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Greek Chicken

"A very good light summer dish. I serve it with sliced tomatoes, feta cheese, and garlic bread."
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8 h 45 m servings 412 cals
Original recipe yields 8 servings


  • Calories:
  • 412 kcal
  • 21%
  • Fat:
  • 30.7 g
  • 47%
  • Carbs:
  • 3.5g
  • 1%
  • Protein:
  • 31.1 g
  • 62%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 95 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a glass dish, mix the olive oil, garlic, rosemary, thyme, oregano, and lemon juice. Place the chicken pieces in the mixture, cover, and marinate in the refrigerator 8 hours or overnight.
  2. Preheat grill for high heat.
  3. Lightly oil the grill grate. Place chicken on the grill, and discard the marinade. Cook chicken pieces up to 15 minutes per side, until juices run clear. Smaller pieces will not take as long.


  • Editor's Note:
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cook time, etc., the actual amount of the marinade consumed will vary.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 337
  1. 460 Ratings

Most helpful positive review

I am a caterer and made this for a wedding rehearsal dinner a few months ago. It was a huge hit! I used boneless, skinless chicken breasts and pounded them so that they were uniform in thickne...

Most helpful critical review

Marinated cut chicken pieces overnight and roasted in oven at 375 degrees for 55 mins. Chicken looked very tasty coming out of the oven. Picky 11-yr old said it was ok, I thought the breast wa...

Most helpful
Most positive
Least positive

I am a caterer and made this for a wedding rehearsal dinner a few months ago. It was a huge hit! I used boneless, skinless chicken breasts and pounded them so that they were uniform in thickne...

This is incredible! I used boneless skinless chicken breasts and placed them in the marinade before I froze them. I then thawed over night. I grilled the chicken and it came out perfect. I u...

Very delicious. I cooked mine in the oven 400 degrees about 45 to 50 min. I would definetly make again. I also added potatos in with my dish and they were so good!!!!!!

Very juicy and easy to make. I used boneless, skinless breasts, bottled lemon juice and dried herbs - wish I had a mortar and pestle to crush the rosemary. The first time I made this, I only u...

This dish is really, really easy. I didn't have fresh rosemany so I substitued a teaspoon of crushed rosemary and it turned out great.

this was wonderful! The juice from 2 lemons came out to about 1/4 cup. Will be making this again soon.

My 13-year-old daughter, who suddenly hates everything I put in front of her, absolutely loved this recipe! I've already made it twice in the last 3 weeks. Because it is too cold out to use my g...

Simple and good! I served with Greek Orzo Salad and garlic french bread topped with chopped tomatoes, feta cheese, & chopped olives and got many compliments. Didn't grill the chicken - I baked a...

I could give this receipe six stars, taste great. It is a little cold to be grilling outside so I cook it in the oven instead. 375 for about 25 minutes covered with aluminum foil, removed the fo...