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My Big Fat Greek Grilled Chicken: A Taste of Sunshine

The scent of lemon and herbs, mingling with the smoky char of the grill, instantly transports me back to sun-drenched afternoons in my Yiayia’s (grandmother’s) kitchen. She would be humming a traditional tune, her hands expertly massaging a similar marinade into plump chicken pieces, destined for a family feast. The memory of those flavors, simple yet profound, is what inspired me to create this recipe. I hope it brings a little bit of that Greek sunshine to your table as well.

Recipe Overview

Prep Time: 15 minutes (quick method) or 2 hours (marinade method)
Cook Time: 10-40 minutes
Total Time: 30 minutes to overnight
Servings: 4-6
Dietary Type: Varies (see variations)

Ingredients

CHICKEN

4-6 pieces premium quality fresh chicken (bone-in or boneless)

MARINADE (Use for bone-in chicken or a deeper flavor on boneless)

1/4 cup fresh lemon juice
1/4 cup olive oil
1 1/2 tablespoons seasoning (My Big Fat Greek Seasoning, Recipe #488671)
1 tablespoon Greek honey
1 tablespoon unseasoned meat tenderizer
1/2 onion, cut into slivers
1 mashed garlic clove (keep intact)

Equipment Needed

Indoor grill or outdoor barbecue grill
Ziploc freezer bag (gallon-sized, for marinade method)
Baking pan (for bone-in chicken, indoor grilling/baking method)
Baking rack (optional, for bone-in chicken, indoor grilling/baking method)
Tongs

Instructions

FOR THE QUICK METHOD: For a super-fast version, rub the chicken with fresh lemon juice, then with My Big Fat Greek Seasoning (Recipe #488671). Coat with olive oil. Proceed to step 3 and 5 for your preferred grilling method. This method works best with boneless chicken.
FOR THE MARINADE METHOD: This method is especially recommended for bone-in chicken or when you want a more pronounced flavor on boneless pieces. This marinade can also be used as a quick marinade for boneless chicken. Measure the lemon juice, olive oil, My Big Fat Greek Seasoning (Recipe #488671), Greek honey, meat tenderizer, onion slivers, and mashed garlic clove into a gallon-sized Ziploc freezer bag. Seal the bag and shake well to combine the marinade ingredients. Add the chicken to the bag. Seal the bag, removing as much air as possible. If using bone-in chicken, refrigerate and marinate overnight, turning the bag periodically with tongs to ensure even coating. For boneless chicken, marinate for at least 15 minutes, and up to 2 hours, refrigerated. Remove the chicken from the bag just before grilling, and remove any onion or garlic fragments clinging to the chicken. Shake off any excess marinade.
INDOOR GRILLING/BAKING METHOD FOR BONELESS CHICKEN: Preheat your indoor grill to medium-high heat. Grill the chicken until seared from the grill surface, creating those beautiful grill marks. Turn the chicken over and repeat the process. If using a press-type closeable grill, sear without turning until the chicken is cooked through but not overdone – the juices should run clear when pierced with a fork. Serve immediately and enjoy.
INDOOR GRILLING/BAKING METHOD FOR BONE-IN CHICKEN: Preheat your indoor grill to medium-high heat. Grill the chicken until seared from the grill surface. Turn the chicken over and repeat the process. If using a press-type closeable grill, sear without turning. The goal here is just to sear the chicken; don’t cook it completely on the grill. Arrange the seared chicken on a rack placed over a baking pan. Bake in a preheated oven at 350°F (175°C) for 20 minutes. Turn the chicken over and bake for another 20 minutes, or until the internal temperature reaches 165°F (74°C). Serve and enjoy.
BARBECUE-GRILLING METHOD: Follow the manufacturer’s recommended guidelines and method for grilling chicken on your specific outdoor grill. The basic principles remain the same as with indoor grilling: start with a clean grill and spray it with non-stick cooking spray before using. Grill the chicken, basting with extra marinade (if desired) and turning frequently to ensure even cooking and prevent burning. Ensure the chicken reaches an internal temperature of 165°F (74°C) before serving.

Expert Tips & Tricks

For a deeper, more intense lemon flavor, add the zest of one lemon to the marinade. Be sure to only zest the yellow part, avoiding the bitter white pith.
Don’t overcrowd the grill. Overcrowding can lower the grill temperature, causing the chicken to steam instead of sear. Grill in batches if necessary.
To prevent sticking, lightly oil the grill grates before placing the chicken on them. A high-heat cooking oil like avocado or grapeseed oil works best.
Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C). Insert the thermometer into the thickest part of the chicken, avoiding the bone.
Allow the chicken to rest for 5-10 minutes after grilling before slicing or serving. This allows the juices to redistribute, resulting in a more tender and flavorful final product. Tent it loosely with foil to keep it warm.

Serving & Storage Suggestions

This Greek grilled chicken is delicious served hot off the grill with a side of rice pilaf, roasted vegetables, or a fresh Greek salad. It’s also fantastic in pita bread with tzatziki sauce, lettuce, and tomatoes for a quick and easy lunch.

Leftover cooked chicken should be cooled completely and stored in an airtight container in the refrigerator. It will last for 3-4 days. You can also freeze cooked chicken for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.

To reheat, bake in a preheated oven at 350°F (175°C) until warmed through, or microwave in short intervals, checking frequently to avoid overcooking.

Nutritional Information

Please note that these values are estimates and may vary depending on the specific ingredients used and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	344 kcal	N/A
Fat	28.6 g	44%
Saturated Fat	6.2 g	30%
Cholesterol	75 mg	25%
Sodium	71.1 mg	2%
Carbohydrate	2.6 g	0%
Fiber	0.3 g	1%
Sugars	1 g	3%
Protein	18.9 g	37%

Variations & Substitutions

Gluten-Free: Ensure that the My Big Fat Greek Seasoning (Recipe #488671) you use is certified gluten-free.
Dairy-Free: This recipe is naturally dairy-free.
Vegetarian: Substitute the chicken with firm tofu slabs, pressing out excess water. Marinate and grill as directed.
Spicy: Add a pinch of red pepper flakes to the marinade for a little heat.
Herbs: Experiment with different fresh herbs in the marinade, such as oregano, thyme, or rosemary.
Sweetness: Replace the Greek honey with maple syrup for a slightly different flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use dried herbs instead of fresh in the marinade?
A: While fresh herbs provide the best flavor, you can substitute with dried herbs. Use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs.

Q: How can I tell if my chicken is cooked through without a meat thermometer?
A: Cut into the thickest part of the chicken. If the juices run clear and the meat is no longer pink, it’s likely cooked through. However, using a meat thermometer is always the most accurate way to ensure doneness.

Q: Can I marinate the chicken for longer than overnight?
A: For bone-in chicken, overnight marination is ideal. Marinating for significantly longer can cause the chicken to become too acidic and the texture to suffer. For boneless chicken, it’s best to stick to the 15 minute to 2 hour range.

Q: What can I use instead of My Big Fat Greek Seasoning (Recipe #488671) if I don’t have it?
A: While the specific seasoning blend provides a unique flavor, you can approximate it by combining dried oregano, dried basil, garlic powder, onion powder, salt, and pepper. Adjust the ratios to your taste.

Q: Can I grill this chicken on a gas grill?
A: Absolutely! Follow the manufacturer’s instructions for your gas grill, and aim for a medium-high heat to sear and cook the chicken evenly.

Final Thoughts

I truly hope you’ll give this recipe for My Big Fat Greek Grilled Chicken a try! It’s a simple yet incredibly flavorful dish that’s perfect for weeknight dinners, backyard barbecues, or any occasion where you want to bring a taste of the Mediterranean to your table. Don’t be afraid to experiment with the variations and substitutions to create a version that’s perfectly suited to your preferences. And if you do make it, please share your feedback – I’d love to hear what you think! Perhaps pair it with a crisp glass of Assyrtiko wine for a truly authentic Greek experience.

My Big Fat Greek Grilled Chicken Recipe