Greek Grilled Chicken

by

I stole this recipe for Greek Grilled Chicken from a cookbook called Sam the Cooking Guy and the Holy Grill: Easy & Delicious Recipes for Outdoor Grilling & Smoking. This delicious chicken gets its flavor from the marinade. Olive oil, Worcestershire sauce, soy sauce, Dijon mustard, garlic cloves, thyme, rosemary, salt, ground pepper and lemon juice are whisked together in a bowl. A quarter of the marinade is set aside. Then chicken is marinated in the remaining marinade for several hours. While grilling the chicken is brushed with the reserved marinade. This recipe is a tasty grilled chicken option, no matter where it is grilled.

The ingredients for this recipe are: ¾ cup olive oil, 2 tbsp Worcestershire sauce, 1 tbsp soy sauce, 1 tbsp Dijon mustard, 2 large garlic cloves, 2 tsp dried thyme, 2 tsp dried rosemary, ½ tsp salt, ½ tsp ground pepper, Juice of 2 lemons and 2 chicken breasts

Put all the ingredients except the chicken in a small bowl and whisk well to combine. Set aside.

Flatten chicken breasts to an even thickness and place in a Ziploc bag and add about ¾ of the marinade. Mush around to ensure chicken is well covered, seal the bag and refrigerate a few hours or overnight.

Place the remaining marinade in a container and refrigerate until needed.

Remove the chicken from the fridge at least 30 minutes before cooking. Grill on a very hot grill.

Cook turning often and brushing with reserved marinade once chicken is grilled on both side.

Cook until chicken is 165 degrees.

Remove, brush with remaining marinade and serve.

If you liked this recipe for Greek Grilled Chicken then you can also try Lemon BBQ Grilled Chicken, Italian Grilled Chicken, Grilled Lemon Chicken or Greek Grilled Chicken Pitas.

Print

Greek Grilled Chicken

This delicious chicken gets its flavor from the marinade. Olive oil, Worcestershire sauce, soy sauce, Dijon mustard, garlic cloves, thyme, rosemary, salt, ground pepper and lemon juice are whisked together in a bowl. A quarter of the marinade is set aside. Then chicken is marinated in the remaining marinade for several hours. While grilling the chicken is brushed with the reserved marinade.
Course Entree
Prep Time 10 minutes
Cook Time 20 minutes
Marinating Time 1 hour
Servings 4 people

Ingredients

  • ¾ cup olive oil
  • 2 tbsp fish sauce or anchovy paste or Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tbsp Dijon mustard
  • 2 tbsp garlic paste or 2 large garlic cloves minced
  • 2 tsp dried thyme
  • 2 tsp dried rosemary
  • ½ tsp salt
  • ½ tsp ground pepper
  • Juice of 2 lemons
  • 2 chicken breasts

Instructions

  1. Put all the ingredients except the chicken in a measuring cup and shake well to combine. Set aside.
  2. Flatten chicken breasts to an even thickness and place in a Ziploc bag and add about ¾ of the marinade.
  3. Mush around to ensure chicken is well covered, seal the bag and refrigerate a few hours or overnight.
  4. Remove from the fridge at least 30 minutes before cooking.
  5. Grill on a very hot grill turning often and brushing with reserved marinade once chicken is grilled on both side. Cook until chicken is 165 degrees.
  6. Remove, brush with remaining marinade and serve.