Fresh herbs, lemon and garlic is all you need to make this deliciously moist grilled Greek chicken recipe.

Hello, grill marks.

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This is the first official grilling recipe of the season and it’s a delicious one.

We are those people who grill all year round, especially this past winter when temps were in the mid 50’s around Christmastime (that probably will never happen ever again). There’s just something about grilled food when made on a warm spring/summer day that just tastes so much better and is the main reason I look forward to this time of year.

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Since spring has arrived and the chives started to peek out of the soil in my garden, I’ve been itching to start planting. Over the last few years we’ve became quite the gardeners and every spring I look forward to weeding out my raised flower garden and planting my herbs. Pat handles the tomatoes, peppers and anything else we decide to grow this year.

Obviously it’s still a tad early to plant because in Michigan we should expect snow up until May. But that doesn’t mean the itch goes away, so in the meantime I just count on my good ol’ trusty grocery store to deliver the goods, i.e. fresh herbs.

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Start off by pounding 4 chicken breasts to about a 1/2 inch thickness. I slip one breast at a time into a gallon size resealable bag, and use the flat side of my meat tenderizer and hammer out all my frustrations.

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Place the flattened chicken breasts into a large, shallow dish and set off to the side.

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Mince up 1-1/2 tablespoons fresh rosemary…

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…1 tablespoon minced fresh thyme leaves…

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…and 1-1/2 tablespoons minced fresh oregano.

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Add those to a medium bowl…

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…squeeze in the cloves of garlic and pour in 1/4 cup of olive oil…

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…squeeze in the juice from two large and juicy lemons…

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Season with a generous pinch of both kosher salt and black pepper and then whisk together.

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Then pour the marinade over top of the chicken.

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Use tongs to toss and coat the chicken breasts. Cover with plastic wrap and let them sit out on the counter top for an hour, toss them around every now and again in the meantime.

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Once the chicken has marinated, preheat your grill to medium/medium high.

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Place the chicken on the hot grill grate and cook for about 4 to 6 minutes depending on their size.

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Flip and continue to grill for 4 to 5 more minutes or until the chicken is fully cooked.

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Juicy! Let these rest for a few minutes before serving.

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The flavor is out of this world and the chicken is so extremely moist. I serve this with roasted vegetable couscous, salad, grilled veggies… you name it. It’s a hit no matter how I serve it. Love, love, love.

Enjoy!

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My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

Grilled Greek Chicken
Yield: 4 servings

Grilled Greek Chicken

Thinly pounded chicken breasts are marinated in a trio of fresh herbs (rosemary, oregano and thyme), fresh garlic, lemon juice and olive oil and grilled to perfection. This chicken is moist and extremely flavorful! You can enjoy this with any side you wish or slice and serve on top of a salad.

Prep Time 2 hours 10 minutes
Cook Time 12 days
Total Time 12 days 2 hours 10 minutes

Ingredients

  • 1-1/2 tablespoons minced fresh rosemary leaves
  • 1-1/2 tablespoons minced fresh oregano leaves
  • 1 tablespoon minced fresh thyme leaves
  • 3 large cloves of garlic, grated or squeezed through a garlic press
  • 1/4 cup olive oil
  • juice from 2 large lemons
  • a generous pinch of both salt and pepper
  • 4 medium chicken breasts, pounded to 1/2 inch thickness

Instructions

Add the fresh herbs, garlic, olive oil, lemon juice, salt and pepper in to a large shallow dish and whisk to combine.

Use tongs to toss the chicken breasts into the marinade. Cover with plastic wrap and let sit on the counter for 1 hour. *note:

if marinating for 2 hours, refrigerate for 1-1/2 hours and remove from the fridge a half hour before grilling.

Preheat grill to medium-high. Grill chicken about 4 to 6 minutes per side. Every grill is different, so watch and flip when good grill marks form and remove when the chicken is fully cooked.

Serve as is or thinly slice for topping a salad.

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