Description
Greek Lemon Chicken
Ingredients
4 boneless, skinless chicken breasts
1/4 cup olive oil
Juice of 2 lemons (plus zest of 1 lemon)
3 garlic cloves, minced
1 tsp dried oregano
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
Fresh parsley, chopped (for garnish)
Directions
Marinate the Chicken: In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, paprika, salt, and pepper. Pour over chicken breasts in a zip-top bag or shallow dish. Marinate for at least 30 minutes (or up to 8 hours for more flavor).
Preheat Grill or Pan: Heat your grill or skillet over medium-high heat. Lightly oil the surface to prevent sticking.
Cook the Chicken: Remove chicken from the marinade and cook for 5-7 minutes per side, or until fully cooked (internal temperature should reach 165°F).
Rest and Slice: Allow the chicken to rest for 5 minutes before slicing.
Garnish & Serve: Garnish with fresh parsley and serve with lemon wedges. Pair with a side of rice, salad, or roasted veggies for a complete meal.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 250 kcal per serving
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Step-by-Step Guide
1. Prepare the Marinade: In a medium bowl, vigorously whisk the olive oil, fresh lemon juice, lemon zest, minced garlic, oregano, paprika, salt, and black pepper until fully emulsified.
2. Marinate the Chicken: Place the chicken breasts in a large zip-top bag or a shallow, non-reactive dish. Pour the marinade over the chicken, ensuring each piece is fully coated. Seal the bag or cover the dish and refrigerate for a minimum of 30 minutes. For maximum flavor penetration, marinate for up to 8 hours.
3. Preheat Your Cooking Surface: About 10 minutes before cooking, preheat your grill, grill pan, or heavy skillet (like cast iron) to medium-high heat. Lightly brush the surface with a neutral oil to prevent sticking.
4. Cook to Perfection: Remove the chicken from the marinade, letting excess drip off. Cook for 5-7 minutes on the first side without moving it to achieve a good sear. Flip and cook for another 5-7 minutes, or until the internal temperature reaches 165°F at the thickest part.
5. Rest and Finish: Transfer the cooked chicken to a clean plate or cutting board. Let it rest, tented loosely with foil, for 5 full minutes. This allows the juices to redistribute. Slice against the grain, garnish, and serve.
Serving Suggestions
This versatile chicken is the perfect centerpiece for a Mediterranean-inspired plate. Serve sliced over a bed of fluffy lemon-herb rice, quinoa, or orzo pasta. For a lighter option, pair it with a classic Greek salad, tzatziki sauce, and warm pita bread. It also makes excellent leftovers for salads, wraps, or grain bowls the next day.
How-to Summary
Whisk together a simple marinade of olive oil, lemon, garlic, and herbs. Coat chicken breasts and marinate for 30 minutes to 8 hours. Cook on a preheated, oiled grill or skillet for 5-7 minutes per side until the internal temperature is 165°F. Let rest for 5 minutes before slicing and garnishing with fresh parsley.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Absolutely. Boneless, skinless thighs work wonderfully and may require a slightly longer cooking time. Ensure they reach 165°F internally.
How long can I store the marinated chicken? For food safety, do not marinate raw chicken in the refrigerator for more than 2 days. For longer flavor development, 8 hours is ideal.
Can I bake this chicken instead of grilling? Yes. Preheat your oven to 400°F (200°C). Place the marinated chicken on a baking sheet and bake for 20-25 minutes, or until it reaches 165°F internally.
Is the marinade safe to use as a sauce? No. The marinade that has been in contact with raw chicken must be discarded. If you want extra sauce, reserve a portion of the marinade before adding the chicken, or make a fresh batch.
My chicken turned out dry. What happened? The most common cause is overcooking. Always use a meat thermometer and remove the chicken from heat as soon as it hits 165°F. Letting it rest is also crucial for juiciness.
Common Mistakes to Avoid
- Skipping the Resting Time: Cutting into the chicken immediately releases all the flavorful juices onto the cutting board.
- Over-marinating with Lemon Juice: Marinating for longer than 8 hours, especially with high-acid citrus, can start to “cook” and toughen the surface of the chicken.
- Moving the Chicken Too Soon: Allow a proper sear to form by not moving the chicken for the first few minutes of cooking.
- Using Bottled Lemon Juice: Fresh lemon juice and zest are essential for the bright, authentic flavor of this dish.
Conclusion
This Greek Lemon Chicken recipe is a testament to how simple ingredients can create an incredibly flavorful and healthy meal. The zesty, herbaceous marinade infuses the chicken with classic Mediterranean character, making it a reliable and quick dinner solution. By following the step-by-step guide and avoiding common pitfalls, you can achieve perfectly juicy, flavorful chicken every time. It’s a versatile foundation for countless meals, sure to become a regular in your weekly rotation.