Grilled Chicken Thighs with Greek Marinade

Name: Grilled Chicken Thighs with Greek Marinade
Prep time: 15 min
Cook time: 25 min
Total time: 220 min
Ingredients: 1.5 to 2 pounds of chicken thighs, (bone-in {you can use boneless}); 1/2 cup of extra-virgin olive oil; 2 lemons juiced and zest of 1 of the lemons; 1 Tablespoon dried oregano; 1 teaspoon dried parsley; 4 garlic cloves, (minced); 2 teaspoon sweet paprika; 1 1/2 teaspoon salt; 1/4 teaspoon black pepper; Garnish with fresh parsley and a slice of lemon

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Grilled Chicken Thighs with Greek Marinade is the perfect summer grilling recipe. The Greek marinade creates a flavorful chicken and locks in the juices. Extra virgin olive oil, lemon juice and zest, garlic and spices create the best marinade!

Grilling season can happen any time of the year and these Grilled Chicken Thighs with Greek Marinade is a great way to celebrate.

From the hottest of days in the summer, to the coldest of days in the winter, grilling remains a popular way to cook your food.

The best part is how easy it is to do. Maximum flavor, and very little clean up.

We love grilling all kinds of things from steak like this Easy Grilled Flank Steak with Chimichurri, to these Grilled Beef Kafta Kebabs, to today’s Grilled Chicken Thighs with Greek Marinade.

I also am a big fan of grilling vegetables alongside my meat and then adding them to salads like this Mediterranean Grilled Vegetable Couscous Salad or these Mediterranean Roasted Vegetables that you can do on the grill.

This grilled chicken thigh recipe is one I make a lot.

The flavors are light enough that it pairs really nicely with so many different side dishes. The Greek style marinade also works really well on seafood, lamb, steak or even vegetables.

Grilled Chicken Thighs with Greek Marinade on white plate

Recipe Ingredients

When I was in Greece I just fell in love with their fresh, vibrant flavors they use in the meats we ate. This marinade can be used on chicken, lamb, steak or seafood.

Olive Oil: Pick your favorite, good quality extra virgin olive oil. This helps to add the fat to the marinade that will create a barrier on the chicken when grilled.
Garlic: Garlic is my favorite flavor boost in a marinade. I always add in at least a couple of garlic cloves minced. If you like garlic add more!
Lemon Juice: Lemon juice adds acidity to the marinade. I also will sometimes add lemon zest to add more lemon flavor to the chicken.
Spices: I love using fresh spices and herbs when possible but feel free to use dried. This recipe calls for dried oregano, parsley and paprika. Of course you will also want to add salt and pepper!

How to Make these Greek Chicken Thighs?

Step 1: Create marinade: In a medium bowl whisk together the olive oil, lemon juice and zest, oregano, parsley, garlic, paprika, salt and pepper. Place the marinade in a large ziplock bag or a large Tupperware container. Add the chicken thighs and coat well. Seal or cover the chicken thighs and refrigerate for up to 4 hours or overnight.

Step 2: Prepare the grill: When ready to grill pull the chicken out for 30 minutes before grilling. Preheat the grill to medium-high heat. Brush oil on the grill to prevent sticking.

Step 3: Grill chicken: Place the chicken thighs on the grill skin side down for 6-8 minutes, flipping to the other side and then grilling an additional 8-10 minutes or until the internal temperature reaches 165 degrees F.

Remove the chicken and let rest for 5- 10 minutes. Garnish with fresh parsley and a lemon slice.

Grilled Chicken Thighs with Greek Marinade in a bag

Recipe FAQ

What is the best way to grill chicken thighs?

Preheat the grill to medium-high heat. Brush olive oil on the grates of the grill. Place the chicken thighs on the grill for 7-8 minutes per side, or until the integral temperature {thickest part of the thigh} comes to 165 degrees F. Rest the chicken thighs for about 5 to 10 minutes to let the juices redistribute.
For bone-in chicken thighs you will need a bit more time. It usually takes us about 10- 15 minutes per side to reach 165 degrees F with bone-in.

Should I trim the fat off the chicken thighs?

Chicken thighs tends to have more fat then other cuts of chicken. It is good to have some fat on the chicken thighs when cooking to add flavor. I would suggest that you cut any big flaps of fat off of the thighs with a sharp knife before grilling.

How long should I marinade the chicken?

It is a good idea to at least marinade chicken for 3 to 4 hours in the fridge before cooking or grilling. This lets the flavors really work into the chicken and helps tenderize the meat. Before grilling bring your chicken to room temperature for about 30 minutes.

Should I use bone-in or boneless chicken thighs?

Bone-in, skin-on: These retain moisture better and provide a crisp, flavorful skin.
Boneless, skinless: These cook faster and are great for marinades but can dry out quickly.

Should I let my chicken thighs rest after grilling?

Let the chicken rest for 5 minutes after grilling to allow the juices to redistribute. You can tent the chicken thighs with foil to keep in the moisture and juices.

Grilled Chicken Thighs with Greek Marinade on grill

How Should I Season Chicken Before Grilling?

Adding rubs or marinades to chicken helps create flavorful chicken and seals in the juices. Here are some other marinades I love making for chicken. Some of these marinades are for chicken breasts but you can easily use it for chicken thighs.

TANDOORI GRILLED CHICKEN This is one of my favorite marinades for chicken. It uses Greek yogurt, rich spices and lime juice. This is one of my go-to marinades. I love how the yogurt helps seal in juices.
3 EASY CHICKEN MARINADES: These three marinades are perfect for your summer grilling. They include a fresh lemon marinade, a Thai coconut curry marinade and a Moroccan yogurt marinade.
CHICKEN SHAWARMA: I make this Chicken Shawarma recipe a lot and pair it with hummus, tabbouleh and chickpeas.
SHISH TAWOOK: If you want a Mediterranean style chicken this is my favorite. It uses yogurt, tomato paste, spices and lemon juice. I love pairing it with this Mediterranean Eggplant Salad.