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Irresistible Grilled Greek Chicken Thighs

Juicy, tender grilled Greek chicken thighs marinated in a bright, herby blend of lemon, garlic, and oregano—perfect for casual dinners or lively backyard parties.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour 50 minutes
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Grilled Greek Chicken Thighs
  • 10 pieces bone-in, skin-on chicken thighs for juicy, crispy results
  • 1/2 cup olive oil to infuse richness
  • 3 large lemons, juice about 3/4 cup juice
  • 2 tsp lemon zest
  • 6 cloves garlic minced
  • 1.5 tbsp dried oregano
  • 2 tsp salt
  • 2 tsp black pepper
  • 2 tsp paprika
  • 1 tsp dried thyme
  • 1 tsp red pepper flakes optional
For the Optional Lemon Butter Glaze
  • melted butter amount as desired for brushing
  • lemon juice a squeeze
  • oregano a pinch for glaze

Equipment

  • Grill
  • Large bowl
  • Zip-top Bag or Large Bowl for Marinating
  • Meat Thermometer
  • Brush for Glaze (optional)

Method
 

  1. Step 1: Prepare the Greek marinade by whisking together olive oil, lemon juice, lemon zest, and minced garlic until slightly emulsified. Stir in dried oregano, salt, black pepper, paprika, thyme, and red pepper flakes if using.
  2. Step 2: Place chicken thighs in a large zip-top bag or bowl. Pour marinade over and massage or toss to coat evenly. Seal and refrigerate for at least 1 hour, preferably overnight. Remove from fridge 30–45 minutes before grilling to reach room temperature.
  3. Step 3: Preheat grill to 375–400°F and set up for two-zone cooking: direct medium-high heat on one side and indirect heat on the other. Clean and oil grates.
  4. Step 4: Remove chicken from marinade, letting excess drip off. Place skin-side down over direct heat. Close lid and sear 6–8 minutes until golden brown and crispy, adding 1–2 minutes if needed.
  5. Step 5: Flip chicken bone-side down and move to indirect heat zone, skin side up. Close lid and cook 20–30 minutes maintaining 375–400°F. Use a meat thermometer to check for 175–185°F internal temperature.
  6. Step 6 (optional): During last 5 minutes, brush chicken with lemon butter glaze made from melted butter, lemon juice, and oregano.
  7. Step 7: Remove chicken from grill and rest loosely covered with foil for about 10 minutes to allow juices to redistribute.
  8. Step 8: Serve on a platter garnished with lemon wedges and fresh herbs. Pair with tzatziki, Greek salad, lemon potatoes, or warm pita bread.

Notes

Marinate overnight for best flavor. Use a meat thermometer for perfect doneness. Store leftovers in airtight container refrigerated for 3–4 days or freeze up to 3 months. Reheat gently to keep skin crisp.