Mediterranean Grilled Chicken with Creamy Garlic Sauce
This Mediterranean grilled chicken is marinated in a vibrant mix of olive oil, lemon, garlic, and herbs, then grilled to juicy perfection. It’s served with a smooth and tangy creamy garlic sauce that’s rich with flavor but light enough for a healthy meal. Perfect with rice, flatbread, or salad.
Time Required
Prep Time: 15 minutes
Marination Time: 30 minutes – 8 hours
Cook Time: 15 minutes
Total Time: 1 hour (minimum, with 30-min marination)
Servings: 4
Ingredients
For the Grilled Chicken
4 boneless skinless chicken breasts (or thighs)
3 tbsp olive oil
Juice of 1 lemon
3 cloves garlic, minced
1½ tsp dried oregano
1 tsp ground cumin
1 tsp paprika
½ tsp ground coriander (optional)
Salt and pepper, to taste
For the Creamy Garlic Sauce
½ cup plain Greek yogurt
2 tbsp mayonnaise
2 cloves garlic, finely grated or minced
1 tbsp lemon juice
1 tsp olive oil
Salt, to taste
Optional: chopped fresh parsley or dill for garnish
Instructions
1. Marinate the Chicken
1. In a large bowl or zip-top bag, combine olive oil, lemon juice, garlic, oregano, cumin, paprika, coriander (if using), salt, and pepper.
2. Add chicken and coat well in the marinade. Cover and marinate in the fridge for at least 30 minutes, ideally 2–4 hours (up to 8).
2. Make the Creamy Garlic Sauce
1. In a bowl, whisk together Greek yogurt, mayonnaise, garlic, lemon juice, olive oil, and salt.
2. Chill in the fridge until ready to serve. Garnish with parsley or dill if desired.
3. Grill the Chicken
1. Preheat grill (or grill pan) over medium-high heat. Lightly oil the grates.
2. Grill chicken for 6–8 minutes per side, or until nicely charred and internal temp reaches 165°F (74°C).
3. Rest for 5 minutes, then slice.
4. Serve
Serve grilled chicken drizzled with or alongside the creamy garlic sauce.
Optional sides: warm pita, couscous, tomato cucumber salad, hummus, or rice pilaf.
Notes
- You can swap yogurt in the sauce with sour cream if preferred.
- Chicken thighs will be juicier than breasts — both work well.
- For extra flavor, baste chicken with leftover marinade during grilling (only during early cooking stage to ensure safety).
Tips
- Don’t skip marination — it infuses deep flavor into the chicken.
- Use a meat thermometer to avoid under- or overcooking.
- Let chicken rest before slicing to retain juices.
- Roast garlic beforehand if you want a milder, sweeter garlic flavor in the sauce.
Frequently asked questions FAQs
Q: Can I bake the chicken instead of grilling?
A: Yes. Bake at 400°F (200°C) for about 25 minutes or until cooked through.
Q: Is the sauce spicy?
A: No, but you can add a pinch of chili flakes or cayenne if you want heat.
Q: Can I make the sauce ahead?
A: Yes! It keeps well for up to 3 days in the fridge.
Q: What other proteins can I use?
A: This marinade works great with shrimp, lamb, or tofu.
Nutritional Information
Calories: 320
Fat: 18g
Cholesterol: 95mg
Sodium: 480mg
Carbohydrates: 3g
Sugars: 1g
Protein: 35g