Greek Chicken

Greek Chicken


"A very good light summer dish. I serve it with sliced tomatoes, feta cheese, and garlic bread."


8 h 45 m servings 412 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 412 kcal
  • 21%
  • Fat:
  • 30.7 g
  • 47%
  • Carbs:
  • 3.5g
  • 1%
  • Protein:
  • 31.1 g
  • 62%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 95 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. In a glass dish, mix the olive oil, garlic, rosemary, thyme, oregano, and lemon juice. Place the chicken pieces in the mixture, cover, and marinate in the refrigerator 8 hours or overnight.
  2. Preheat grill for high heat.
  3. Lightly oil the grill grate. Place chicken on the grill, and discard the marinade. Cook chicken pieces up to 15 minutes per side, until juices run clear. Smaller pieces will not take as long.


  • Editor's Note:
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cook time, etc., the actual amount of the marinade consumed will vary.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 407 Ratings


I am a caterer and made this for a wedding rehearsal dinner a few months ago. It was a huge hit! I used boneless, skinless chicken breasts and pounded them so that they were uniform in thickne...

This is incredible! I used boneless skinless chicken breasts and placed them in the marinade before I froze them. I then thawed over night. I grilled the chicken and it came out perfect. I u...

Very delicious. I cooked mine in the oven 400 degrees about 45 to 50 min. I would definetly make again. I also added potatos in with my dish and they were so good!!!!!!

Very juicy and easy to make. I used boneless, skinless breasts, bottled lemon juice and dried herbs - wish I had a mortar and pestle to crush the rosemary. The first time I made this, I only u...

This dish is really, really easy. I didn't have fresh rosemany so I substitued a teaspoon of crushed rosemary and it turned out great.

this was wonderful! The juice from 2 lemons came out to about 1/4 cup. Will be making this again soon.

My 13-year-old daughter, who suddenly hates everything I put in front of her, absolutely loved this recipe! I've already made it twice in the last 3 weeks. Because it is too cold out to use my g...

Simple and good! I served with Greek Orzo Salad and garlic french bread topped with chopped tomatoes, feta cheese, & chopped olives and got many compliments. Didn't grill the chicken - I baked a...

A nice way to use fresh garden herbs. I marinated overnight and it tasted good, but not great. The cooking time was about 10-15 per side.