Greek Chicken Recipe

Ingredients

• 4 thin-sliced chicken breasts (about 1.5 lbs)
• 1/2 cup fresh lemon juice
• 3 tablespoons extra virgin olive oil
• 1.5 tablespoons red wine vinegar
• 1.5 teaspoons Diamond Crystal kosher salt
• 4 cloves fresh garlic, grated
• 2 tablespoons dried oregano
• 1/2 teaspoon red pepper flakes
• 1 teaspoon honey

Marinate the Chicken Quickly

In a large bowl or a gallon-sized zip-top bag, combine the lemon juice, olive oil, red wine vinegar, salt, grated garlic, oregano, red pepper flakes, and honey. Whisk or shake until the marinade is well combined.

Add the chicken cutlets to the marinade and ensure every piece is thoroughly coated. Let it marinate at room temperature for 20-30 minutes, and not a minute longer.

Grill Over Medium Heat

Preheat your grill to a steady medium heat, around 375-425F.

Remove the chicken from the marinade, letting the excess drip off. Place the cutlets on the hot grill grates.

Cook for ~5-7 minutes on the first side without moving them. This allows them to develop deep, dark grill marks.

Flip the chicken and cook for another ~5-7 minutes on the second side. The chicken is done when it is cooked through and an instant-read thermometer registers 165F in the thickest part.

Rest and Serve

Remove the chicken from the grill and let it rest on a cutting board for 5 minutes. This is a crucial step that allows the juices to redistribute, keeping the chicken moist.

Serve immediately. This chicken is excellent on its own, sliced over a Greek salad, or served with pita and tzatziki.

Greek Chicken

This is a classic Greek grilled chicken that gets its flavor from a potent, high-acid marinade. The most important rule is the marinating time: because of the large amount of lemon juice, you cannot let this sit for more than 30 minutes. Any longer, and the acid will begin to break down the proteins in the chicken, turning the texture from tender to mushy.

Prep Time10 minutes mins

Active Time12 minutes mins

Marination Time20 minutes mins

Total Time42 minutes mins

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Ingredients

• 4 thin-sliced chicken breasts about 1.5 lbs
• 1/2 cup fresh lemon juice
• 3 tablespoons extra virgin olive oil
• 1.5 tablespoons red wine vinegar
• 1.5 teaspoons Diamond Crystal kosher salt
• 4 cloves fresh garlic grated
• 2 tablespoons dried oregano
• 1/2 teaspoon red pepper flakes
• 1 teaspoon honey

Instructions

• In a large bowl, whisk together the lemon juice, olive oil, red wine vinegar, salt, grated garlic, oregano, red pepper flakes, and honey.
• Add the chicken cutlets to the marinade, ensuring each piece is fully coated.
• Let the chicken marinate at room temperature for 20-30 minutes.
• Preheat the grill to medium heat (375-425F).
• Remove the chicken from the marinade, allowing excess to drip off.
• Place the cutlets on the hot grill grates and cook for 5-7 minutes without moving.
• Flip and cook another 5-7 minutes until internal temperature reaches 165F.
• Transfer the chicken to a cutting board and rest for 5 minutes.
• Serve hot as desired.

Notes

Do not marinate longer than 30 minutes as the acid will start to break down the meat.