Chicken Entrée

Greek Grilled Chicken

Continuing with my Greek/Olympics theme, I served this chicken during my Opening Ceremonies get together.  There are a lot of great herbs in this recipe that give the chicken wonderful flavor.

I found the recipe via Pinterest.  It was so easy, especially since all I had to do was place the chicken on my Cuisinart Griddler right before my guests arrived.  It smelt great while cooking.  And, it was really juicy.   I think the key to this chicken was the fact that I marinated it for just over 48 hours.  The chicken really absorbed the flavors of the fresh herbs and the lemon.

  • Start by trimming 5 large chicken breasts.  (It was about 2.3 pounds.)
  • Place the breasts in a large resealable bag.
  • Juice two lemons.
  • Combine the lemon juice with 1/2 cup EVOO.
  • Chop up several cloves of garlic.
  • Next, chop up a few tablespoons each of basil, parsley, rosemary, oregano, and thyme (all fresh!).
  • In a large bowl, add the EVOO and lemon juice mixture.
  • Add all of the herbs and garlic.
  • Whisk to combine.
  • Season with 1/2 teaspoon pepper and 1 teaspoon salt.
  • Whisk one last time.
  • Pour the marinade to the bag with the chicken.
  • Seal and massage the marinade into the chicken.
  • Refrigerate for 24-48 hours.  (I say the longer the better!)

Keep massaging the chicken every few hours.  Here’s how it looks after 1 day:

  • When you’re ready to make the chicken, remove it from the fridge and let sit out for about 25 minutes.
  • Preheat your Cuisinart Griddler (or grill or grill pan) to medium-high.
  • Open the bag and use tongs to remove the chicken.
  • Place on your griddler and cook until done, about 8 minutes on each side.

I served with a Greek Pasta Salad.  Look for that yummy recipe next week!  Enjoy!


I'm a middle school math teacher by day and a total food enthusiast by night.

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