Best 20 Grilled Greek Chicken Recipes

GREEK GRILLED CHICKEN PITAS

Steps:

• Marinate chicken in vinaigrette, covered, in refrigerator for at least 4 hours or overnight. In a small bowl, combine the sauce ingredients; chill until serving., Drain and discard marinade. If grilling the chicken, lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 170°, 4-7 minutes on each side., Cut chicken into strips. Fill each pita half with chicken, cucumber, tomatoes, onion and cheese; drizzle with sauce.

GRILLED GREEK CHICKEN

Steps:

• Whisk garlic, oregano, red pepper flakes, black pepper, lemon juice, olive oil, and vinegar together in a large bowl.
• Make 2 slashes on the skin side down to the bone in the thigh section and 1 in the leg section of each leg quarter. This will help infuse pieces with marinade and allow faster cooking on the grill. Season both sides of chicken generously with kosher salt. Transfer to bowl with marinade and thoroughly coat all sides. Cover and marinate in refrigerator 4 to 12 hours.
• Transfer chicken to paper-towel-lined sheet pan to drain slightly.
• Place leg quarters on grill skin side down over semi-direct heat (avoid intense direct heat so chicken cooks evenly and skin doesn't burn). Cook 6 or 7 minutes. Turn chicken and cook another 6 to 7 minutes. Continue cooking and turning until internal temperature reaches 165 degrees F (74 degrees C), 8 to 10 more minutes. Serve with lemon wedges.

GRILLED SPATCHCOCKED GREEK CHICKEN

Steps:

• To spatchcock the chicken, use strong kitchen scissors or poultry shears and cut down either side of the spine. Pull out the spine, turn the chicken over and press down on the breast of the chicken to flatten it out to one thickness.
• Whisk together the olive oil, lemon juice and zest, garlic, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a medium bowl. Put the chicken in a gallon-size resealable plastic bag in a rimmed dish. Pour in half of the marinade, reserving the rest for serving later. Seal the bag and rotate it around to evenly distribute the marinade. Refrigerate for 1 hour.
• Remove the chicken from the marinade and discard the marinade. Pat the chicken dry with paper towels and season generously all over with salt and pepper; let sit at room temperature for 30 minutes.
• Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
• Place the chicken skin-side up on the indirect side of the grill with the legs facing the hotter side. Cover and cook until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) reads 150 to 160 degrees F (almost cooked through), about 50 minutes.
• Move the chicken over to the direct-heat side of the grill. After 2 minutes, flip the chicken to char and crisp up the skin side, another 3 or 4 minutes. Check that the temperature in the thigh is now at least 165 degrees F. If it is not, then move the chicken back to the indirect side, cover and cook until the final temperature is reached. Remove from the grill; let rest 20 minutes before carving.
• Stir the scallions and dill into the reserved marinade. Drizzle over the chicken or serve on the side.

GREEK GRILLED CHICKEN AND VEGETABLE SALAD WITH WARM PITA BREAD FOR WRAPPING

Steps:

• Preheat grill pan over high heat. Place chicken in shallow dish and season with salt and pepper.
• Preheat oven to 275 degrees F. Wrap pita breads in foil. Place in warm oven and heat until dinner is served.
• Combine lemon zest, juice and vinegar in a bowl and whisk in oil. Add oregano, garlic and whisk again to combine into dressing. Pour half the dressing over chicken tenders. Turn tenders in dressing to coat.
• Combine remaining salad ingredients in a bowl. Pour remaining dressing over salad and toss well. The salad should be very lightly dressed. Season salad with salt and pepper and transfer to a large serving platter.
• Grill tenders 4 to 5 minutes on each side. Transfer hot tenders to the salad lined serving platter. Remove pitas from oven and unwrap. Cut pitas in half and arrange around the edge of platter.
• To serve, each person can pile grilled chicken and veggies into pita halves, wrap up on either side and enjoy!

GRILLED CHICKEN GREEK SALAD

Steps:

• Prepare a grill for medium heat; lightly oil the grates.
• Season the chicken pieces with salt and pepper and thread onto four 12-inch metal skewers. Grill the chicken, turning often, until just cooked through, 4 to 6 minutes.
• Whisk the olive oil, lemon juice and oregano in a large bowl; season with salt and pepper. Add the lettuce, cucumber, olives and red onion and toss until well coated. Divide among 4 plates and top with some of the feta chunks and a chicken skewer. Warm the pita bread on the grill, cut into wedges and serve with the salad.

GRILLED CHICKEN, RED ONION, AND MINT KEBABS WITH GREEK SALAD

Steps:

• Mix chicken, 2 tablespoons oil, garlic, mint, oregano, salt, and pepper in medium bowl. Let marinate 30 minutes. Whisk remaining 2 tablespoons oil and lemon juice in small bowl to blend.
• Prepare barbecue (medium-high heat). Pull off large mint leaves from stems. Alternate chicken, onion, and mint leaves on skewers; sprinkle with salt and pepper. Grill until chicken is just cooked through, turning and basting occasionally with oil-lemon mixture, about 9 minutes. Serve Greek Salad alongside.

KRAFT GRILLED GREEK CHICKEN KABOBS

Steps:

• MIX dressing and mayo; pour into large resealable plastic bag. Add chicken; seal bag. Turn bag over several times to evenly coat chicken with dressing mixture. Refrigerate 20 minute or up to 2 hours to marinate.
• HEAT grill to medium-high heat. Remove chicken from marinade; discard bag and marinade. Thread chicken and onions alternately onto skewers.
• GRILL 8 to 10 minute or until chicken is done, turning occasionally. Meanwhile, place lemon, cut-sides down, on grill grate next to kabobs. Squeeze lemon juice over kabobs just before serving.

GRILLED SPATCHCOCKED GREEK CHICKEN

Steps:

• Whisk olive oil, lemon juice, oregano, garlic, rosemary, and tarragon together in a measuring cup.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place chicken on a rimmed baking sheet. Pour 1/2 of the oil mixture over the chicken and reserve the remaining 1/2. Using your hands, massage the oil mixture into the chicken skin. Season with salt and pepper.
• Grill chicken skin-side up over indirect heat for 50 minutes. Move chicken over direct heat and grill 5 minutes. Carefully flip chicken over skin-side down and grill until skin is brown and crispy, about 5 more minutes. Transfer chicken to a serving platter and let rest for 10 minutes.
• Drizzle reserved oil mixture over the chicken. Carve and serve.

GRILLED GREEK CHICKEN

Steps:

• In a medium bowl, whisk together the oil, oregano leaves, garlic, lemon juice and salt and pepper, to taste. Pat the chicken dry and place in a re-sealable plastic bag. Pour the mixture over the chicken and seal the bag, pressing out any excess air, and then turn the bag over several times to distribute the marinade. Put the chicken bag in a shallow dish and marinate, in the refrigerator, for at least 12 hours and up to 24 hours.
• Preheat the oven to 350 degree F.
• Place a grill pan over moderately-high heat until very hot. Place the chicken skin-side down and cook until well browned, 10 to 13 minutes. Flip the chicken over and cook for another 8 to 10 minutes. Transfer the chicken to a sheet pan and finish cooking in the oven until golden brown and cooked through, 25 to 30 minutes. Let the chicken rest 10 minutes before serving.

GRILLED GREEK CHICKEN

Steps:

• Make marinade in small bowl, whisk together lemon zest and juice, oregano, oil, 2 teas. Kosher salt and 1 teas. fresh black pepper.
• Divide marinade between 2 large re-sealable plastic bags.
• Lightly pierce chicken with meat fork to deeply accept marinade.
• Place 2 chicken halves in each bag; shake to coat. let marinate at room temp 30 minutes, turning bags occasionally.
• Preheat grill to medium and lightly oil grates.
• Remove chicken from bags and pat dry with paper towels.
• Place chicken on grill and cook until lightly browned and cooked throughly, about 20 minutes.
• Instant read thermometer should read 175*F when inserted in the thickest part of the chicken.
• (If browning too quick, move to part of grill with less heat or turn down grill.).
• Transfer chicken to a cutting board. Tent with foil; let rest 10 minutes.
• Meanwhile, place lemon halves on grill; cook to slightly char, 8-10 minutes.
• Garnish chicken with oregano sprigs and service with grilled lemons.

GRILLED CHICKEN, GREEK-STYLE, WITH SALAD AND WARM PITA BREAD FOR

Steps:

• Preheat a grill pan over medium-high heat.
• Preheat oven to 200 degrees F. Wrap the pita breads in foil, and put in the warm oven until dinner is ready.
• Put the chicken into a shallow dish with sides.Season the chicken with salt and pepper on both sides, to taste.
• Mix the lemon zest and juice with the vinegar and then whisk in the oil. Add the oregano, garlic and whisk it again to make sure it's combined well. Pour about half of this dressing over the chicken strips and turn them to coat.
• Combine all the veggies in a big bowl and toss well with that leftover dressing (don't pour it all in at once. add some and toss the salad and repeat until you reach the right amt of dressing for your liking). Season with salt and pepper, to taste.
• Grill the chicken strips for about 4 to 5 minutes per side. Transfer the chicken strips to your salad bowl/dish when they are cooked through.
• Remove the pitas from your oven and unwrap. Cut pitas in half and then arrange them around your salad bowl/dish.
• To serve, each person can pile on the grilled chicken and veggies onto their pita and wrap it up!

GREEK GARLIC AND HERB-STUFFED GRILLED CHICKEN BREASTS

Steps:

• Heat gas or charcoal grill. In medium bowl, stir together cheese, olives, onions and oregano. Place chicken breasts flat on cutting surface. Cut a lengthwise slit in each chicken breast forming a pocket, keeping other 3 sides intact. Stuff each chicken with cheese mixture; secure with toothpicks. Brush chicken with oil; sprinkle with salt and pepper.
• Place chicken on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning occasionally, until juice of chicken is clear when center of thickest part is cut (170°F).

GREEK GRILLED CHICKEN WITH GREEN BEANS

Steps:

• Cover one side of a grill with a large sheet of foil; fold up the edges to make a rimmed tray. Preheat the grill to medium high. Rub the chicken all over with the garlic powder and oregano; season generously with salt and pepper. Toss the green beans, tomatoes, garlic and olive oil in a large bowl; season with 1/2 teaspoon salt and a few grinds of pepper.
• Brush the grill grates with olive oil on the side without the foil tray. Place the chicken on the grates and grill, turning halfway through, until marked and cooked through, about 15 minutes. Remove to a plate. Meanwhile, spread the vegetable mixture on the foil tray and grill, stirring occasionally, until tender and charred in spots, 10 to 12 minutes. Transfer the vegetables to a bowl; add the vinegar and dill. Season with salt and pepper and toss.
• Divide the chicken and vegetables among plates. Top the vegetables with the cheese. Drizzle with more olive oil.

GRILLED GREEK-STYLE CHICKEN KABOBS

Steps:

• Combine lemon juice, basil, mint, soy sauce, olive oil, garlic, and pepper in a resealable plastic bag (zip-type works best).
• Add chicken and place in fridge to marinate for at least 1 hour.
• Prior to cooking, alternate chicken, mushrooms, bell peppers, and onion on skewers - (Note: it is best not to end with bell peppers as they tended to slide off after being cooked).
• Cook on medium-high heat grill for approximately 7 - 10 minutes each side.

WANNA BE GREEK GRILLED CHICKEN BREASTS

Steps:

• Add a small amount of buttermilk to the honey and whisk until smooth, then add the remaining marinade ingredients. Whisk to combine.
• Place chicken breasts in a zipper bag, pour marinade over and seal, turning to coat.
• Refrigerate 4-8 hours, turning occasionally. A longer marinating time will yield a more tender and flavourful result.
• Grill on medium setting until no longer pink.
• Note: You don't need a pool of marinade around the chicken but if it seems scant add bit more buttermilk.
• If you like a fuller lemon flavour use the juice of a whole lemon. I've also left out the lemon totally when I didn't have one, still a great taste.
• Cooking time is approximate, it depends on which method you use. You could also cut up the chicken and skewer -- reduce marinade and cook times.

GRILLED GREEK LEMON OREGANO CHICKEN WINGS

Steps:

• Place thawed chicken wings into gallon size zip top bag.
• Combine olive oil, lemon juice, oregano, garlic, salt and pepper in a small mixing bowl. Pour over chicken pieces and seal bag. Refrigerate chicken pieces for at least two hours, turning over at least once during this time.
• Preheat gas grill on high for five minutes.
• Remove chicken pieces from marinade and place onto baking sheet lined with paper towels. Discard excess marinade.
• Turn inside burners to medium low while leaving outside burners on high. Place chicken pieces on middle of grill skin side up. Cover and cook for 7 minutes. Turn pieces over and cook for another 5-7 minutes or until meat thermometer indicates 170 degrees F.
• Serve while hot and juicy! Enjoy!

GRILLED CHICKEN/VEGGIE KABOBS WITH GREEK YOGURT SAUCE

Steps:

• For yogurt sauce: Mix all ingredients and refrigerate overnight.
• For chicken and veggies: Cut chicken breasts into 2" pieces.
• Marinate in one of the prepared Good Seasons dressing for at least 1 hour. (The other one will be used for basting)
• Remove chicken from marinade--discard marinade.
• Alternately thread chicken, zucchini, onions, and green peppers on skewer (can cook veggies separately from chicken if desired) On separate skewers thread potatoes.
• Preheat grill until hot.
• Baste potatoes with dressing and place on grill, turning and basting occasionally--cook until browned.
• Grill chicken until cooked, basting occasionally.
• Veggies are done when they're tender and darkened around the edges.
• Brush both sides of pita with olive oil and grill for 3 minutes each side.
• Serve chicken, veggies, and potatoes with yogurt sauce and pitas.

GRILLED GREEK CHICKEN SANDWICHES (COOKING FOR 2)

Steps:

• Heat gas or charcoal grill. In small bowl, mix sauce ingredients. Set aside. (Sauce may become watery if it stands longer than 30 minutes.)
• In another small bowl, mix lemon juice, oil and oregano. Brush lemon mixture over chicken, coating all sides. Sprinkle with salt and pepper.
• Place chicken on grill. Cover grill; cook cook over medium heat 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Wrap pita halves in foil; place on grill 1 to 2 minutes or until warm.
• Place chicken, tomato and onion inside pita pockets. Top with sauce.

GRILLED GREEK CHICKEN KEBABS WITH MINT-FETA SAUCE

Steps:

• In a resealable plastic bag, combine chicken, zucchini, onion, olive oil, oregano, and 2 tablespoons vinegar; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Marinate at room temperature 30 minutes (or refrigerate up to overnight; place bag on a plate, in case of leaks).
• Heat grill to medium (see page 367 for instructions); lightly oil grates. (Alternatively, heat a grill pan over medium-high.) Onto each skewer, thread 3 pieces of chicken with zucchini and onion. Grill skewers, turning occasionally, until chicken is cooked through and vegetables are tender, 12 to 14 minutes.
• To make sauce, blend feta, yogurt, mint, and remaining tablespoon vinegar in a food processor until smooth. Serve kebabs with dipping sauce and garnish with mint leaves if desired.

GRILLED GREEK CHICKEN WITH RED WINE AND GARLIC

Steps:

• In shallow glass or plastic dish or resealable food-storage plastic bag, mix all ingredients except chicken and olives. Add chicken; turn to coat with marinade. Cover dish or seal bag; refrigerate 1 hour.
• Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. Place chicken, skin sides down, on grill over medium heat. Cover grill; cook 15 minutes. Turn chicken; brush with marinade. Cover grill; cook 20 to 40 minutes longer, brushing occasionally with marinade, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Discard any remaining marinade. Serve chicken with olives.