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Greek Grilled Chicken


  • 1/4 - 1/2 cup lemon juice 1 or 2 lemons
  • 2 - 3 Tbs olive oil
  • 1/4 tsp black pepper
  • 2 tsp Penzey's Greek Seasoning
  • 1 tsp dried oregano
  • chicken parts or boneless skinless chicken breasts


  • This makes enough to marinate 4-5 pieces of chicken, or even a whole cut up chicken if you go on the larger portions of oil and lemon juice.
  • Mix up the marinade. Add the chicken pieces to a bag or dish and pour the marinade in. You can do this in the morning and get the best flavor or even just an hour or so before dinner. If you're marinating it longer, pull the chicken out of the refrigerator the last hour and let it come to room temperature.
  • Grill over medium heat until just cooked through and then let sit, covered with foil, 5 minutes or so to finish cooking. For boneless skinless chicken breast this took me about 15 minutes total, flipping the breasts halfway through.
  • Discard the marinade.