• Cooking Time: 10
  • Servings: 4
  • Preparation Time: 60-120


  • 4 skinless, boneless chicken breast halves
  • 1/2 cup extra virgin olive oil
  • 3 lemons, juiced
  • 6 garlic cloves, finely chopped
  • 1 tsp salt
  • 1 1/2 tsp fresh ground pepper
  • 1/2 tsp smoked paprika
  • 1/2 tsp cayenne pepper (optional for extra kick)
  • 3 sprigs fresh rosemary, chopped
  • 3 sprigs fresh oregano, chopped
  • 3 sprigs fresh thyme, chopped


  • Cut 3 slits in each chicken breast to allow marinade to penetrate.
  • In a small bowl whisk together the marinate ingredients for about 30 seconds.
  • Place chicken in a large ziplock bag and pour over the marinate.
  • Massage marinate thoroughly into the chicken.
  • Refrigerate for at least 1 - 2 hours and preferably overnight.
  • Preheat grill for medium heat and lightly oil grate.
  • Cook chicken on grill until meat is no longer pink and juices run clear, approximately 5 minutes per side depending on your grill heat.
  • Serve with either greek style rice or greek style roasted potatoes.


Categories: Barbecue  Greek  Poultry 

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