Too hot to turn on the oven? This one’s for you. This Mediterranean Grilled Chicken brings fresh, bright flavors to your table without the stress.
It is the perfect choice for a light summer evening. You will love how the lemon and herbs make every bite feel like a vacation. Let’s get grilling!
Why This Recipe Is a Winner
This recipe is a lifesaver for busy weeknight dinners. It uses simple pantry staples to create big, bold flavors. You don’t need fancy skills to make this chicken taste incredible.
It is also a great choice for a healthy reset. The lean protein and heart-healthy olive oil keep things light. Your family will enjoy a meal that is both satisfying and nutritious.
Simple Method
Making this dish is very straightforward. You just whisk, marinate, and grill. Pounding the chicken ensures it cooks evenly every single time.
Even if you are new to grilling, you can do this. The marinade does most of the work for you. You will have perfectly juicy chicken on the table in under 30 minutes.
What You Need
These ingredients are likely already in your kitchen. Fresh lemon and dried herbs are the stars of the show here.
- 4 boneless skinless chicken breasts, pounded to 0.75-inch thickness
- 0.25 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 3 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
Cooking Steps
- Whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper in a non-reactive bowl until emulsified.
- Place chicken breasts in a vacuum-sealable bag or glass dish and coat thoroughly with the marinade.
- Refrigerate and marinate for a minimum of 30 minutes, not exceeding 4 hours to prevent tissue breakdown from the acid.
- Preheat gas or charcoal grill to medium-high heat, approximately 400 degrees Fahrenheit, and oil the grates using a high-smoke-point oil.
- Extract chicken from the marinade and place on the grill grates.
- Grill for 5 to 6 minutes per side, maintaining a consistent heat level.
- Monitor internal temperature using a digital probe thermometer until it reaches exactly 165 degrees Fahrenheit.
- Remove chicken from the heat source and allow to rest on a room-temperature surface for 5 minutes to allow for carry-over cooking and juice redistribution.
Best Ways to Enjoy It
Serve this warm with a side of fluffy couscous or a crisp Greek salad. It also tastes amazing tucked into a warm pita with creamy tzatziki.
For a complete summer meal, add some grilled zucchini or bell peppers. Set the table outside and enjoy the fresh garden flavors with your loved ones.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. This chicken is perfect for meal prep lunches the next day.
To reheat, use a skillet over medium heat with a splash of water. This helps keep the meat from drying out. You can also enjoy it cold on top of a fresh salad.
Tips for Best Results
- Don’t skip the resting step to keep the juices inside.
- Avoid marinating longer than four hours or the texture may become mushy.
- Use a meat thermometer to ensure the chicken stays moist and safe.
- Oil your grill grates well to prevent the chicken from sticking.
- For a summer BBQ, double the recipe to feed a hungry crowd.
- Pound the chicken to an even thickness for consistent cooking.
- Add a handful of fresh summer parsley at the end for extra brightness.
Ways to Switch It Up
- Swap lemon juice for lime juice for a zesty citrus twist.
- In summer, swap the dried herbs for fresh ones from your garden.
- Use chicken thighs instead of breasts for a richer, juicier flavor.
- Add a pinch of red pepper flakes if you like a little heat.
Quick Answers
Can I make this ahead of time?
Yes, you can prep the marinade a day in advance. Just wait to add the chicken until a few hours before grilling. This makes entertaining guests so much easier.
What if I don’t have a grill?
You can use a heavy cast-iron grill pan on your stove. It will still give you those beautiful char marks and great flavor. Just keep your kitchen well-ventilated!
Will kids eat this?
Most kids love the simple, savory flavors of this chicken. It isn’t too spicy or complicated for picky eaters. Serve it with some oven fries for a guaranteed win.
I hope this bright and fresh chicken becomes a new favorite in your home. It is the perfect way to enjoy a warm summer evening. Happy cooking!
— Lidia
Mediterranean Grilled Chicken Breasts
Ingredients
- 4 boneless skinless chicken breasts, pounded to 0.75-inch thickness
- 0.25 cup extra -virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 3 cloves garlic , minced
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
Instructions
- Whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper in a non-reactive bowl until emulsified.
- Place chicken breasts in a vacuum-sealable bag or glass dish and coat thoroughly with the marinade.
- Refrigerate and marinate for a minimum of 30 minutes, not exceeding 4 hours to prevent tissue breakdown from the acid.
- Preheat gas or charcoal grill to medium-high heat, approximately 400 degrees Fahrenheit, and oil the grates using a high-smoke-point oil.
- Extract chicken from the marinade and place on the grill grates.
- Grill for 5 to 6 minutes per side, maintaining a consistent heat level.
- Monitor internal temperature using a digital probe thermometer until it reaches exactly 165 degrees Fahrenheit.
- Remove chicken from the heat source and allow to rest on a room-temperature surface for 5 minutes to allow for carry-over cooking and juice redistribution.
