Ingredients
Chicken
- 1-1/2 pounds boneless, skinless chicken breasts (2–3 breasts, or thighs)
Marinade
- 1 tablespoon honey
- 1 teaspoon dried oregano
- 3 tablespoons chopped fresh herbs (like parsley, oregano, & thyme)
- 1-1/2 tablespoons minced garlic
- Zest of 2 large lemons (about 1 teaspoon)
- Juice of 2 large lemons (about 1/4 cup)
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Prep The Chicken: Slice each chicken breast in half horizontally. Cover with plastic wrap and pound to an even thickness using a meat mallet or the bottom of a pan. Pat dry with a paper towel and place in a large resealable bag.
- Make The Marinade: Zest lemons to get 1 teaspoon zest and juice to get 1/4 cup juice. In a bowl, whisk the lemon juice and zest with honey, dried oregano, fresh herbs, garlic, olive oil, salt, and pepper. Set aside 2 tablespoons of the marinade, cover, and refrigerate to use later.
- Marinate: Pour the marinade over the chicken in the bag. Seal tightly, removing extra air. Turn to coat, gently massage the marinade into the chicken, and refrigerate for 30 minutes to 2 hours (no longer).
- Grill: Preheat the grill to 400°F. Lightly oil the grates using a paper towel dipped in oil or spray with cooking spray. Remove chicken from marinade and place on the grill. Discard remaining marinade. Grill for 6–8 minutes total, flipping halfway, until juices run clear and internal temperature reaches 160°F (carryover heat will bring it to 165°F).
- Rest And Serve: Transfer the cooked chicken to a clean plate and brush with the reserved marinade. Tent with foil and let rest for 5 minutes before slicing and serving.
Notes
- Use a mix of fresh herbs like parsley, oregano, and thyme for the best flavor.
- Serve the grilled chicken with sides like Greek salad, tzatziki, or warm pita bread for an authentic experience.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
