It’s all too easy to grab fast food when life gets busy, but I feel much better when I have quick, healthy options on hand. My go-to is Big Batch Greek Lemon Garlic Chicken. Tender, tangy, aromatic, and budget-friendly, this chicken is fast to prepare and perfect for busy weeknights.
This recipe uses just seven core ingredients—lemon juice, red wine vinegar, olive oil, oregano, salt, pepper, and chicken—yet delivers bold flavor. The lemon and garlic create a bright, savory marinade that yields juicy, flavorful chicken. Serve it alongside roasted vegetables, on a sandwich with a spread, sliced over salads, or stirred into a quick soup for an even faster meal.
Cook’s Notes
- Grilling chicken breasts without drying them out depends on achieving an even thickness. Instead of pounding, my preferred method is to slice the breast horizontally with a large, sharp knife to create two evenly thick pieces. Press your hand flat on the breast to keep it steady while you slice.
- Don’t skimp on the garlic—it’s essential to the dish. If you’re not worried about breath beforehand, add extra garlic for more punch.
- Fresh lemon juice gives a brighter flavor, but bottled lemon juice works well if that’s what you have. Use what’s convenient so you can get dinner on the table.
- The marinade is acidic and works quickly. One hour is enough, and you can marinate up to four hours. Avoid much longer because extended acid exposure can change meat texture, making it mealy rather than juicy.
- Leftover cooked chicken keeps well in the refrigerator for 3–4 days. To freeze, cool the cooked chicken completely, wrap each piece tightly in plastic wrap, place them in a resealable bag, and freeze for up to 3 months.
Big Batch Greek Lemon Garlic Chicken
Rebecca Lindamood
Fragrant, juicy grilled chicken made in a big batch for eating right away or enjoying later in quick meals.
Ingredients
- the juice of 3 lemons (or 1/4 cup plus 1 tablespoon lemon juice)
For the Marinade:
- 1/4 cup red wine vinegar
- 1/4 cup extra virgin olive oil
- 6 cloves garlic, peeled and minced or pressed
- 2 tablespoons dried oregano (or 3 tablespoons chopped fresh oregano)
- 2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
For the Big Batch Greek Lemon Garlic Chicken:
- 3–4 pounds boneless, skinless chicken breasts, sliced in half to make them evenly thick
Instructions
- Combine all marinade ingredients in a gallon-size zipper-top freezer bag. Close and gently squish the bag to mix. Open the top a couple inches and add the chicken pieces. Reseal, then shake and press the bag so the marinade coats the chicken evenly. Remove excess air, seal fully, and place the bag in a shallow pan in the refrigerator for at least 1 hour and up to 4 hours. If possible, flip the bag once halfway through marinating.
- Preheat a gas grill to high heat. Use tongs to place one piece of chicken at a time on the grill and don’t move it. After 2 minutes, rotate the chicken 90 degrees to create crosshatch marks. After 1½ more minutes, flip the chicken and cook for 1 minute. Rotate 90 degrees again, grill for another minute, then transfer to a rimmed plate. Repeat with remaining pieces.
- Serve immediately, refrigerate and use within 3–4 days, or freeze for longer storage. To freeze cooked chicken, place pieces on a sheet pan until solid, then wrap each breast individually and store in a resealable bag for up to 3 months.
Nutritional information is an estimate. Calculate values based on the actual ingredients you use.
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