This Greek grilled chicken recipe is about to become your summer staple – it starts with a bright, zippy lemon herb marinade that’s keto-friendly and ready for grilling in just 30 minutes.
In my opinion, summer is the easiest time of the year to stick with that low carb life.
The grill is always ready to turn out something juicy and flavorful, the fresh produce is in abundance and just waiting to be turned into something delicious, and the truth is that everything tastes better when you eat it out on the back deck under the sunshine.
My ranch grilled chicken is a staple in this house, but I foresee my Greek grilled chicken taking the number one spot this summer. It’s only May and I’ve already been making this weekly and serving it alongside my cucumber avocado salad.
The marinade is simple to whip up, the result is super zippy and bright and flavorful, and things turn out juicy & delicious with anywhere from 30 minutes to 8 hours in the marinade. <— This is going to become a go-to recipe once you try it!
3 Reasons You’ll Love This Recipe
- It fits your low carb life without any fuss. No sugar, no fillers – just clean, simple ingredients that keep it keto-friendly without making it feel like “diet food.”
- The marinade is genuinely that good. Olive oil, red wine vinegar, fresh lemon juice, Dijon, and a generous hit of Greek seasoning – it’s bold and bright and makes chicken taste like something you’d order at a restaurant.
- It’s endlessly flexible. Grill it, slice it over a salad, stuff it in lettuce wraps, or pair it with my Greek cauliflower rice. This chicken works with basically everything.
Ingredient Notes:
Chicken – I’m a chicken breast girlie, but you can absolutely swap in chicken thighs or even bone-in pieces of chicken for this one.
Lemon Juice – Of course, fresh is best but if you have the little fake lemon squeeze bottle, that’s going to work too.
Greek Seasoning – I first discovered Cavender’s Greek seasoning about 5 years ago and now we’re never without it. It’s genuinely my favorite seasoning blend for dressing up chicken, veggies, and pork chops.
Red Wine Vinegar – This adds a nice burst of acid to the marinade. I also use red wine vinegar in dressings.
See the recipe card for full information on ingredients and quantities..
Step by Step Instructions:
Pound out the chicken to an even thickness so that everything cooks evenly.
Whisk together the marinade until it’s well combined. I do this right in the measuring cup for easy clean up.
Add the chicken and marinade to a zip top bag or shallow dish and cover and refrigerate for at least 30 minutes and up to 8 hours.
Grill the chicken at 450 degrees for 6-7 minutes per side or until it’s cooked through.
Helpful Tip!
Storage & Freezing:
Fridge: Leftover grilled chicken keeps in an airtight container for up to 4 days. It reheats well in the microwave, or slice it cold over a salad straight from the fridge.
Freezer: You can freeze the raw chicken in the marinade – just pop the sealed bag in the freezer and thaw overnight when you’re ready to cook. Cooked leftovers also freeze well for up to 3 months.
Meal prep: This is a great one to double. Grill a big batch on Sunday and you’ve got easy protein ready to go all week.
Serving Ideas:
This Greek grilled chicken shines in so many ways:
In a wrap: Use it as the filling for a keto tortilla wrap. Add cubes of chicken, cherry tomatoes, kalamata olives, cucumbers, feta, and homemade tzatziki sauce.
Over a salad: Slice it and serve over mixed greens with cherry tomatoes, olives, cucumbers, and feta for an easy, filling salad that feels restaurant-quality.
With my Greek cauliflower rice: The flavors pair beautifully – serve the sliced chicken alongside Greek cauliflower rice for a complete, satisfying meal.
With a cucumber salad: This Greek cucumber salad is the perfect cool, crisp side. It complements the bright Mediterranean flavors of the chicken perfectly.
In a Hurry?
Grab a bottle of Greek salad dressing and add the tablespoon of Greek seasoning plus fresh lemon juice. It’s not quite the same, but it works on those crazy-busy nights and is still way better than plain grilled chicken.
Make It a Meal!
Greek Grilled Chicken
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Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 lemon juiced
- 2 cloves garlic minced
- 1 tablespoon Greek seasoning such as Cavender’s
- 2 teaspoons Dijon mustard
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano
- ½ teaspoon dried dill
- ½ teaspoon cracked black pepper
Instructions
- Pound the chicken out to an even thickness and place in a ziptop bag or shallow baking dish.
- Add all of the remaining ingredients to a mixing bowl or measuring cup and whisk well to combine.
- Pour the liquid over the chicken, making sure to coat the chicken in the marinade.
- Seal the bag or cover the dish and refrigerate for at least 30 minutes and up to 8 hours.
- Remove the chicken from the bag and discard the marinade.
- Heat a grill to 450 degrees. Oil the grates and add the chicken. Grill for 6-7 minutes on each side or until cooked through to an internal temperature of 165 degrees.
- Let chicken rest for 5 minutes before serving.
Tips & Notes:
Nutrition Information:
Nutritional information is provided as a courtesy and calculated automatically – it’s an estimate, not a guarantee. Values can vary depending on the brands and ingredients you use, so if you’re tracking closely, I’d recommend calculating with your own preferred tool. Net carbs are total carbs minus fiber and any sugar alcohols.
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