Go Back
+ servings
Print Recipe
5 from 11 votes

Grilled Greek Chicken Recipe

Marinate the chicken for at least 4 hours and up to 24 hours before grilling.
Prep Time20 mins
Cook Time10 mins
Marinating1 d
Total Time1 d 30 mins
Course: Main Course
Servings: 4 people
Author: Tricia


For the marinade:

  • ½ cup plain Greek yogurt (use full fat yogurt for best results)
  • ¼ cup extra-virgin olive oil
  • ¼ cup fresh lemon juice
  • zest of 1 lemon
  • 1 tablespoon white balsamic vinegar
  • 2 tablespoons fresh oregano leaves chopped (or 2 teaspoons dried)
  • 1 tablespoons fresh thyme leaves or 1 teaspoons dried
  • 6 medium garlic cloves minced
  • 1 teaspoon Kosher salt
  • 1 teaspoon fresh ground black pepper
  • ¼ teaspoon red pepper flakes

For the skewers:

  • 4 boneless, skinless chicken breasts, cut into 2-inch pieces for skewers
  • 1 large red bell pepper seeded and cut into 1 ½-inch cubes
  • 1 medium red onion cut into 1 ½-inch cubes
  • 8 skewers (if using wooden skewers soak in water for 30-minutes before grilling)


  • Combine all the marinade ingredients in a large ziplock bag. Seal and massage the bag to combine all the ingredients.
  • Add the chicken to the bag turning to coat. Marinate for 4-24 hours. Turn the bag a few times while marinating.
  • Preheat gas grill to 400F.
  • Pour the marinated chicken pieces into a large strainer to remove the excess marinade. Thread chicken pieces onto the skewers alternating with peppers and onions. Grill until the chicken is cooked through, about 4 minutes on each side or until juices run clear.


This simple marinade works great for any kind of chicken pieces from whole boneless, skinless to bone-in thighs and legs. Adjust grilling time to allow for larger pieces.