Grilled Greek Lemon Chicken

07.12.2015

Grilled Greek Lemon Chicken | Cooking Classy

One of my all time favorite kinds of chicken is marinated Greek chicken. It’s so flavorful and I love that it’s healthy. And when you grill it like so you just add that much more flavor. This recipe is so easy and it’s perfect for a weeknight meal. You end with perfectly tender chicken, a vibrant lemon flavor and perfect pairing of herb flavors to enhance the lemon. Just be sure to preheat your grill so you get a nice sear on the chicken breast and it will also help keep the chicken from drying out. Another thing to prevent dry chicken is always use a instant read thermometer to check the internal temperature of the chicken breasts, if you get much past 165 degrees you’ll likely end with dry chicken. Chicken breasts are my favorite portion of chicken to cook with but they can be temperamental if not properly cooked or grilled.

This is likely going to be one of those recipes you’ll turn to time and time again. I’m already making them again today for company. The other great thing about this recipe is my kids absolutely loved it! They’ll eat anything I make (sometimes with a little dessert bribery) but getting them to love it can be a different story. I love a recipe like this that my whole family can agree on. And this makes for the perfect summer dinner. It is grilling season after all, so let’s take advantage before the cold weather comes!

Grilled Greek Lemon Chicken | Cooking ClassyGrilled Greek Lemon Chicken | Cooking ClassyGrilled Greek Lemon Chicken | Cooking Classy

Grilled Greek Lemon Chicken

Yield: 4 servings

Grilled Greek Lemon Chicken

Ingredients

  • 4 (6 oz) boneless skinless chicken breast halves
  • 1/3 cup olive oil, plus more for brushing grill
  • 1 Tbsp lemon zest
  • 1/3 cup fresh lemon juice
  • 4 cloves garlic, minced (1 1/2 Tbsp)
  • 2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary, crushed
  • Salt and freshly ground black pepper
  • Chopped fresh parsley, for serving

Directions

  • Using the flat side of a meat mallet, pound thicker parts of chicken to even thickness. In a small mixing bowl whisk together olive oil, lemon zest, lemon juice, garlic, oregano, basil, thyme, rosemary and season with salt and pepper (about 1 tsp salt 1/2 tsp pepper).
  • Place chicken in a gallon size resealable bag, pour in olive oil mixture. Seal bag while pressing air out. Rub marinade over chicken. Transfer to refrigerator and allow to marinate 2 - 5 hours (rotate bag and move chicken around halfway through if possible). Preheat grill over medium-high heat (to about 425 - 450).
  • Brush grill grates lightly with olive oil. Place chicken on grill, close lid, and grill about 4 minutes per side, or until chicken registers 160 - 165 degrees in center of chicken on an instant read thermometer. Let chicken rest 5 minutes, garnish with fresh parsley then serve immediately.
  • Recipe source: Cooking Classy
http://www.cookingclassy.com/2015/07/grilled-greek-lemon-chicken/

Grilled Greek Lemon Chicken | Cooking Classy

11 comments

  • Medha @ Whisk & Shout: This looks so fresh and healthy! I love the lemony goodness :) July 12, 2015 at 1:14pm Reply

  • Shari Kelley: This looks like the perfect meal to me. I love all the herbs you used in this recipe. I appreciate the grilling tips because I’m a terrible griller. I think I need to get an instant read thermometer. Maybe that would help. Can’t wait to try this! July 12, 2015 at 5:41pm Reply

  • Kelly: This looks and sounds amazing, I will have to try this next week!

    xx Kelly July 12, 2015 at 7:37pm Reply

  • Medeja: Simple, juicy and flavorful! This chicken is just great! July 13, 2015 at 2:57am Reply

  • Joann: I do not have a grill. What is the better to cook it on the stove top or broiler? November 3, 2015 at 7:56am Reply

    • Jaclyn: I think the broiler would work better, you could probably even just bake this chicken. November 3, 2015 at 3:03pm Reply

  • Chris Colley: I’m not a confident griller either so I put the chicken breasts on a baking tray and roasted them for 40 minutes. My wife finds dry food unappetising so I used the marinade as the basis of a sauce, adding chicken stock, white wine, and reducing it over a medium heat on the hob. I then strained it the mixture and stirred in some crème fraische. Very tasty. December 29, 2015 at 2:31pm Reply

  • Brianna: Does anyone know the calories and nutrition facts? January 18, 2016 at 7:23pm Reply

    • MyuBug: If you have the MyFitness Pal app you can go to menu and select My Recipes/Food which will allow you to add a recipe then it will calculate nutritional information. March 14, 2016 at 2:31pm Reply

  • Christina: This is probably a silly question, but I don’t have time to prep and give the chicken enough time to marinate the day of… Would I be able to prep this the night before and have it marinate for that much longer? May 9, 2016 at 5:44am Reply

  • linda: Soooo Nice June 25, 2016 at 8:07am Reply

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