Very Greek Grilled bird has all of the flavors of Greek chook Souvlaki in a grilled chook breast, and this is the most popular grilling recipe at the blog! And this tasty bird is Low-Carb, Keto, low-glycemic, Gluten-free, and Dairy-loose; use Grilling Recipes to locate greater recipes like this one.


I got here up with this grilled chook with Greek flavors in inside the very early days of the weblog when i used to be experimenting to look what type of marinade might flavor desirable on grilled bird, and i’ve made it each summer season considering then. that is a recipe in which longer marinating the best-ever received’t hurt a chunk, however please take the all time to marinate the chicken at least the 6 hours minimum the all time I’m recommending. And if you honestly, certainly like lemon (like me!) a little greater lemon juice wouldn’t harm.

Leftover grilled chicken is something i like to have within the refrigerator to throw on pinnacle of a salad or devour in tacos. I most effective made 4 portions of hen to make taking pix a bit less complicated, but this recipe makes 8 servings, and i endorse making all of it and enjoying the leftover chicken.



  • 8 boneless, skinless chicken breasts


  • 1/2 cup extra virgin olive oil
  • 1/3 cup fresh-squeezed lemon juice
  • 1 tsp. (or more) fresh lemon zest or 1/4 tsp. dried lemon zest (or use a little more lemon juice if you don’t have lemon zest)
  • 1 tsp. Greek Seasoning
  • 1 tsp. poultry seasoning
  • 1 tsp. dried oregano
  • black pepper to taste


  1. In case you’re no longer that skilled grilling fowl, you might need to examine five easy Steps for Juicy Grilled chook Breasts earlier than you make this.
  2. Trim all seen fats and membranes from chook breasts.
  3. I like to make small crosswise slits approximately half of inch apart down the length of every chook breast to help the marinade penetrate the beef.
  4. Placed chicken in single layer in Ziploc bag.
  5. Combine olive oil, clean-squeezed lemon juice, lemon zest, Greek Seasoning, rooster Seasoning, Dried Greek Oregano, and black pepper to make the marinade  and pour over chicken.
  6. Marinate fowl in refrigerator 6-eight hours or all day if desired. (if you don’t have at least 6 hours to marinate I suggest increasing the lemon juice a bit.)
  7. When you’re prepared to cook, sell off fowl and marinade into a colander placed in the sink and permit it drain and are available to room temperature when you have time.
  8. To cook, spray the grill with non-stick spray or oil; then preheat to medium-high (you could only preserve your hand there a few seconds at that warmness.)
  9. Positioned bird on grill top aspect down on the diagonal to grill grates and cook approximately four minutes (or till you see grill marks whilst you lift up the brink.)
  10. Rotate chook pieces in order that they’re happening the diagonal the opposite way and cook dinner about four mins greater (until you see criss-cross grill marks.)
  11. Turn bird over and cook approximately four-eight minutes on the opposite facet, until chicken feels company but now not hard to touch while you press on it with your fingers.  actual cooking time will vary relying on fowl temperature and how warm your grill is.
  12. You could take a look at the doneness with an immediately-read Meat Thermometer when you have one. Grilled chook must have an inner temperature of 165F/75C to be safe.
  13. Even in case you’re handiest cooking for a few human beings I recommend making the whole recipe. The leftover chook is super to split on pinnacle of a salad, in Greek tacos, or blended into a few stir-fried veggies for a fast lunch.

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