Greek Grilled Chicken Recipe with Lemon and Oregano

Traeger Grilled Greek Chicken

We love flexible chicken recipes, and this version is a streamlined take on a classic Greek chicken marinade. Using bone-in, skin-on pieces keeps the meat moist and delivers a pleasing contrast between crispy skin and tender interior. Buying a pack of pre-cut pieces makes this dish family-friendly because everyone can choose their preferred cut.

This chicken pairs beautifully with a crisp green salad, Greek-style orzo, steamed rice, or charred vegetables. It also works exceptionally well for meal prep—roasted or reheated, it forms the base for soups, sandwiches, and bowls throughout the week.

Why you’ll love this dish

• Bold, balanced flavor: Lemon, garlic, and Greek seasoning create an aromatic, savory profile.
• Juicy with a crisp finish: Grilling seals in moisture while producing golden, charred skin.
• Make-ahead friendly: Marinate up to 24 hours for deeper flavor and easier cooking day-of.
• Light and wholesome: Olive oil and lemon are simple, healthy flavor carriers and grilling reduces added fats.

Recipe shopping list

Here are the basic items you’ll need. For exact measurements, follow the ingredient list below.

• Bone-in, skin-on chicken pieces
• Greek seasoning or a blend of oregano, thyme, rosemary, and paprika
• Fresh garlic, crushed
• Olive oil
• White vinegar
• Water
• Lemon, sliced

How to make this recipe

Below is a straightforward overview of the steps involved. Follow the detailed instructions and timings in the recipe card section for best results.

1. Marinate: Combine chicken, Greek seasoning, crushed garlic, olive oil, white vinegar, water, and lemon slices in a large resealable bag. Seal and shake to coat. Refrigerate 12–24 hours.
2. Preheat the grill: Heat the grill to about 425°F (218°C).
3. Prepare chicken: Remove the chicken from the marinade and pat dry with paper towels to minimize flare-ups and encourage crisping.
4. Grill: Place pieces skin-side down and turn every 6–7 minutes for even cooking and consistent browning.
5. Doneness: Grill until the internal temperature reaches 165°F (74°C); this usually takes about 25 minutes, depending on piece size.
6. Serve: Rest briefly, then serve with your favorite sides while hot.

Recipe FAQ

Can I store leftovers? Yes. Keep leftover grilled chicken in an airtight container in the fridge for up to 3 days.

How should I reheat it? Reheat in a 350°F (175°C) oven for 10–15 minutes to warm through and help preserve a crisp skin. A quick broil for a minute or two can help re-crisp the skin—watch carefully to avoid burning.

Can I marinate in advance? Absolutely. Marinating up to 24 hours is ideal; longer marination deepens the flavor but avoid overly acidic long-term baths for very delicate pieces.

Substitutes for Greek seasoning? Make a simple mix of dried oregano, thyme, rosemary, garlic powder, onion powder, and paprika if you don’t have a pre-made Greek rub.

Serve this with

• Greek orzo pasta or rice pilaf
• Grilled zucchini and summer vegetables
• Wild rice pilaf or a crisp green salad

Ingredients (yield: 6)

• 2 pounds bone-in, skin-on chicken pieces
• ¼ cup Greek seasoning rub
• 3 cloves garlic, crushed
• ⅓ cup olive oil
• ½ cup white vinegar
• 1 cup water
• 1 lemon, sliced

Instructions

1. Combine chicken, seasoning, garlic, oil, vinegar, water, and lemon slices in a large resealable bag. Seal and shake to coat all pieces.
2. Refrigerate for 12–24 hours to let the flavors penetrate.
3. Preheat grill to 425°F (218°C).
4. Remove chicken from the bag and pat dry to reduce flare-ups.
5. Grill chicken, turning every 6–7 minutes for even color and doneness.
6. Cook about 25 minutes, or until internal temperature reaches 165°F (74°C).
7. Remove from the grill, rest briefly, and serve with desired sides.

Nutrition (per serving)

Calories: 314 • Total fat: 23g • Saturated fat: 4g • Trans fat: 0.2g • Unsaturated fat: 17g • Cholesterol: 78mg • Sodium: 65mg • Carbohydrates: 2g • Fiber: 1g • Sugar: 0.5g • Protein: 24g