Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Greek Grilled Chicken Breast with Lemon Parsley Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 84 reviews

This Greek Grilled Chicken Breast recipe features tender, marinated chicken breasts infused with Mediterranean flavors from oregano, thyme, red wine vinegar, lemon, and garlic. Grilled to perfection and served with a fresh lemon parsley sauce, this dish is quick to prepare and ideal for a healthy, flavorful meal. Pair it with tzatziki, Greek salad, and potatoes for a complete Mediterranean-inspired dinner.

  • Total Time: 45 minutes to 3 hours 25 minutes (including marinating time)
  • Yield: 4 servings

Ingredients

Chicken

  • 1¼-1½ pounds boneless skinless chicken breasts (4 pieces)

Marinade

  • 1 tablespoon dried oregano
  • 2 teaspoons dried thyme (optional)
  • 3 tablespoons red wine vinegar
  • ⅓ cup olive oil
  • Zest and juice of one lemon
  • Pinch of salt and pepper
  • ¼ teaspoon paprika
  • 3 cloves garlic, grated or minced
  • 1 small red shallot, finely chopped or grated (optional)

Lemon Parsley Sauce

  • ¼ cup fresh parsley, chopped
  • 3 tablespoons olive oil
  • Juice of half lemon
  • Salt and pepper to taste

Instructions

  1. Prepare the marinade: In a bowl, whisk together dried oregano, dried thyme, red wine vinegar, olive oil, lemon zest and juice, salt, pepper, paprika, garlic, and shallot until well combined.
  2. Marinate chicken: Place the chicken breasts in a shallow dish or a ziplock bag. Pour the marinade over the chicken, turning to coat all sides evenly. Cover the dish with a lid or plastic wrap and refrigerate for at least 30 minutes to 3 hours for best flavor.
  3. Preheat grill: Heat an indoor or outdoor grill or grill pan to medium-high heat, about 450°F. Lightly spray the grill grates with nonstick cooking spray if desired to prevent sticking.
  4. Grill chicken: Remove chicken from marinade, discarding leftover marinade. Place the chicken breasts on the hot grill with the lid closed. Grill for 5-6 minutes on one side, then flip and cook for another 5-6 minutes until the internal temperature reaches 165°F measured with a digital thermometer.
  5. Rest chicken: Remove chicken from the grill and tent loosely with aluminum foil. Let rest for 5 minutes to allow juices to redistribute inside the meat, ensuring a juicy texture.
  6. Make lemon parsley sauce: Mix the fresh chopped parsley, olive oil, lemon juice, salt, and pepper together in a small bowl until combined.
  7. Serve: Drizzle the lemon parsley sauce over the grilled chicken breasts. Serve with crumbled feta cheese, tzatziki sauce, Greek salad, and roasted or boiled potatoes for a complete meal.

Notes

  • If marinating chicken for long periods like overnight, omit the lemon juice but keep the zest to avoid a mealy or leathery texture due to acidity.
  • For quicker grilling and even cooking, pound chicken breasts to an even thickness using a meat tenderizer.
  • Boneless skinless chicken thighs can substitute for breasts but bone-in pieces have not been tested.
  • Cook chicken to an internal temperature between 160-165°F and rest before serving.
  • Storage: Refrigerate in airtight containers up to 3 days or freeze up to 3 months. Reheat gently on stovetop or microwave.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Greek
  • Diet: Halal

Find it online: https://allyumcooks.com/greek-grilled-chicken-breast-with-lemon-parsley-sauce-recipe/