Greek Lemon Chicken
Succulent chicken breasts are infused with bright citrus, aromatic herbs, and garlic, then grilled to golden perfection. This classic Greek preparation yields a tender and flavorful main dish ideal for a Mediterranean-inspired meal.
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Servings: 4
Ingredients
- 1 tablespoon chopped fresh parsley
- 1/4 cup freshly squeezed lemon juice
- 1/2 teaspoon ground black pepper
- 1/2 cup extra virgin olive oil
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1 tablespoon finely minced garlic
- 1 teaspoon honey
- 1¼ pounds boneless skinless chicken breasts (thin cut)
- Zest of 1 lemon
- Optional for garnish: lemon wedges parsley sprigs
Instructions
- Combine the olive oil, lemon zest, lemon juice, honey, minced garlic, dried oregano, kosher salt, and black pepper in a large resealable plastic bag or mixing bowl. Seal the bag and shake to thoroughly blend the marinade, or use a whisk to combine in the bowl.
- Place the chicken breasts into the marinade. Seal or cover, then refrigerate for a minimum of 30 minutes, or up to 8 hours for enhanced flavor.
- Preheat a grill or stovetop grill pan over medium-high heat. Remove the chicken from the marinade and place directly on the grill. Cook for approximately 7–8 minutes on each side, or until the chicken reaches an internal temperature of 165°F and is fully cooked. Thicker cuts may require additional cooking time.
- Allow the grilled chicken to rest for 5 minutes after cooking. Garnish with freshly chopped parsley. Serve with optional lemon wedges and parsley sprigs, if desired.
Notes
For optimal results, use thinly sliced chicken breasts to ensure even cooking and prevent exterior charring before the interior is done.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for as long as 2 months.
As an alternative to grilling, the chicken may be sautéed in a pan using the same cooking time. To bake, cook at 400°F for 18–20 minutes.