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A plate of juicy grilled chicken thighs garnished with fresh thyme and charred lemon halves, showcasing the vibrant flavors of Greek-style seasoning.

Greek-Style Grilled Chicken with Oregano, Garlic, Lemon, and Olive Oil

This flavorful, tender, and crispy chicken is cooked with a Greek-inspired blend of fresh herbs, garlic, and lemon, yielding the juiciest meat and crispest skin.
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Prep Time 20 minutes
Cook Time 55 minutes
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 6
Course: Dinner, Main Dish
Cuisine: Greek, Mediterranean
Calories: 891
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 whole lemons for zest and juice
  • 5 medium cloves garlic minced (about 4 teaspoons; 20 g) (for aromatic flavor)
  • 3 tablespoons minced fresh oregano adds herbaceous flavor
  • ¼ cup 60 ml extra-virgin olive oil (for the vinaigrette base)
  • Kosher salt for seasoning
  • Freshly ground black pepper for seasoning
  • 1 whole chicken 3 ½ to 4 pounds (1.6 to 1.8 kg) (whole bird, butterflied)

Equipment

  • 1 Grill Either charcoal or gas grill, must create two heat zones
  • 1 Instant-read thermometer For checking the chicken’s internal temperature
  • 1 Sharp kitchen shears For safely butterflying the chicken
  • 2 Metal or wooden skewers Used to stabilize the chicken
  • 1 Large mixing bowl For whisking together the vinaigrette
  • 1 Whisk For creating a smooth, emulsified dressing
  • 1 Lemon zester or Microplane Used to get the zest without the bitter white pith
  • 1 Cutting Board A large, sturdy board is best for carving
  • 1 Wide, stiff spatula For pressing down on the chicken and flipping it confidently

Method
 

  1. Grate the zest from 1 lemon and add it to a large bowl.
  2. Split 2 lemons in half, squeeze the juice into the bowl, and mix with the zest.
  3. Add minced garlic and oregano to the bowl.
  4. Slowly whisk in olive oil to form a smooth vinaigrette.
  5. Pat the chicken dry with paper towels and place it breast side down on a cutting board.
  6. Use kitchen shears to remove the backbone, then turn the chicken over and press on the breast to flatten it.
  7. For stability, insert skewers through both thighs, into the breasts, and out the other thigh.
  8. Generously season the chicken with salt and pepper.
  9. Rub half of the vinaigrette all over the chicken, making sure it’s evenly coated.
  10. Light a chimney of charcoal and set up the grill with a two-zone fire, placing coals on one side.
  11. Place the chicken skin side up on the cooler side of the grill with the legs facing the hot side. Cover and cook until the internal temperature of the breast reaches 120°F (49°C), about 30 to 45 minutes.
  12. Flip the chicken over and place it skin side down on the hot side of the grill. Press down with a spatula to ensure contact with the grates. Cover and cook until the internal temperature of the breast reaches 145-150°F (63-66°C), about 10 more minutes.
  13. Transfer the chicken to a cutting board and let it rest for 5-10 minutes.
  14. Place the remaining lemon halves on the hot side of the grill, cut side down, and grill until browned, about 5 minutes.
  15. Carve the chicken, drizzle with the remaining vinaigrette, and serve with the grilled lemon halves.

Nutrition

Calories: 891kcalCarbohydrates: 24gProtein: 85gFat: 51gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gCholesterol: 160mgSodium: 285mgPotassium: 785mgFiber: 2gSugar: 3gVitamin A: 15IUVitamin C: 40mgCalcium: 5mgIron: 15mg

Notes

A cozy Greek dish that brings together the essence of Mediterranean grilling. Perfect for a laid-back meal with family or friends.

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