing. This crucial step allows the juices to redistribute throughout the meat ensuring each bite remains moist and flavorful.

Garnish and serve:

Sprinkle fresh chopped parsley over the chicken just before serving for a pop of color and fresh flavor that complements the cooked herbs in the marinade.

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The secret to this recipe is definitely the lemon zest. Most people just use juice but the oils in the zest contain intense citrus flavor that permeates the meat. My grandmother always said a Greek kitchen should smell like lemons and oregano and this recipe honors that tradition perfectly.

Make-Ahead Options

This chicken actually improves with longer marinating time making it perfect for planning ahead. You can prepare the marinade up to three days in advance and keep it refrigerated in an airtight container. The chicken can marinate for up to 24 hours before cooking. After cooking leftovers will stay fresh in the refrigerator for 3-4 days and can be reheated gently in a covered pan with a splash of water to maintain moisture.

Serving Suggestions

Transform this chicken into a complete Greek feast by serving it alongside a traditional Greek salad with chunky tomatoes cucumbers red onions and feta cheese. For a heartier meal pair it with lemon herb roasted potatoes or a side of warm pita bread and tzatziki sauce. The chicken also works wonderfully sliced and stuffed into pita pockets with fresh vegetables and a drizzle of yogurt sauce for a quick lunch option.

Ingredient Substitutions

If youre watching fat intake chicken thighs can be substituted with boneless skinless chicken breasts though cooking time will need to be adjusted. No fresh lemons? In a pinch bottled juice will work but add extra zest if possible for flavor depth. Dried herbs can replace fresh at a ratio of 1 teaspoon dried to 1 tablespoon fresh. For a dairy-free tzatziki substitute try blending soaked cashews with lemon cucumber and garlic for a creamy accompaniment.

Recipe FAQs

→ What's the best cut of chicken to use for this marinade?

Boneless, skinless chicken breasts work perfectly as they absorb the marinade well and cook evenly. However, chicken thighs can be substituted for a juicier, more flavorful option that's more forgiving if slightly overcooked.

→ Can I cook this chicken in the oven instead of grilling?

Absolutely! Bake the marinated chicken in a preheated 400°F (200°C) oven for approximately 25 minutes, or until the internal temperature reaches 165°F (74°C). You'll still get delicious results, though without the characteristic grill marks and smoky flavor.

→ How long should I marinate the chicken for best results?

For optimal flavor, marinate the chicken for at least 1 hour, but overnight marination (8-24 hours) yields the most tender, flavorful results. Avoid marinating longer than 24 hours as the lemon juice can start to break down the protein structure too much.

→ Can I prepare the marinade ahead of time?

Yes, the marinade can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. The lemon juice and garlic flavors will actually meld together nicely during this time, creating an even more flavorful base.

→ What sides pair well with this Greek chicken?

Traditional Greek accompaniments like tzatziki sauce, warm pita bread, Greek salad with feta, or lemon-herb roasted potatoes complement the flavors beautifully. For a complete Mediterranean spread, add hummus, olives, and grilled vegetables.

→ Can I use this marinade for other proteins?

This versatile marinade works wonderfully with lamb, pork, firm white fish like halibut, and even tofu. Adjust marinating times based on the protein—fish needs only 30 minutes, while pork benefits from several hours.