My family has been using this Greek-style chicken recipe for many years. This is something to try if you want delicious, delicate chicken breasts!
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 20 mins |
| Servings: | 4 |
Ingredients
- 4 skinless, boneless chicken breast halves
- 1 cup extra virgin olive oil
- 1 medium lemon, juiced
- 2 teaspoons crushed garlic
- 1 ½ teaspoons black pepper
- 1 teaspoon salt
- ⅓ teaspoon paprika
Instructions
- Cut three slits in each chicken breast to allow marinade to penetrate. Place chicken into a large bowl.
- Whisk oil, lemon juice, garlic, pepper, salt, and paprika together for about 30 seconds. Pour over chicken; use your hands to work marinade into chicken. Cover and refrigerate, 8 hours to overnight.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Cook chicken on the preheated grill until meat is no longer pink and juices run clear, 10 to 12 minutes, flipping halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Reviews
It’s DELICIOUS
It’s great to have this chicken breasts meal. I’ll try it! Michael Stice.
Greek me back irs a nice way but I must of did something wrong I will stick to Oakland Geyo Milwaukee WI
We loved this! However, after marinating and stirring in marinade for only few mins (maybe 15-20) I cooked on high stovetop for 3-4 mins in cast iron skillet and actually poured much of the marinade right in! Then I cooked in oven in same cast iron skillet for normal time (375 degrees for 35 mins). Voila! perfecto! muah :0)
I added just a small amount of white vinegar, soy sauce and oil to finish the marinade. I made this with chicken thighs and it was great!!! Next time I will grill it with breasts.
It seems quite simple and easy recipe to cook. Sometimes simple is the best! We can add extra flavors if you want to.
We loved Greek Style Garlic Chicken Breast. It was easy to make, fresh tasting and very healthy with a flavor that pops from the grill.
I did what others suggested and it turned out great. Half the oil, 3 lemons, 1 tsp basil, 1 tsp oregano, 1/2 tsp thyme, 1/4 tsp cayenne, 1/2 tsp crushed red pepper in addition to the 1/2 tsp paprika, 1tsp salt and 1 1/2 tsp pepper. I marinated for 6 hours and basted while grilling with leftover marinate.
Excellent – but way too much oil in marinade. Can probably be cutie half-to 1/2 cup or even less.
Really tasty and moist. This has made the recipe rotation!!
Phenomenal! I unfortunately found this recipe with only 3 hours to marinate and it was amazing. Will try with the full time, if its better I think I will start a food truck! Took the advice to increase lemon juice, added fresh parsley and oregano and halved the olive oil. I love garlic so I did about 5 fresh crushed cloves. It was also a 95 degree day, so I cooked the chicken with the marinade, poaching style at 425 for about 22 minutes. I also had huge chicken breast so I sliced them horizontal. Thank you so much for sharing , it is an epic recipe!
Wow, this chicken is amazing and so simple. So much flavor and was very moist and tender – thank you – will definitely be using the recipe a lot!
Delicious! I did add thyme and oregano while the chicken was cooking, but I did not add it to the marinade. I took the tip from another person that commented earlier. My family loved it. I will definitely make this again. As the side dishes I cooked white rice and made a Greek green bean salad which I copied from this site. I love this site!!!!
I made one major modification – I made kabobs rather than just straight grilled chicken and I pierced the chicken with a fork many times before chopping it into the meat cubes and putting it into the marinade. This greatly increased the flavor. There was also a minor modification: my lemons were about 2x normal size – and rather than using just the juice, I peeled them and put them in a blender with the other marinade ingredients. The result was some of the best grilled chicken I’ve ever eaten.
Very nice. I should have read the reviews, but I did cut the oil to 3/4 cup of garlic oil. I only had four hours to marinade but the chicken was moist cooked in cast iron skillet on stove. Next time I will use 1/2 cup oil, increase lemon and garlic and add herbs.
This recipe is delicious! I cooked the chicken in some of its marinade for extra flavor and everyone loved it/asked me to make it again!
It was perfect
I’ve been using this marinade for quite sometime for boneless chicken breasts. I add a couple of dashes of cayenne pepper and dried oregano for a little extra flavor. I have found that I can cut WAY down on the amount of olive oil and adjust the lemon juice based on the amount of olive oil used. I also don’t feel that the chicken needs to marinate over night. I generally give it anywhere from 30 mins to a couple of hours depending on the day and how much time I have. The result is always a very flavorful, moist chicken! If there are any leftovers, its great cut up and added to a nice green, greek salad!
For 2 large chicken breasts I added a heaped tsp of dried oregano and also of dried basil, 1/2 tsp of hot paprika, juice of 1 lemon, 2 large cloves of fresh garlic crushed, minimised the amount of olive oil (made sure there was enough liquid to make a marinade!) added salt and pepper. Tasted great.
Added fresh herbs. Grilled sweet potatoe and onions slices too. I also only used 1/2 cup olive oil and more lemon and garlic. Next time I would also do 8 min. per side.
Made this recipe for a cookout. It was a big hit. I took the suggestions of other reviewers and cut the olive oil in half and used two lemons. I also added two tbsp of dried oregano. Marinated for 8 hrs – not overnight. It turned out great. I highly recommend it.