For best results, marinate the chicken overnight to allow the flavors to fully penetrate. If you don't have a grill, you can bake the chicken in a preheated oven at 400°F (200°C) for approximately 35-40 minutes, or until the internal temperature reaches 165°F (74°C). Adjust the amount of red pepper flakes to your preference. For a milder flavor, reduce or omit them altogether. Serve with a Greek salad, roasted vegetables, or rice pilaf for a complete and satisfying meal.
Grilled Greek Chicken
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME4 hrs 35 mins
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SERVING6 People
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VIEWS289
Unlock the vibrant flavors of the Mediterranean with this simple yet stunning grilled chicken recipe. Marinated in a potent blend of garlic, herbs, and lemon, and cooked to juicy perfection over indirect heat, this dish is a guaranteed crowd-pleaser.
Ingridients
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Nutrition
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Carbohydrate5 g
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Cholesterol140 mg
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Fiber1 g
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Protein40 g
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Saturated Fat7 g
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Sodium134 mg
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Sugar1 g
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Fat30 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 2 mins In a large bowl, whisk together the crushed garlic, dried oregano, red pepper flakes, black pepper, lemon juice, olive oil, and white vinegar. (2 minutes)
02 Step
Recipe View 12 hrs Using a sharp knife, make 2-3 slashes down to the bone on the skin side of the thigh section and one slash on the leg section of each chicken leg quarter. This helps the marinade penetrate and ensures even cooking. Generously season both sides of the chicken with kosher salt. Transfer the chicken to the bowl with the marinade, ensuring all sides are thoroughly coated. Cover the bowl and marinate in the refrigerator for at least 4 hours, or preferably overnight (8-12 hours).
03 Step
Recipe View 5 mins Remove the chicken from the refrigerator and transfer it to a paper-towel-lined sheet pan to drain off any excess marinade. (5 minutes)
04 Step
Recipe View 7 mins Prepare your grill for semi-indirect heat. This means having a hot side and a cooler side. Place the chicken leg quarters skin-side down on the cooler side of the grill, away from intense direct heat. This will prevent the skin from burning and allow the chicken to cook evenly. Cook for 6-7 minutes. (7 minutes)
05 Step
Recipe View 10 mins Turn the chicken and cook for another 6-7 minutes. Continue cooking and turning the chicken every few minutes until the internal temperature reaches 165°F (74°C). This should take approximately 8-10 more minutes. Use a meat thermometer to ensure accuracy. (10 minutes)
06 Step
Recipe View Remove the chicken from the grill and let it rest for 5-10 minutes before serving. Serve hot with fresh lemon wedges.
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Emile Hammes
May 7, 2025Easy to follow and delicious! I didn't have white vinegar, so I used red wine vinegar instead, and it still turned out great. Thanks for sharing!
Eugenia Koelpin
May 2, 2025The marinade is amazing! I used it on chicken breasts instead of leg quarters, and it was still delicious. I highly recommend this recipe.
Freddie Prohaska
Dec 5, 2024This recipe is fantastic! The marinade is so flavorful, and the chicken comes out perfectly juicy and tender. I've made it several times, and it's always a hit!
Cierra Raynor
Oct 15, 2023I was a little skeptical about grilling chicken over indirect heat, but it worked like a charm! The skin was crispy, and the meat was cooked through without being dry. I'll definitely be making this again.