15 Minute Greek Chicken Recipe

Love grilling chicken? Try my grilled chicken tenders, Huli Huli chicken, and grilled chicken wings, and Peri Peri chicken next. Whenever I need a quick and easy chicken recipe that’s flavorful but fit to feed a crowd, I call on my quick and easy Greek chicken. The chicken is marinated in a tangy, zesty, herbaceous sauce before being grilled until the exterior is lightly blackened, but the center remains tender and juicy…all with minimal prep.

Why I love this recipe

Minimal ingredients, big flavor. This dish gets its flavor not from the number of ingredients used but from the freshness and quality. Budget-friendly. Chicken is cheap, and I made sure to use mostly kitchen staples in the marinade. Versatile. Have a Greek night and pair it with your favorite Mediterranean sides, or do what I do and toss it on a salad or bed of orzo and call it a day. Flexible. I love that I can marinate the chicken for 10 minutes or even overnight, and either way, it’s guaranteed to taste divine.

Ingredients needed

Chicken breasts. Boneless, skinless chicken breasts are best for this recipe. If your chicken breasts are larger, slice them in half and pound them to an even thickness to help them marinate and cook faster. Olive oil. The base of the marinade. The oil adds flavor, tenderizes the meat, and prevents the chicken from sticking to the grill. Fresh lemon juice and lemon zest. To brighten up the Greek chicken marinade. Garlic. I prefer using fresh garlic cloves for the best flavor, though I have used garlic powder in a pinch. Oregano. Adds a distinct aromatic, herbaceous element. Thyme or fresh dill can also be used. Kosher salt and black pepper. To taste. Melted butter. For brushing on the chicken right before serving. It adds flavor and helps tenderize the meat. Fresh parsley and lemon slices. For garnish.

How to make Greek chicken

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “Just made this tonight, and it was excellent. Super easy for so much flavor.” – Becky Step 3- Rest and serve. Remove the chicken from the grill and rest for 5 minutes before slicing.

Arman’s recipe tips

No grill at home? Sear the marinated chicken in a pan, then bake it at 200C/400F for 18-20 minutes or until they reach an internal temperature of 165F. Use other cuts of chicken. I’ve made this recipe with chicken thighs and drumsticks, and it always turns out great. Just keep in mind other cuts of chicken will cook faster. Let the chicken rest. An extra 5-10 minutes of rest helps the juices redistribute so they don’t leak out when you slice the chicken. Trust me, your patience will be rewarded! Serve the chicken with extra marinade. So it adds even more flavor and moistens the chicken. Leftovers? Save them to make Greek chicken gyros alongside some of my garlic yogurt sauce!

Storage instructions

To store: Store cooled leftovers in an airtight container in the fridge for 3-4 days. For Greek-inspired sides, serve it with my Greek couscous salad, Greek pasta salad, or in my Greek chicken bowls. You can also make a quick Greek salad by combining sliced tomatoes, cucumbers, red onions, feta cheese, and kalamata olives in an olive oil and red wine vinegar dressing. To freeze: Let the Greek chicken breasts cool, then transfer them to an airtight container or freezer-safe bag and freeze for up to six months. Thaw in the fridge before reheating. To reheat: Reheat the chicken in a baking dish in a 350F oven until warm, or microwave the chicken in 30-second intervals.