This Grilled Greek Chicken is tender, juicy, and flavorful made with a secret ingredient. Fire up the grill for friends, or make on a busy weeknight, with very little effort!
The Grill Recipe I Keep Coming Back To
This Mediterranean inspired chicken entree has fresh lemon, oregano, garlic, and a secret ingredient – oyster sauce, for a bright, fresh and delicious entree.
The yogurt-based marinade, made with simple ingredients, helps keep the chicken moist.
Serve this versatile entree with Greek salad, grilled vegetables, rice pilaf, lemon roasted potatoes, and my favorite – Tzatziki sauce.
Leftovers taste just as delicious the next day so it’s perfect for weekly meal prep, served over salads, in wraps or sandwiches.
Greek Goodies
Greek Yogurt: The lactic acid in Greek yogurt tenderizes the meat while creating a creamy coating that locks in moisture as it grills.
Olive Oil: Adds richness to the marinade and helps keep the chicken from drying out.
Lemon Juice: Fresh and bright lemon adds just enough acidity to balance the creamy yogurt.
Garlic Powder: Gives the chicken savory flavor. Fresh minced garlic can be substituted if you prefer a stronger garlic taste.
Oregano: Helps give the chicken its Mediterranean style flavor. Dried oregano works perfectly, but fresh oregano can also be used.
Black Pepper: Adds mild heat.
Oyster Sauce: This unexpected, secret ingredient, adds a savory umami depth and helps round out the other flavors.
Boneless Skinless Chicken Breasts: Cook quickly and soak up the marinade beautifully. You can substitute with boneless, skinless chicken thighs, but they may require a few extra minutes of cooking time.
How To Make Grilled Greek Chicken
Mix together marinade ingredients.
Coat the chicken with marinade and refrigerate for at least 2 hours.
Sear on a medium-high heated grill, then finish cooking over indirect heat until the chicken reaches 165°F.
Let the chicken rest for 5 minutes before slicing and serving.
Can I bake this instead?
Yes! Bake the marinated chicken at 400°F for about 20 to 25 minutes, or until it reaches an internal temperature of 165°F.
Flavor-Filled Foolproof Tips
You can mix up the marinade up to 2 days in advance and store in the refrigerator until you’re ready to use it.
Marinate the chicken for at least 2 hours. If you have extra time, 4 to 8 hours develops even more flavor.
I like to pound chicken breasts to an even thickness for consistent cooking.
Preheat the grill before adding the chicken for the best grill marks.
A quick sear over direct heat, followed with slow, indirect heat helps prevent the outside from drying out before the center is done.
Using an instant-read thermometer ensures the chicken doesn’t over cook.
It is important to let the chicken rest for 5 minutes before slicing so the juices stay inside the meat.
Store It Smart
Uncooked chicken can be frozen in the marinade in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before grilling.
Refrigerate leftover cooked chicken in an airtight container for up to 4 days.
For longer storage, freeze cooked chicken for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat gently in the microwave or warm it in a covered skillet over low heat to help keep it juicy.
Make greek grilled chicken for easy weeknight dinners, backyard barbecues, weekly meal prep, or just with your favorite summer salad!
Equipment
large bowl or baking dish
Grill
Ingredients
½cupGreek yogurt
2Tablespoonsolive oil
1lemonjuiced
½teaspoongarlic powderor 4 cloves minced
1Tablespoonoregano
½teaspoonblack pepper
2Tablespoonsoyster sauce
4chicken breastsboneless and skinless
Instructions
In a large bowl or baking dish, mix ½ cup Greek yogurt, 2 Tablespoons olive oil, juice of 1 lemon½ teaspoon garlic powder, 1 Tablespoon oregano, ½ teaspoon black pepper, and 2 Tablespoons oyster sauce together well.
Add 4 chicken breasts and cover with creamy mixture. Refrigerate for 2 hours.
Place chicken on preheated grill set to medium high heat.
Sear chicken on both sides, then set on top rack and turn heat off on that burner. Keep the remaining burner at medium heat and allow chicken to finish cooking with the lid down.
Rotate chicken after 10 minutes, and cook until chicken is just 165˚F.
Remove from heat and cover with foil to rest for 5 minutes before serving.
