Greek Grilled Chicken

The marinade for this grilled chicken is bright, zippy, and flavorful! Perfect for tossing on the grill, but you can also cook this chicken in the air fryer on rainy days. The marinade packs in bold flavors and the chicken turns out nice and juicy.

Course Main Course

Cuisine Greek

Diet Diabetic, Gluten Free

Keyword chicken, keto, low carb grilled chicken, marinade

Prep Time 10

Cook Time 12

Marinating Time 8

Total Time 8 22

Servings

Calories 322kcal

Author Karly Campbell

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.

Notes

This homemade marinade is my go-to all summer long. It’s bright and zippy and flavorful. When I’m in a hurry I swap it for a bottle of Greek salad dressing + the tablespoon of Greek seasoning + the juice of a lemon. It’s not quite as good, but it works on really busy days!

To make this in the air fryer, drain off the excess marinade and cook in a 380 degree air fryer for 10-12 minutes, depending on the thickness of your chicken breasts.

Nutrition