It’s wonderful on its own, and it also makes a welcome addition to many types of salads. The leftovers are great too! One of my favorite restaurants is a Greek restaurant in San Francisco called Kokkari Estiatorio. Having eaten there frequently for over a decade, I learned to love the classic Greek flavor combination of olive oil, lemon juice, garlic, and herbs. This Greek chicken fully utilizes those wonderful flavors. Cooked on the grill, it’s easy to make, juicy, and flavorful.
Ingredients
Instructions
Recipe Card
Olive oil: A staple in Greek cuisine, this delicious oil adds so much flavor. Make sure to use high-quality oil. Lemon juice: It’s best to use freshly squeezed lemon juice. Garlic: If possible, use freshly minced garlic cloves rather than jarred minced garlic. I tried both options, and fresh garlic is better. Dried herbs: I use dried thyme and dried oregano. Lemon: Lightly grilled, it makes a great addition to the chicken. If you want a milder flavor, you can use a Meyer lemon. Olive oil spray: For the lemon slices. You could also simply brush them with a little olive oil. Chicken: I use boneless skinless chicken breasts in this recipe. Salt and pepper: I use Diamond Crystal kosher salt and freshly ground black pepper. Parsley: Used for garnish.
They’ll cook faster since they’re not as thick as a chicken breast, so keep an eye on them. When I use them, they typically only need 4 minutes per side on the grill over medium heat. As always, the best way to ensure they’re done is by using a thermometer. Aim for an internal temperature of 165°F. Your first step is to prepare the marinade by mixing together olive oil, lemon juice, minced garlic, thyme, and oregano. Once the marinade is ready, transfer it to a resealable bag. Cut a few shallow slits across the top of the chicken pieces. This will help the marinade better penetrate. Place the chicken in the bag, seal the bag, and marinate the chicken at room temperature for 20 minutes. Remove the chicken from the marinade and season it with salt and pepper. Let the chicken rest for 5-10 minutes before slicing and serving it with the grilled lemon slices. As you can see in the photo below, after a proper rest time, almost no juices escape the chicken when I slice it. To make a separate side dish, I often opt for sauteed spinach, steamed broccoli, or sauteed mushrooms. This chicken is also excellent in a salad. I like to slice it and serve it on top of arugula salad or add it to this Cobb salad. Reheat them very gently in the microwave so as not to dry out the chicken. Or better yet, serve them cold as a salad topping or with fresh-cut veggies and pickles.
