Mediterranean Grilled Chicken Recipe
There’s a certain magic that happens when chicken meets the grill in summer. The sizzle, the aroma, the promise of a meal that feels both wholesome and special. This Mediterranean Grilled Chicken Recipe is the embodiment of that feeling for me. It’s the recipe I turn to when I want something that tastes like sunshine and holidays, but that I can get on the dinner table on a busy Tuesday. It’s packed with the bright, zesty flavours of lemon, garlic, and herbs that transport you straight to a seaside taverna. My kids absolutely devour this every time I make it, usually stuffed into a warm pitta with a dollop of tzatziki.
What makes this grilled chicken truly stand out is the marinade. It’s not just a flavouring; it’s a tenderiser. The combination of acidic lemon juice and rich extra virgin olive oil works to break down the chicken fibres just enough, ensuring every bite is succulent and juicy. The herbs – specifically oregano and fresh parsley – infuse the meat with an earthy, aromatic quality that is quintessentially Mediterranean. We’re not just grilling chicken here; we’re creating a simple, elegant meal that sings with freshness.
This recipe works beautifully for a relaxed weekend barbecue with friends, but it’s also a fantastic contender for your weekly meal prep. The cooked chicken is incredibly versatile, brilliant sliced over salads for lunch, shredded into wraps, or served alongside roasted vegetables for a healthy dinner. It’s a foundational recipe that proves that straightforward cooking with high-quality ingredients can produce truly memorable results.
Recipe Overview
This Mediterranean Grilled Chicken Recipe is all about a vibrant, herb-forward marinade that results in incredibly tender and flavourful chicken. The lemon and garlic provide a zesty punch, while oregano brings a classic Greek-inspired warmth. After testing this recipe five times, I finally got the marinade-to-chicken ratio just right for maximum flavour without overpowering the meat. The chicken grills up beautifully, with lovely charred marks that add a subtle smokiness.
- Prep Time: 15 minutes
- Marinating Time: 30 minutes (minimum) to 4 hours (ideal)
- Cook Time: 15-20 minutes
- Total Time: 1 hour 5 minutes (including minimum marinating)
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Mediterranean Grilled Chicken Recipe
- Genuine Flavour: The taste is bright, savoury, and deeply aromatic. You get the sharp zest from the lemon, a mellow punch from the garlic, and a wonderful earthy fragrance from the dried oregano, all brought together by a good quality olive oil.
- Ready in Under an Hour: Excluding the marinating time (which is mostly hands-off), this dish comes together in about 35 minutes, making it a brilliant option for a flavourful weeknight dinner.
- Flexible Recipe: Don’t have chicken breasts? This marinade is also fantastic on chicken thighs (they’ll need a few extra minutes on the grill) or even cut into cubes and threaded onto skewers with peppers and onions.
- Ideal for Summer Gatherings: It’s a fantastic centrepiece for a garden party or a family barbecue. It can be served warm off the grill or at room temperature as part of a larger buffet spread.
- Family Tested: This is one of those recipes that always gets compliments in my house. The flavours are accessible enough for kids while still feeling sophisticated for the adults. It’s a true family favourite.
Ingredients You’ll Need
The beauty of this recipe lies in its simple, high-quality ingredients. For the olive oil, I really recommend using a good extra virgin olive oil as its flavour is a key component of the marinade. You don’t need the most expensive bottle, but one with a nice, fruity profile makes a noticeable difference.
- 4 boneless, skinless chicken breasts (about 600-700g total)
- For the Marinade:
- 80ml extra virgin olive oil
- Juice of 1 large lemon (about 60ml)
- Zest of 1 large lemon
- 4 cloves garlic, minced
- 2 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper, freshly ground
- 2 tbsp fresh parsley, finely chopped
- 1/4 tsp red pepper flakes (optional, for a little warmth)
Ashley’s Tip: If your chicken breasts are particularly thick, I suggest butterflying them or pounding them to a more even thickness (about 2cm). This not only helps the marinade penetrate better but also ensures the chicken cooks evenly without drying out the thinner parts.
How to Make Mediterranean Grilled Chicken Recipe
The process here is very straightforward. The most important part is giving the chicken enough time to soak up all those wonderful flavours from the marinade. Thirty minutes will do in a pinch, but if you have a couple of hours, the result will be even better.
- Prepare the Chicken: Place the chicken breasts between two pieces of baking parchment or in a large plastic bag. Using a rolling pin or meat mallet, gently pound them to an even thickness of about 2cm. This is the key to a juicy, evenly cooked result.
- Make the Marinade: In a medium bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, pepper, chopped parsley, and optional red pepper flakes.
- Marinate the Chicken: Place the pounded chicken breasts in a shallow dish or a large resealable bag. Pour over the marinade, making sure to coat each piece thoroughly. I find that using my hands to rub the marinade in works best. Cover the dish or seal the bag and place it in the refrigerator to marinate for at least 30 minutes, and up to 4 hours.
- Preheat the Grill: When you’re ready to cook, preheat your gas grill or barbecue to a medium-high heat, around 200-220°C. If using a griddle pan on the hob, heat it over a medium-high heat. Clean the grates and lightly oil them to prevent sticking.
- Grill the Chicken: Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken breasts on the hot grill. Cook for 6-8 minutes on the first side, until you have well-defined grill marks and the chicken releases easily from the grate.
- Flip and Finish Cooking: Flip the chicken and cook for another 6-8 minutes on the second side. The chicken is cooked when it’s opaque all the way through and an instant-read thermometer inserted into the thickest part registers 74°C. The UK’s Food Standards Agency provides excellent guidance on cooking chicken safely.
- Rest the Chicken: This is a non-negotiable step! Transfer the grilled chicken to a clean cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring it stays succulent.
- Serve: After resting, slice the chicken against the grain and serve immediately.
Tips From My Kitchen
- Temperature Control is Key: Don’t be tempted to crank the grill up to its highest setting. A steady medium-high heat ensures the chicken cooks through at the same rate the exterior gets those beautiful char marks. Too high, and you’ll have a burnt exterior with an undercooked centre.
- The Secret to Juiciness: Don’t skip the resting step. I learned that cutting into chicken straight off the grill causes all the delicious juices to run out onto the board, leaving you with dry meat. A 5-minute rest makes all the difference.
- Make-Ahead Magic: You can prepare the marinade up to 3 days in advance and store it in an airtight jar in the fridge. The chicken can be left to marinate for up to 24 hours, though I find the texture is best when marinated for around 4 hours as the lemon juice can start to “cook” the chicken if left too long.
- Storage: Leftover grilled chicken can be stored in an airtight container in the refrigerator for up to 4 days. It’s fantastic cold in salads or gently reheated.
Common Mistakes to Avoid
- Overcrowding the Grill: Placing too many chicken breasts on the grill at once will lower the temperature and cause them to steam rather than sear. This prevents you from getting those lovely grill marks and smoky flavour. Cook in batches if you need to.
- Guessing the Doneness: The most reliable way to know if your chicken is cooked is to use a meat thermometer. Colour is not always a perfect indicator. Aim for an internal temperature of 74°C for perfectly cooked, safe-to-eat chicken.
- Forgetting to Rest the Meat: As mentioned above, this is the most common mistake that leads to dry chicken. Resting allows the muscle fibres to relax and reabsorb the juices that were pushed to the centre during cooking.
What to Serve With Mediterranean Grilled Chicken Recipe
This chicken is wonderfully versatile and pairs beautifully with so many classic Mediterranean flavours. Here are a few of our favourite combinations:
- Pitta and Tzatziki: Serve the sliced chicken with warm pitta breads, a generous helping of my Authentic Tzatziki Sauce Recipe, and a simple tomato and cucumber salad.
- Lemon Herb Couscous: A fluffy bed of couscous tossed with fresh herbs, lemon juice, and olive oil makes for a light yet satisfying side dish.
- Greek Salad: A classic combination for a reason. The fresh, tangy flavours of a salad with tomatoes, cucumber, red onion, olives, and feta cheese are the ideal complement to the grilled chicken.
- Drink Pairing: A crisp, cold glass of Sauvignon Blanc or Pinot Grigio cuts through the richness of the chicken beautifully. For a non-alcoholic option, a sparkling lemon water with a sprig of mint is wonderfully refreshing.
Frequently Asked Questions
Mediterranean Grilled Chicken Recipe
Ingredients
Method
- Prepare the Chicken: Place the chicken breasts between two pieces of baking parchment or in a large plastic bag. Using a rolling pin or meat mallet, gently pound them to an even thickness of about 2cm. This is the key to a juicy, evenly cooked result.
- Make the Marinade: In a medium bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, pepper, chopped parsley, and optional red pepper flakes.
- Marinate the Chicken: Place the pounded chicken breasts in a shallow dish or a large resealable bag. Pour over the marinade, making sure to coat each piece thoroughly. I find that using my hands to rub the marinade in works best. Cover the dish or seal the bag and place it in the refrigerator to marinate for at least 30 minutes, and up to 4 hours.
- Preheat the Grill: When you're ready to cook, preheat your gas grill or barbecue to a medium-high heat, around 200-220°C. If using a griddle pan on the hob, heat it over a medium-high heat. Clean the grates and lightly oil them to prevent sticking.
- Grill the Chicken: Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken breasts on the hot grill. Cook for 6-8 minutes on the first side, until you have well-defined grill marks and the chicken releases easily from the grate.
- Flip and Finish Cooking: Flip the chicken and cook for another 6-8 minutes on the second side. The chicken is cooked when it's opaque all the way through and an instant-read thermometer inserted into the thickest part registers 74°C. The UK's Food Standards Agency provides excellent guidance on cooking chicken safely.
- Rest the Chicken: This is a non-negotiable step! Transfer the grilled chicken to a clean cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring it stays succulent.
- Serve: After resting, slice the chicken against the grain and serve immediately.
Notes
I really hope this Mediterranean Grilled Chicken becomes a staple in your home, just as it has in mine. It’s a testament to how a few simple, fresh ingredients can create a meal that’s both nourishing and truly delightful. If you try it, please let me know how it turned out in the comments below – I love hearing about your experiences in the kitchen!
