Smoky Grilled Greek Lemon Chicken
This Smoky Grilled Greek Lemon Chicken is marinated in a vibrant blend of fresh lemon juice, garlic, olive oil, and Mediterranean herbs, then grilled to juicy perfection with a delicious smoky char. It’s light yet packed with bold Greek flavors, making it a perfect main dish for salads, wraps, or grain bowls. Simple to make and bursting with freshness, it’s a summertime grilling staple you’ll crave all year long!
Time
Prep Time: 15 minutes
Marinate Time: 30 min – 8 hours
Cook Time: 12–15 minutes
Total Time: 45 minutes – 8.5 hours
Ingredients
For the Marinade:
2 lbs (900 g) boneless, skinless chicken thighs or breasts
¼ cup olive oil
¼ cup fresh lemon juice
2 tsp lemon zest
4 garlic cloves, minced
1½ tsp dried oregano
1 tsp smoked paprika
½ tsp cumin
½ tsp salt
½ tsp black pepper
Optional: pinch of red pepper flakes
For Serving:
Lemon wedges
Chopped fresh parsley
Tzatziki sauce or Greek yogurt
Warm pita or salad greens
Instructions
1. Marinate the Chicken
In a large bowl or zip-top bag, whisk together olive oil, lemon juice, zest, garlic, oregano, paprika, cumin, salt, and pepper.
Add chicken and toss to coat. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours (up to 8 hours max).
2. Preheat the Grill
Preheat a grill or grill pan over medium-high heat. Oil the grates lightly to prevent sticking.
3. Grill the Chicken
Remove chicken from marinade, letting excess drip off.
Grill for 5–7 minutes per side, depending on thickness, until golden, slightly charred, and internal temp reaches 165°F (74°C).
4. Rest and Serve
Transfer to a plate and let rest for 5 minutes before slicing.
Serve with lemon wedges, fresh herbs, and sides like rice, salad, or pita.
Notes
Don’t over-marinate: Lemon juice is acidic and can “cook” the chicken if left too long.
Chicken thighs stay juicier and are more forgiving on the grill, but breasts work well too.
Indoor grilling: Use a cast iron grill pan if you don’t have an outdoor grill.
Tips
Add a touch of smoked paprika for deeper, grilled flavor even if using a stovetop pan.
Always rest the chicken before slicing to keep juices inside.
Double the marinade and use half as a dressing for a Greek salad or grain bowl base.
Pairs well with hummus, tzatziki, couscous, roasted veggies, or stuffed grape leaves.
Questions & Answers
Q: Can I use bottled lemon juice?
A: Fresh lemon juice is best for flavor and brightness, but bottled will work in a pinch — just make sure it’s 100% juice.
Q: How do I make it spicier?
A: Add ½ tsp of chili flakes or a pinch of cayenne to the marinade.
Q: What’s the best cut of chicken for grilling?
A: Boneless thighs are flavorful and stay juicy. Breasts work too, just don’t overcook them.
Q: Can I bake it instead of grilling?
A: Yes! Bake at 425°F (220°C) for 20–25 minutes or until fully cooked. Broil for the last 2 minutes to get a charred edge.
Q: Can I freeze the chicken in the marinade?
A: Yes! Add raw chicken to marinade and freeze. Thaw overnight in the fridge before grilling.
Nutritional Information
Calories: 310 kcal
Protein: 28g
Fat: 20g
Carbohydrates: 2g
Fiber: 0g
Sugar: 0g
Sodium: 390mg
Cholesterol: 120mg