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A handheld smartphone photo showing the realistic texture and glistening marinade of sliced Greek Grilled Chicken.

Greek Grilled Chicken with Lemon-Herb Oil and Charred Lemons

Achieve restaurant-quality Greek Grilled Chicken with deep char marks and a glistening lemon-herb oil finish. This 30-minute recipe features Mediterranean aromatics like dried oregano and fresh parsley, served with smoky charred lemons on a white ceramic plate.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Greek, Mediterranean
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Greek Grilled Chicken Ingredients
  • 2 lbs chicken breasts 907g, boneless and skinless
  • 1/2 cup extra virgin olive oil 120ml, high quality
  • 1/4 cup fresh lemon juice 60ml, plus zest of 1 lemon
  • 4 cloves garlic 20g, minced
  • 2 tbsp dried oregano 6g, divided
  • 1/4 cup fresh flat-leaf parsley 15g, finely chopped
  • 2 whole lemons halved for grilling
  • 1 tsp kosher salt 6g
  • 1 tsp black pepper 6g, freshly cracked

Equipment

  • 1 Grill or Cast Iron Grill Pan Essential for dark char marks.
  • 1 Instant-Read Meat Thermometer Ensures chicken reaches 165°F (74°C).
  • 1 Stainless Steel Tongs For flipping chicken without piercing.

Method
 

Prepare the Chicken
  1. Pound chicken breasts to an even 3/4 inch (2cm) thickness. Whisk olive oil, lemon juice, zest, garlic, and 1 tbsp oregano in a bowl. Add chicken and marinate for 30 minutes.
  2. Heat your grill or grill pan to medium-high (400°F / 204°C). Lightly oil the grates to ensure the chicken doesn't stick.
  3. Place chicken on the grill. Cook for 5-6 minutes per side without moving them to develop dark, distinct char marks. Cook until the internal temperature is 165°F (74°C).
  4. In the last 3 minutes of cooking, place lemon halves cut-side down on the grill until blackened and caramelized.
  5. Rest the chicken for 5 minutes, then slice. Drizzle with leftover marinade oil, then top with a heavy sprinkle of the remaining dried oregano and fresh parsley. Serve on a white plate with charred lemons.

Notes

Always pound the chicken to an even thickness to prevent the edges from drying out.
Let the meat rest before slicing to keep it glistening and juicy.