An incredible Greek Chicken dinner of marinated and grilled chicken breasts with a side of grilled zucchini and corn, a simple tzatziki sauce and grilled pita bread.
Greek Chicken
My husband and I discovered a great little Greek restaurant a few months ago and have become regulars. He loves their Steak Gyros, and I’m a fan of the lemon herb grilled chicken with tzatziki. We also enjoy their corn and zucchini side dish. Inspired by these, I’ve created a simpler version for a quick weeknight dinner!
Ingredients
- Chicken: The main protein, either breasts or thighs.
- Honey: Adds a touch of sweetness to balance the flavors.
- Dried Oregano: Provides classic Greek herb flavor.
- Garlic: Adds depth and aroma to the greek chicken.
- Lemon Juice: Brightens the flavor and helps tenderize the chicken.
- Olive Oil: Helps in marinating and adds richness.
How To Make Greek Chicken
- Marinate Chicken: Mix honey, oregano, garlic, lemon juice, olive oil, salt, and pepper. Marinate chicken for 20-30 minutes.
- Tzatziki Sauce: Combine grated cucumber, Greek yogurt, garlic, vinegar, lemon, olive oil, salt, and pepper. Chill.
- Grill: Grill seasoned chicken, zucchini, and corn.
- Zucchini Corn Salad: Toss grilled zucchini and corn with shallot, olive oil, grilled lemon juice, salt, and pepper.
- Serve: Serve greek chicken with salad, pita, and tzatziki.
Quick Tips For Success
- Use a gallon-sized zip-top bag for easy marinating and clean-up.
- Combine marinade ingredients in the bag, then add chicken.
- Slice or pound chicken to even thickness for better flavor and even grilling.
- Opt for fresh ingredients in this Greek Chicken, real lemon juice, and full-fat Greek yogurt for better taste.
Storage
- Refrigerate: Keep Greek Chicken in an airtight container for up to 3-4 days.
- Freeze: Wrap tightly and place in a freezer bag. Freeze for up to 3 months. Thaw in the fridge before reheating.
Greek Chicken
An incredible Greek Chicken dinner of marinated and grilled chicken breasts is served with a side of grilled zucchini and corn, a simple tzatziki sauce and grilled pita bread.
Ingredients
Chicken Marinade
Salad
- 2 (13 ounces) small zucchini
- 2 (14 ounces) corn on the cob
- 1 tablespoon shallot
- Olive oil and canola or vegetable oil
- 2-4 pita bread
Tzatziki Sauce
- 1/4 of 1 large English cucumber (~1/2 cup measured after grating)
- 1/2 cup plain full-fat Greek yogurt
- 1 teaspoon minced garlic
- 1 and 1/2 teaspoons red wine vinegar
- 1 large lemon separated in 2 halves, one for grilling one for juicing (1/2 teaspoon zest, 1 tablespoon juice)
- 1 and 1/2 tablespoons olive oil
Instructions
- MARINATE CHICKEN: Prepare the chicken breasts by halving each breast horizontally and cover chicken breasts with plastic wrap (to avoid splatter). Using a meat mallet or the bottom of your frying pan, pound breasts to even thickness (you don't want the meat super flat, just even in thickness). Pat dry with a paper towel. Place in a large zipper-top plastic bag. In a bowl, whisk together the honey, oregano, garlic, lemon juice, olive oil, salt and pepper (add to personal preference; I add 1 teaspoon salt and 1/2 teaspoon pepper). Once combined, pour over prepared chicken breasts. Turn to coat and massage into the breasts and then place in the fridge for 20-30 minutes. Marinating too much longer than an hour will cause the chicken to "cook" in the acid.
- TZATZIKI: While chicken marinates, prepare the sauce so it can chill before serving. Grate a cucumber with the large holes in a cheese grater. Line a small bowl with a few paper towels (or clean kitchen towel) and place the grated cucumber on top. Squeeze out as much extra moisture as you can from the cucumber (to keep the sauce from being watery). Once it's drained, add to a medium-sized bowl. Add in the Greek yogurt, minced garlic, red wine vinegar, the first lemon half (1/2 teaspoon lemon zest, 1 tablespoon lemon juice), olive oil, and salt and pepper to taste (I add 1/4 teaspoon salt and a pinch of pepper). Refrigerate until ready to serve.
- GRILL: Preheat grill to medium heat (400 degrees F). Halve zucchini lengthwise. Shuck corn. Drizzle zucchini halves and corn with olive oil and lightly sprinkle with salt and pepper. Rub the oil and salt/pepper into all sides of the zucchini and corn. Set aside. Remove the chicken from the marinade and discard any remaining marinade. Prepare the fully preheated grill by cleaning and then generously oiling the grill (I drench a rolled-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates).
- GRILL CONT.: Add the chicken to one side of the grill. Add the zucchini and corn to the other side. Cook the chicken for 4-5 minutes per side or until it registers 160 degrees F (carryover heat will take it to the safe temperature of 165 degrees F). Grill zucchini for 3-5 minutes per side, flipping once. Grill corn about 10 minutes total, flipping every 3-4 minutes until bright yellow and lightly charred. Remove finished ingredients to a plate and cover with foil. Once everything is removed, give the grates a quick clean with the brush. Now add the remaining lemon half to the grill and the pita bread. Grill the lemon for 2-3 minutes (until lightly charred) and the pita bread for 30 seconds to 1 minute per side or until toasted and warmed through.
- ZUCCHINI CORN SALAD: Let chicken rest under the foil. Cut the grilled zucchini into half- moons (about 1/2 inch thick) and cut the corn off the cob. Toss in a bowl with the 1 tablespoon shallot. Add a drizzle of olive oil (about 1/2 tablespoon) and then juice the grilled lemon and add to the bowl. Season to taste with salt and pepper (I add about 1/4 teaspoon each). Toss to combine. Tear the pita bread into bite-size pieces.
- SERVE: Serve the chicken breasts alongside the zucchini and corn salad, the pita bread and the tzatziki sauce.
Nutrition
Serving: 4servings | Calories: 528kcal | Carbohydrates: 27g | Protein: 49g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 132mg | Sodium: 980mg | Potassium: 899mg | Fiber: 2g | Sugar: 6g | Vitamin A: 78IU | Vitamin C: 24mg | Calcium: 89mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I have tried almost all of your dinner recipes. My husband declared this chicken to be THE best grilled chicken he has ever had & requested it again next week! It’s going on my dinner fav list! Thank you for another great recipe!!!
Oh my! This is now my favorite meal ever. I’m new to your site and I have now cooked 4 meals from your recipes wince discovering you this weekend. I am so impressed and I love how family friendly all of your meals are. This meal will definitely be in the dinner rotation. Thank you!
Yay!! So, so happy to hear you’ve been enjoying my site and recipes 🙂 Thanks so much for your kind comment!
I made this recipe for my husband and I. He’s not a fan of Mediterranean food..but this one won him over. I loved it!
Ahh I am sooo happy to hear this! Thanks for sharing! 🙂
Thanks Kristen! I hope you love it!! It’s called Eaton Greek Food 🙂
That grilled corn and zucchini with the sauce sounds absolutely fabulous!
Thanks Dana! 🙂
Hey Chelsea, can’t wait to try this and I’m curious as to the name of the Greek restaurant?
Thank you!!