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Juicy Greek Chicken

Juicy Greek chicken made with a lemon, garlic, and oregano marinade, then grilled until the inside hits 165°F for stay-juicy texture. Mediterranean flavors with fresh thyme and oregano, finished with a short rest before serving.
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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 and marinade
  • 2.5 lb chicken pieces
  • 0.3333 cup olive oil
  • 0.25 cup lemon juice
  • 2 lemons (zest)
  • 4 garlic cloves minced
  • 2 tbsp fresh oregano or use dried oregano
  • 1 tbsp dried oregano only if not using fresh
  • 1 tsp dried thyme
  • 1 salt to taste
  • 1 black pepper to taste

Equipment

  • 1 grill

Method
 

Make the Greek marinade
  1. Whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper until the mixture is evenly combined and fragrant.
  2. Taste and adjust seasoning with more salt or pepper if needed before marinating.
Marinate
  1. Coat chicken pieces with the marinade, then refrigerate for 4-24 hours so the flavors penetrate.
  2. Turn the chicken once during marinating if possible to keep it evenly coated.
Grill and finish
  1. Preheat the grill to medium-high heat, then grill chicken until the internal temperature reaches 165°F.
  2. Remove chicken from the grill and let it rest for 5 minutes before serving so the juices redistribute.

Notes

Pro tip: For the most even cooking, arrange chicken pieces so thicker parts face the hottest zone, and rely on the internal temperature (165°F), not time. Refrigerate cooked leftovers in a sealed container for up to 3-4 days; freeze for up to 2 months (thaw in the fridge). If you want a lighter version, use a grill-safe nonstick cooking spray instead of extra oil when serving, but keep the marinade as written for flavor.