Mediterranean Grilled Chicken Recipe

This recipe is an absolute favorite because it’s simple yet delivers that perfect blend of zesty lemon and aromatic herbs, making my taste buds do a happy dance. Plus, grilling the chicken feels like a mini summer escape, and who doesn’t love a dish that transports you straight to a Mediterranean coast, even on a busy weeknight?

This Mediterranean Grilled Chicken Recipe is one I turn to time and again when I want a quick, wholesome, and wildly tasty meal. It calls for 4 boneless, skinless chicken breasts and a ridiculously easy marinade—olive oil, lemon juice, garlic, and a couple of my favorite fragrant herbs, oregano and thyme—that you can whip up in no time.

After marinating, the chicken can be grilled or cooked in a stovetop grill pan. I used the stovetop during the Polar Vortex of 2014.

Ingredients

Olive Oil:
Abundant in healthy monounsaturated fats; encourages cardiovascular wellness.

Lemon Juice:
Imparts a delightful tart taste; rich in ascorbic acid.

Garlic:
Delivers a piquant flavor; is loaded with antioxidants and may enhance immune function.

Dried Oregano:
Offers a warm, aromatic taste; abundant in antioxidants.

Chicken Breasts:
Rich in protein; low in fat; low in carbohydrates.

Ingredient Quantities

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped (for garnish)
• 1 lemon, sliced (for garnish)

Instructions

1. Whisk together in a small bowl:

– Olive oil
– Lemon juice
– Minced garlic
– Oregano
– Thyme
– Basil
– Salt
– Black pepper

until well combined.

2. Put the chicken breasts in a large resealable plastic bag or in a shallow dish.

3. The marinade should be poured over the chicken ensuring all pieces are well coated. The bag or dish should be sealed and refrigerated for no less than 30 minutes and no more than 2 hours. More time is fine; up to 2 hours gives the chicken a deeper flavor, but it is not required.

4. Heat your grill to a medium-high temperature. To keep food from sticking to the grill grate, oil the grate.

5. Take the chicken out of the marinade and let the excess marinade drip off. Throw away the leftover marinade.

6. Set the chicken breasts on the grill that has been heated to the right temperature. Give them 6-7 minutes (well-timed, like an underrated song from the ’90s) on each side. When you are finished and the chicken looks perfectly grilled, check the internal temperature, especially if you’re not confident about cutting into it to see whether the meat is done. The number you’re hoping to see is 165°F (75°C).

7. Take the chicken off the grill and put it on a plate. Allow it to rest for 5 minutes so the juices can redistribute.

8. To serve, slice the grilled chicken breasts on a diagonal.

9. Add fresh parsley and lemon slices for garnish.

10. Present as soon as possible with beloved Mediterranean accouterments, like couscous or a bright salad. Bon appétit!

Equipment Needed

1. Small bowl
2. Whisk
3. Large resealable plastic bag or shallow dish
4. Grill
5. Grill brush (for oiling the grate)
6. Tongs
7. Meat thermometer
8. Plate
9. Knife (for slicing)
10. Cutting board

FAQ

• Can I use bone-in chicken for this recipe? Yes, you can use bone-in chicken, but the cooking time will be longer. Ensure the internal temperature reaches 165°F (74°C).
• Is it necessary to marinate the chicken?It is recommended to marinate for at least 30 minutes to boost the flavor; however, for optimal results, marinate for no longer than 2 hours.
• Can I prepare this recipe in advance?Marinating the chicken a day in advance is perfectly fine. Just refrigerate it until you are ready to grill.
• What can I serve with Mediterranean Grilled Chicken?Think about offering it with a side of Greek salad, couscous, or grilled vegetables for a complete meal.
• Is there a substitute for olive oil in this recipe?If necessary, you may substitute avocado oil or grapeseed oil for the oil used in this recipe.
• How do I prevent the chicken from drying out?Do not overcook the chicken; to ensure it is perfectly cooked, use a meat thermometer.
• What if I don’t have fresh parsley?Dried parsley is acceptable, but use half as much of it as you would fresh parsley to balance its concentrated flavor.

Substitutions and Variations

You can use boneless, skinless chicken thighs for a juicier result instead of using boneless, skinless chicken breasts.
Substitute avocado oil for olive oil to achieve a slightly different flavor profile.
Substitute lime juice for lemon juice when you want to give a dish a different citrus flavor.
Replace dried oregano with fresh oregano, using approximately 3 teaspoons of fresh for every teaspoon of dried.
You can use fresh cilantro to garnish instead of fresh parsley if you don’t have any on hand.

Pro Tips

1. Tenderizing Technique Before marinating, lightly pound the chicken breasts to an even thickness using a meat mallet. This ensures even cooking and enhances tenderness.

2. Zestful Addition Incorporate lemon zest into the marinade for an extra burst of citrus flavor without increasing the acidity, which can enhance the overall taste profile.

3. Marinade Penetration Score the chicken breasts lightly with a knife before marinating. This allows the marinade to penetrate deeper, infusing more flavor into the meat.

4. Resting Tip Allow the chicken to rest covered loosely with aluminum foil after grilling. This keeps it warm and further ensures that the juices are locked in, resulting in juicier meat.

5. Grill Mark Effect When grilling, resist the urge to move the chicken too soon. Letting it sit for long enough on one side before flipping helps achieve those coveted grill marks, adding to both the flavor and presentation.