Description
Greek lemon chicken is tender, flavorful, and moist from the marinade bursting with lemon, garlic and oregano.
Ingredients
Scale
- 1–1/2 pounds chicken breast, divided into 6 portions
- 1 tablespoon olive oil
- Fresh parsley for garnish
- Lemon slices for garnish or lemon zest
For the lemon garlic marinade:
- 5 ounces plain yogurt
- 1/4 cup olive oil
- 1 teaspoon honey
- 1 tablespoon lemon zest (zest from 1 lemon)
- 2 tablespoons lemon juice (juice from 1 lemon)
- 4 cloves garlic, minced (about 4 teaspoons)
- 1 tablespoon minced fresh flat-leaf parsley, (about 2 sprigs)
- 2 teaspoons dried crushed oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried red pepper flakes
Instructions
- At least 8-16 hours before cooking (the day before or morning of), trim and portion the chicken breasts.
- In a gallon-size tip-close bag, combine the yogurt, 1/4 cup olive oil, lemon zest, lemon juice, garlic, parsley, dried oregano, salt, black pepper, and red pepper flakes. Add the chicken pieces and smush bag so the marinade coats all the chicken. Marinate for at least 8 hours, up to 16 hours is fine.
- When ready to cook the chicken, preheat grill to medium high, between 375°F – 400°F. Remove the chicken pieces from the marinade and pat dry with a paper towel on all sides. Using a silicone brush, lightly brush the chicken pieces with olive oil.
- When the grill is ready, arrange the chicken pieces on the hot grates and grill for 4-6 minutes. Rotate each piece 45 degrees to creat the grill marks and continue grilling for an additional 4-6 minutes.
- Turn the chicken over and grill for another 5-7 minutes or until the internal temperature reads 160°F.
- Remove the chicken from the grill and let the pieces rest for 10 minutes to allow the meats to redistribute throughout the meat.
- Arrange chicken pieces on a serving plate. Garnish chicken with fresh parsley and lemon zest. Place lemon slices around the platter edge for decoration and as an accompaniment to the chicken and serve warm.
