Greek Chicken Thighs
These Greek chicken thighs are one of my go-to summer dinners. The chicken is marinated in olive oil, lemon, garlic, and herbs, then grilled until it’s juicy and a little charred. This recipe is easy enough for a weeknight but flavorful enough to feel a little different from the usual chicken dinners.
I love recipes like this because you only need a few fresh ingredients to get a lot of flavor. Lemon, garlic, and parsley make the chicken taste bright and fresh, and the thighs stay nice and juicy.
This dish is a staple in our summer meal rotation because it goes with so many quick and easy sides. I often serve it with chickpea cucumber salad, sautéed veggies from the garden, roasted potatoes, and warm naan bread. I also often make extra so we have leftovers for salads, bowls, and quick lunches throughout the week.
Why you’ll love this recipe
- Bright lemon and herb flavor
- Made with simple ingredients
- Great for bulk meal prep
- Easy to prep ahead for busy evenings
- Great for grilling season
- Pairs well with a variety of summer side dishes
- Family-friendly and easy to customize
Ingredients
You’ll need just 7 ingredients to make these juicy Greek chicken thighs:
- Boneless, skinless chicken thighs
- Olive oil
- Garlic
- Lemon
- Fresh parsley
- Dried oregano
- Salt + pepper
Tools you’ll need
- Large mixing bowl or ziplock bag
- Sharp knife and chopping board — I can’t live without this 6-inch Victorinox knife!
- Garlic mincer — this OXO one is so easy to clean!
- Microplane zester
- Citrus juicer
How to make Greek chicken thighs
In a large bowl or ziplock bag, combine the olive oil, garlic, lemon zest, lemon juice, parsley, oregano, salt, and pepper.
Add the chicken thighs and toss until evenly coated. Cover and refrigerate for at least 30 minutes or up to 24 hours.
Grill method
Preheat the grill to medium heat (about 400°F). Grill the chicken for 10-15 minutes per side, or until the internal temperature reaches 165°F. Remove from the grill and let rest for 5 minutes before serving.
Oven method
Preheat the oven to 400°F. Arrange the marinated chicken thighs in a baking dish or on a sheet pan.
Bake for 25–30 minutes, or until the internal temperature reaches 165°F. For additional browning, broil for the last 2–3 minutes if desired. Let rest for 5 minutes before serving.
Serving suggestions
These Greek chicken thighs go well with:
- Mediterranean salad
- Sauteed zucchini or summer squash
- Roasted potatoes
- White beans with rosemary and garlic
- Quinoa or couscous
- Warm pita or naan bread
- A simple Greek salad
My favorite side for this chicken is this Chickpea Cucumber Salad. Both recipes use many of the same ingredients, including lemon and parsley, which makes meal prep and grocery shopping a little simpler. In my Weekly Meal Planning System post, I share more about how I build meals around overlapping ingredients to reduce food waste, simplify grocery shopping, and stretch our food budget.
Meal prep tips
These Greek chicken thighs are perfect for bulk meal prep. I often double the recipe and cook extra chicken to use in lunches throughout the week. The leftover chicken works well in:
- Salads
- Wraps
- Mediterranean grain bowls
- Gyros
- Simple lunch plates with vegetables and hummus
Since the chicken is flavorful but versatile, it’s easy to pair with different sides and meals without feeling repetitive.
Frequently asked questions
How long should I marinate Greek chicken?
For the best flavor, marinate the chicken for at least 30 minutes. If you have time, a few hours or overnight will give even better results.
Can I use chicken breasts instead?
Yes. Chicken breasts work well, but they may cook more quickly depending on their size. Always cook until the internal temperature reaches 165°F.
Can I freeze the chicken in the marinade?
Absolutely. Place the chicken and marinade in a freezer-safe bag and freeze for up to 3 months. Thaw overnight in the refrigerator before cooking.
More easy dinner recipes
If you enjoy this recipe, you may also like:
- Greek Turkey Burgers
- Chickpea Cucumber Salad
- Baked Fish Tacos
- Grilled Chimichurri Steak
- Instant Pot Pulled Pork
- Salmon Cakes
Greek Chicken Thighs
Ingredients
- 2 lbs boneless skinless chicken thighs
- 2 tbsp olive oil
- 3 garlic cloves minced
- 1 lemon zested and juiced
- ¼ cup fresh parsley (about 1/4 bunch) finely chopped
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
Instructions
Marinate the chicken
- In a large bowl or plastic bag, combine the olive oil, garlic, lemon zest, lemon juice, parsley, oregano, salt, and pepper.
- Add the chicken thighs and toss until evenly coated.
- Cover and refrigerate for at least 30 minutes or up to 24 hours.
Grill method
- Preheat the grill to medium heat (about 400°F).
- Grill the chicken for 10-15 minutes per side, or until the internal temperature reaches 165°F.
- Remove from the grill and let rest for 5 minutes before serving.
Oven method
- Preheat the oven to 400°F.
- Arrange the marinated chicken thighs in a baking dish or on a sheet pan.
- Bake for 25–30 minutes, or until the internal temperature reaches 165°F.
- For additional browning, broil for the last 2–3 minutes if desired. Let rest for 5 minutes before serving.
