5 Ingredient Greek-Style Lemon Oregano Grilled Chicken
Lemon oregano grilled chicken is a recipe inspired by fresh and pungent flavors of Greece. Greek cuisine is renowned for its simplicity and use of fresh, quality ingredients. To make my recipe for lemon oregano grilled chicken, boneless skinless chicken thighs are marinaded with lemon, oregano, garlic, and olive oil to produce an easy and mouthwatering dish, perfect for summer grilling.
The star of the marinade is fresh oregano, which adds a unique, earthy flavor to the dish. Combined with the bright acidity of lemons, the richness of olive oil, and the pungency of garlic, this marinade infuses the chicken with layers of deliciousness.
This is a perfect recipe for summer grilling and will transport you straight to a Greek seaside taverna. Serve with a big Greek salad, tzatziki sauce, and pitas.
Fresh Flavors
After years of growing oregano and only using it dried on pizzas, I set out to find more ways to use the fresh herb. Growing abundantly along the rocky hillsides of Greece, fresh oregano is a staple herb in Greek cuisine. Fresh oregano’s flavor is distinct from its dried counterpoint- its pungent, peppery, and assertive, even at times bitter. But cooking mellows out the fresh leaves, creating an earthy flavor that pairs well with grilled, smokey flavors.
Ingredient Notes
Lemon. Acid in marinades tenderize the meat, allowing other flavors to penetrate the chicken
Fresh Oregano. Dried oregano is a mild stand in for the fresh herb. Fresh oregano is pungent, peppery, and assertive. You could substitute 1 tbsp dried oregano, though the flavors will be different.
Garlic. A pungent and aromatic staple of Greek cooking
Olive Oil. Another cornerstone of Greek cuisine, olive oil adds flavor and succulence
Chicken Thighs. Boneless skinless chicken thighs are my favorite grilling meat- affordable, versatile, and quick to cook. The higher fat content than chicken breasts ensures they remain juicy and flavorful.
Lemon Oregano Grilled Chicken
PRINT PINIngredients
- 1 lemon zest and juice
- 2 tbsp fresh oregano finely chopped
- 4 cloves garlic peeled and finely chopped
- ¼ c extra-virgin olive oil
- 1 tsp fine sea salt
- 1 ½ lb boneless skinless chicken thighs
Instructions
- Mix all marinade ingredients together in a medium bowl. Add chicken thighs to the bowl with the marinade and use your hands to coat chicken thighs completely with marinade. Cover and transfer to the refrigerator for 30 minutes or up to 2 hours.
- Prepare the grill to medium-high heat and oil grates with extra-virgin olive oil. Add the chicken to the grill and cook until well-browned and easily releases from the grates, 4-6 minutes. Flip and continue cooking until the thickest part of the thigh registers 165°F at its thickest part, another 4-5 minutes. Transfer cooked chicken to a plate and let sit 5 minutes before serving.
- Serve with pitas, a big Greek salad, tzatziki sauce, and pitas.