Mediterranean Grilled Chicken

Name: Mediterranean Grilled Chicken
Prep time: 10 min
Cook time: 12 min
Total time: 502 min
Ingredients: 4 boneless, skinless chicken breasts (about 1 ½ pounds); ¼ cup olive oil; 3 tablespoons lemon juice (juice of 1-2 lemons); 3 cloves garlic (minced); 2 tablespoons fresh chopped parsley; 1 tablespoon fresh chopped dill; 2 teaspoons fresh oregano; 1 teaspoon paprika; 1 teaspoon salt; 1 teaspoon cracked pepper

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This Mediterranean grilled chicken is marinated in a bright lemon, garlic, and dill marinade and grills up juicy in about 12 minutes. A fresh, easy dinner the whole family will love.

Sliced grilled Mediterranean chicken on plate with vegetables.

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Grilled chicken, but pack it with flavor.

I’m a big fan of summer evenings, chicken on the grill, and dinner on the back deck. It’s maybe all I need in life, if we’re being honest.

Thankfully, chicken on the grill is easy with this Mediterranean grilled chicken since the marinade does most of the work for you. Mix it before you leave for work, toss the chicken in the fridge, and by dinner you’re ready to fire things up.

The lemon-garlic base is simple and bright, but the real secret here is the dill. Most Mediterranean chicken recipes stick to oregano and call it a day, but dill adds this freshness that makes the whole thing taste a little more interesting and a lot more like the perfect summer dinner.

3 Reasons You’ll Love This Recipe

🌿 Dill is the secret weapon. Fresh dill is what sets this marinade apart. It adds a bright, herby depth that pairs perfectly with lemon and garlic.

⏱️ Practically hands-off. Mix the marinade in the morning, coat the chicken, and let the fridge do its thing. Dinner is mostly done before you even fire up the grill.

🔥 Perfectly juicy every time. Pounding the chicken to an even thickness is the one step that makes all the difference. It ensures everything cooks at the same rate so you never end up with dried-out edges while the middle catches up.

Ingredients, Swaps, & Tips:

Ingredients for Mediterranean grilled chicken recipe laid out on counter.

Chicken: I’m a white meat girl, through and through – however, you can definitely substitute boneless, skinless chicken thighs here. You could even use bone-in chicken if you prefer!

Fresh herbs vs. dried: Fresh herbs give you the best flavor here, but dried work just fine if that’s what you have. Use about one-third the amount since dried herbs are more concentrated. So 2 teaspoons fresh oregano becomes about 3/4 teaspoon dried. The same rule applies to the dill and parsley.

Lemon Juice: I always use fresh squeezed lemon juice if I have it. The little squeezy lemon bottle certainly isn’t as good, but it does work if that’s what you’ve got.

Why you should pound the chicken: It sounds like an extra step, but it only takes a minute and it genuinely changes the result. Uneven chicken breasts cook unevenly, and the thin end is always overcooked by the time the thick end is done. Pound them to about 3/4 inch thickness and you’ll get juicy, evenly cooked chicken every single time.

Marinade timing: Thirty minutes is enough to add real flavor, but a few hours is even better. The sweet spot is popping it in the fridge before work and grilling it at dinner. Just don’t go much past 8 hours or the lemon juice can start to break down the texture of the chicken and make it a little mushy.

No grill? No problem. This chicken is also great in the air fryer at 380°F for about 10-12 minutes, or until it reaches an internal temperature of 165°F. Perfect for when it’s too cold (or too hot) to fire up the grill outside.

See the recipe card for full information on ingredients and quantities.

Step by Step Instructions:

Chicken breasts being pounded out to an even thickness.

Use a meat mallet to pound the chicken out to an even thickness. This is going to ensure the chicken cooks evenly.

Whisk together the marinade in a small bowl.

Pour the marinade over the chicken and toss to coat. Refrigerate, covered, for at least 30 minutes and up to 8 hours.

Grill the chicken (or pop it in the air fryer) for about 5-6 per side, until it reaches an internal temp of 165 degrees.

My Favorite Thermometer!

I love using this meat thermometer for making sure the meat is fully cooked! Easy for beginners & absolutely worth the low cost.

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Helpful Tip!

What to Do with Leftovers:

This chicken is perfect for meal prep and there are so many ways to serve it. Here are three easy ways to use it up:

Mediterranean Chicken Rice Bowls: Slice the chicken and serve it over Greek rice with diced cucumber, halved cherry tomatoes, a handful of olives, and a drizzle of tzatziki sauce or a squeeze of lemon. Done in minutes.

Chicken Pita Wraps: Warm a pita, stuff it with sliced chicken, shredded lettuce, sliced red onion, and a spoonful of hummus or tzatziki. Top with our Greek cucumber salad for some crunch. This is a great packed lunch option too.

Chopped Chicken Pasta: Chop the leftover chicken and toss it with cooked pasta, a little olive oil, crumbled feta, kalamata olives, and sun-dried tomatoes. Add a handful of fresh spinach if you have it. It comes together in about 10 minutes and tastes like you planned it this way all along.

Grilled Mediterranean chicken on plate with cucumber salad.

Recipe FAQs:

Can I use chicken thighs instead of breasts?

Yes, absolutely. Boneless, skinless chicken thighs are more forgiving on the grill and stay juicy even if you cook them a minute or two longer than planned. Same marinade, same timing.

Can I marinate the chicken overnight?

It’s best to stay under 8 hours with this marinade. The lemon juice is acidic, and if it sits too long it can start to break down the surface of the chicken and give it a slightly mushy texture. A few hours is the sweet spot.

Can I cook this on a grill pan indoors?

Absolutely. Heat a grill pan over medium-high heat, brush it lightly with oil, and cook the chicken 5-6 minutes per side just like you would on an outdoor grill. You’ll still get good color and flavor.

Storage:

Refrigerator: Store leftover cooked chicken in an airtight container for up to 4 days.

Freezer: Freeze cooked chicken for up to 3 months. Thaw overnight in the fridge before reheating.