During the height of summer when it’s too hot to run the oven, this Greek-inspired marinated chicken is an easy, bright option for the grill. The marinade is lemony, herb-forward, and versatile—perfect with a simple salad or roasted potatoes.
This marinade uses classic Greek flavors—extra virgin olive oil, lemon juice, red wine vinegar, oregano and a touch of cumin. For best results, marinate the chicken for at least four hours or up to 24 hours. That extra time lets the flavors develop and makes this a great make-ahead recipe: when dinner time arrives you can simply pull the chicken from the fridge and grill.
Ingredients
- 1½ pounds boneless, skinless chicken breasts
- 3 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground cumin
- 2 tablespoons avocado oil (for grilling)
Step-by-step
Step one: pound the chicken
Place the chicken breasts on a cutting board and cover with plastic wrap. Using a meat mallet or the bottom of a skillet, gently pound each breast until it is about ½-inch thick. This helps the chicken cook evenly and stay tender.
Step two: make the marinade and coat the chicken
In a large bowl or shallow dish, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, pepper, and cumin. Add the chicken, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes, though 4 to 24 hours yields the best flavor.
Step three: prep the grill
Preheat the grill to medium-high (about 400°F). To prevent sticking, dip a folded paper towel in the avocado oil and, using tongs, wipe the oil over the grill grates. Use only a light amount of oil to avoid flare-ups.
Step four: grill the chicken
Place the chicken on the preheated grill and cook about 4 minutes per side, or until an instant-read thermometer inserted into the thickest part registers 165°F. Remove the chicken and let it rest for about 5 minutes before slicing and serving.
Recipe FAQs
You can cook the chicken in a large grill pan or a heavy stainless steel skillet over medium-high heat on the stovetop. Cook until the internal temperature reaches 165°F.
Yes. Thighs are slightly fattier and may take longer to cook than breasts—adjust the cooking time and check for an internal temperature of 165°F.
This Greek-style marinated chicken is an easy, flavorful recipe for summer grilling. It pairs well with a simple Horiatiki salad or lemon potatoes for a complete meal. Try it and enjoy!
Looking for more grilling ideas? Try these
Persian-Inspired Grilled Chicken Kebabs
Pork Pastor Skewers
Grilled Fish Tacos with Citrus Slaw and Green Sauce
Greek-Inspired Marinated Chicken
Ingredients
- 1½ pounds boneless, skinless chicken breasts
- 3 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground cumin
- 2 tablespoons avocado oil (for grilling)
Instructions
- Place the chicken breasts on a cutting board and cover with plastic wrap. Using a meat mallet or the bottom of a skillet, pound until the breasts are about ½-inch thick.
- In a large bowl or shallow dish, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, oregano, salt, pepper, and cumin. Add the chicken, toss to coat, and refrigerate for at least 30 minutes, preferably 4–24 hours.
- Preheat the grill to medium-high (about 400°F). Lightly oil the grates with avocado oil using a paper towel and tongs to avoid sticking and minimize flare-ups.
- Grill the chicken about 4 minutes per side, or until the internal temperature reaches 165°F. Let rest for 5 minutes before serving.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Jump to Comments →