Grilled Greek Chicken is infused with the most delicious flavors. It’s super easy to make and it’s one of the best ways to eat chicken. The chicken is so versatile, you can serve it with anything.
I like to eat this yummy grilled Greek chicken with tzatziki sauce and pita bread or naan bread. It tastes great with this Greek salad. But I also love making chicken gyros with it. I will be posting a recipe soon for you guys. The chicken gyros are to die for.
I find that grilling chicken can be challenging if you are grilling bone-in. It takes a long time and sometimes it dries out or it may be raw around the bone. And as you know rubbery chicken is not very popular and neither is bloody chicken. So, if I am grilling bone-in chicken I usually pop it in the oven first and then grill it. But the ultimate way to grill chicken is boneless chicken, because it cooks evenly. I like to use boneless thighs for this recipe, it’s my favorite part of the chicken. But if you are a chicken breast type of person, this recipe works well with chicken breast as well or any other part of the chicken. If you are an experienced grill master, you can you bone-in chicken as well.
I like to grill boneless chicken under medium heat. The marinade on this grilled Greek chicken tenderizes the meat and it’s so juicy and tender. I am not a chicken lover by no means, but this grilled Greek chicken might just change my mind. A big shout out to all the chicken lovers out there. I am starting to understand why you love chicken.
How to make grilled Greek chicken
In a gallon size resealable bag, combine the whole milk Greek yogurt, thyme, oregano, garlic, lemon zest, lemon juice, paprika, and salt. Mix well until well combined. Then add the chicken to the bag and massage the marinade around the chicken. Place the bag in a bowl and refrigerate overnight. You can marinade the chicken for 4 hours too, but overnight yields the best results.
When you’re ready to grill the chicken, preheat the grill to medium heat, then place the chicken on the grill. Make grill marks by turning the chicken. Flip over the chicken and continue cooking until desired doneness. The safe cooked temperature for chicken is 165 °F (with an instant-read thermometer), but I like to keep it a little longer. Transfer chicken to a dish and cover with aluminum foil. And Voila! Enjoy!
What I love about this chicken is that you can serve it with anything. You can serve it with a salad, veggie, rice, pita bread, make tacos, wrap, make chicken gyros, etc. Endless possibilities.
Grilled Greek Chicken
- 2 lbs boneless chicken thighs
- ½ cup Greek Yogurt whole milk Greek yogurt
- 2 tablespoons olive oil
- 2 tablespoons thyme fresh
- 2 tablespoons oregano fresh
- 3 garlic cloves grated
- 1 zest of a lemon
- 2 tablespoon lemon juice
- ½ teaspoon paprika
- 1 tablespoon salt
- In a gallon size resealable bag combine all ingredients except the chicken. Mix well until well combined.
- Add the chicken to the bag with the marinade, press out the excess air from the bag, and seal tightly.
- Massage in the marinade around the chicken, place the bag on a bowl and refrigerate overnight.
- Take out the chicken out of the refrigerator.
- Preheat the grill to medium heat, then place the chicken on the grill. While cooking, turn the chicken to create grill marks. Flip over the chicken and continue cooking until desired doneness. The safe cooked temperature for chicken is 165 °F (with an instant-read thermometer), but I like to keep it a little longer.
- Transfer chicken to a dish and cover with aluminum foil. And Voila! Enjoy!