If you’re looking for a healthy, flavor-packed chicken recipe, you will fall in love with this Mediterranean grilled chicken. It comes together in a few simple steps and is full of fresh, bold flavors. While I love to throw this on the grill in the summer, you can make this chicken recipe year-round by using a grill pan indoors.
Marinating the chicken doesn’t take a lot of effort but adds so much to the protein. It tenderizes while infusing flavor, so you end up with the perfect grilled chicken every time with next to no effort. Want the perfect side dish to go with this grilled Mediterranean chicken recipe? Try my air fryer potato wedges recipe or mushroom rice recipe.
Key Ingredients You Need
- Chicken — You can use boneless, skinless chicken breasts or boneless, skinless chicken thighs for this grilled Mediterranean chicken recipe. Take your pick!
- Lemon juice — I highly recommend using fresh lemon juice when possible as the flavor is fresher and brighter.
- Parsley — Pick a fresh, vibrant green bunch of parsley. Remove any yellow or wilted leaves before using them in the marinade.
- Garlic — Fresh garlic cloves add much more flavor than pre-minced garlic.
- Oregano — The dried oregano’s earthy, robust, and woody flavor makes for a great addition to the marinade.
How to Make Mediterranean Grilled Chicken
Step 1: Add the lemon juice, olive oil, parsley, garlic, paprika, oregano, salt, and pepper to a small mixing bowl. Whisk to combine.
Step 2: Place the chicken in a gallon-size ziplock bag.
Step 3: Pour the marinade on top of the chicken.
Step 4: Zip the bag shut and massage the marinade into the chicken. Place in the refrigerator for at least 30 minutes, up to 8 hours. if possible, bring the chicken to room temperature before you cook it.
Step 5: Preheat your grill or grill pan and brush the grates with vegetable oil. Add the chicken and sear them, flipping once.
Step 6: Remove the chicken when the internal temperature has reached 165 F and let rest for 5 minutes before eating.
Tips For This Recipe
- Allowing the chicken to rest before slicing will lead to juicier chicken as the moisture can redistribute. If you cut the chicken right away, the juices will run out onto the cutting board.
- Discard the marinade and do not reuse it. If you’d like to drizzle some of the marinade over your chicken after cooking, you can reserve a few tablespoons before adding your chicken to it.
- Whether you use chicken thighs or chicken breasts, make sure the internal temperature of the thickest part of the chicken has reached 165F.
- Avoid moving it around when cooking the chicken so it can get a nice sear.
- You can double or triple this recipe. However, cook the chicken in batches, so you don’t overcrowd the grill pan.
- Before marinating the chicken, pat it dry, so the oil and seasonings stick better to the chicken.
Frequently Asked Questions
Yes, you can swap the ¼ cup of fresh parsley for 4 teaspoons of dried parsley.
If you prefer fresh oregano, swap the dried oregano for ½ tablespoon of fresh oregano.
You can marinate the chicken the night before. Alternatively, you can cook the chicken and store it in an airtight container for up to 4 days. Reheat the chicken or enjoy it chilled when ready to eat.
You can freeze the Mediterranean chicken with the marinade and thaw it before grilling, or freeze the chicken after grilling. Make sure to allow the cooked chicken to cool to room temperature before transferring it to a freezer-safe bag to freeze for up to 3 months.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this Mediterranean Grilled Chicken Recipe, then don’t forget to leave me a 5 star rating and let me know how it went in the comments below!
Mediterranean Grilled Chicken
Ingredients
- 2 lbs boneless skinless chicken breasts or chicken thighs
- ¼ cup lemon juice
- 3 tbsp olive oil
- ¼ cup fresh parsley chopped
- 3 cloves garlic chopped
- 1 tsp paprika
- ½ tsp dried oregano
- 1 tsp salt
- ½ tsp pepper
Instructions
- To make the marinade add the lemon juice, olive oil, parsley, garlic, paprika, oregano, salt, and pepper to a small mixing bowl. Whisk to combine.
- Place the chicken in a gallon size ziplock bag and pour the marinade on top of the chicken. Zip the bag shut and massage the marinade into the chicken. Place in the refrigerator for at least 30 minutes, up to 8 hours. if possible, bring the chicken to room temperature before you cook it.
- Preheat your grill or grill pan and brush the grates with a vegetable oil.
- Remove the chicken from the bag and cook chicken on a grill or grill pan. For chicken thighs, about 4 - 6 minutes per side. For chicken breasts, 4 to 5 minutes per side, depending on thickness. Remove the chicken when the internal temperature has reached 165 F and let rest for 5 minutes before eating.
Notes
- Allowing the chicken to rest before slicing will lead to juicier chicken as the moisture can redistribute. If you cut the chicken right away, the juices will run out onto the cutting board.
- Discard the marinade and do not reuse it. If you’d like to drizzle some of the marinade over your chicken after cooking, you can reserve a few tablespoons before adding your chicken to it.
- Whether you use chicken thighs or chicken breasts, make sure the internal temperature of the thickest part of the chicken has reached 165F.
- Avoid moving it around when cooking the chicken so it can get a nice sear.
- You can double or triple this recipe. However, cook the chicken in batches, so you don’t overcrowd the grill pan.
- Before marinating the chicken, pat it dry, so the oil and seasonings stick better to the chicken.
This was a hit with the family. I cheated and bought the sauce from whole foods, but it was fast and simple. I also doubled the spices, but not necessary. I would definitely make this again for the family. Thanks you
That's so great to hear! That cheat is totally fine by me, as long as the whole family loves it, that's all that matters. Great job!