Greek Chicken Thighs on the Grill
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Greek chicken things on the grill are full of flavor, driven by olive oil, garlic, herbs and lemon. The marinade is divided into two parts, one for marinating, one for pouring over once the chicken comes off the grill, followed by a drizzle of honey. Absolutely delicous.
Fresh dill, thyme and oregano are a more than perfect medley of herbs to drive flavor, but the secret is marinating for several hours. (Hold the dill for end finish).
How to Cook on the Grill Two Ways
Method 1: Reverse sear method. Light grill on high. Turn one burner of one side off. Place chicken on grill side that has no heat. Allow the chicken to reach 155 degrees F. Then place chicken skin side down on hot side until chicken reaches 165 F.
Method 2: Cook on direct low/medium heat, turning frequently.
There was a time that I used to be a bit skittish for cooking bone in chicken on the grill, fearful of scorching the outside and not cooking the inside. This is why I keep the temperature on the lower side and turn frequently, until the internal temperature reaches 165 degrees F.
Once the chicken is off the grill immediately pour over the rest of the marinade with the dill and then drizzle honey. If the skin is properly grilled crispy, you don’t need to worry about making the chicken soggy. It will be amazing.
Marinade for Greek Chicken on the Grill
- Olive Oil
- Lemon Juice and Zest
- Garlic Cloves
- Thyme
- Oregano
- Dill
- Salt, Pepper
- Honey (at the end)
You will love this marinade. You can mix up the herbs. If you don’t have oregano, use extra fresh thyme. I do highly recommend not skipping out on the dill, though. It adds a unique layer in the flavor profile. The drizzle of honey at the end is optional, but I hope you try it.
More Chicken Recipes
Good Sides for Greek Chicken Thighs on the Grill
These are some great sides that pair perfectly with Greek Chicken.
- Greek Roasted Cauliflower
- Green Salad with Lemon Dressing, Feta
- Corn on the Grill Seven Ways
- Lemon Dijon Roasted Purple Potatoes
- Summer Caprese Salad
Grilled Spatchcock Chicken, Greek Style
Ingredients
- 4 Chicken Thighs
- 1 tablespoon honey (use at end)
Marinade
- 1/2 cups olive oil
- 1 lemon zest and juice
- 1 tablespoons fresh oregano chopped
- 4 sprigs fresh thyme
- 2 garlic cloves minced
- 1 teaspoon salt
- 1 tablespoons fresh dill chopped
- 1/2 teaspoon black pepper
Instructions
Marinade
- Whisk together olive oil, lemon juice, garlic, and all herbs except the fresh dill.
- Use 1/2 marinade to marinate chicken for up to one day or at least one hour. Reserve the other half for once chicken is cooked.
Grill Chicken
- Take chicken out of refrigerator an hour before grilling.
- Light the grill hot.
- When ready to grill, wipe off marinade of chicken, turn off half of the grill and place chicken thighs side up on the side with no heat.
- Close lid, roast for about 30-40 minutes until internal temperature reaches 155 degrees F., 68 C.
- Place chicken breast side down on hot side of grill for about ten minutes until internal temperature reaches 165 degrees F. or 75 C.
- Once chicken is placed on serving dish, add dill, honey to remaining marinade and pour over chicken.
- Allow chicken to rest 10 minutes prior to eating.
Quicker Grill Methold
- You can place the chicken thighs on medium heat directly turning frequently, until the chicken reaches 165 degrees or 75 C. This will take about 30 minutes.
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