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This Greek grilled chicken is one I come back to again and again. The yogurt marinade makes the chicken super tender and gives it golden, slightly charred edges. The lemon adds brightness, and I never get tired of those classic Greek flavors.

Grilled chicken breast garnished with fresh herbs and coarse salt, served with cherry tomatoes, parsley, and lemon wedges on a dark slate surface.

We make a lot of chicken at our house. The best way I know to make it memorable is with a great marinade.

This Greek chicken marinade is packed with simple ingredients that work together to make something special.

I love this used in a Greek chicken wrap, with naan, feta, kalamata olives, roasted tomatoes, and tzatziki sauce.

It is also fabulous served hot off the grill with a side of rosemary potatoes or Greek potato salad, a simple Greek salad, or roasted vegetables.

Raw chicken breasts in a light blue baking dish, surrounded by a lemon, a bowl of yogurt, a bowl of spices, and a bowl of olive oil on a white countertop.

Let’s Talk Ingredients

I recommend you use full-fat yogurt. I tested this with low-fat, and it works, but you don’t get quite the same richness.

Lemon juice is my preference, but red wine vinegar would work as well. I like the pop of acid, but if you plan on marinating longer, I recommend leaving them off, as either can make the chicken tough if you marinate too long.

If you would prefer to make chicken thighs, you can check out my grilled boneless chicken thighs recipe.

Step by Step

Raw chicken breasts in a baking dish, a squeezed lemon and juicer, and a green bowl with yogurt, spices, herbs, and oil on a white surface, likely for preparing a marinade. — Add the marinade ingredients to a bowl.

A whisk rests in a green bowl filled with a creamy white mixture; nearby are lemon halves and a dish with raw chicken breasts on a white countertop. — And whisk to combine.

A blue baking dish containing raw chicken coated in a creamy, herbed marinade sits on a light-colored countertop. — Add the chicken to a zip-top bag or a shallow dish and pour the marinade over it. Refrigerate for at least 1 hour or up to 4 hours. Remove the chicken from the marinade and blot dry.

A piece of seasoned fish fillet is being grilled on an outdoor barbecue grill with visible grill marks forming on the fish. — Place the chicken on the grill and cook for 8 minutes. Flip and cook another 7 to 8 minutes until golden, and the internal temperature reaches 160°F for grilled Greek chicken.

Tips & Tricks

Don’t skip blotting the chicken before grilling. If the chicken has too much moisture, it will steam.
Don't Marinate Too Long. One to four hours is the sweet spot. Longer can start to break down the texture too much.
Oil the grates well. I always kick myself when I forget to do this.
Pull at 160°F and rest. The temperature will rise as it sits, keeping your Greek grilled chicken juicy instead of dry.

Two grilled chicken breasts with grill marks are garnished with rosemary and served on a dark surface, surrounded by roasted cherry tomatoes, fresh rosemary sprigs, and lemon slices. Coarse salt and herbs are sprinkled around.

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Two grilled chicken breasts garnished with rosemary and herbs on a dark surface, surrounded by grilled cherry tomatoes, coarse salt, and lemon slices.

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5 from 1 vote