Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Bright, herby grilled chicken — Greece.
plus marinating
Equipment: Griddle pan or grill
Measures and names
Ingredients
- 700 g chicken thighs
- Juice of 1 lemon
- 3 tbsp olive oil
- 3 garlic cloves, crushed
- 1 tbsp dried oregano
- Salt and black pepper
- Greek salad, to serve
- Tzatziki, to serve
Method
- Whisk the lemon juice, olive oil, garlic, oregano, salt and pepper. Coat the chicken and marinate for at least 30 minutes.
- Heat a griddle or grill to high.
- Cook the chicken for 6–7 minutes each side, until charred at the edges and cooked through — juices should run clear.
- Rest for a few minutes and squeeze over a little extra lemon.
- Serve with a feta-topped Greek salad and cool tzatziki. Taste before adding salt — the olives already season the dish.
Swaps and tips
This marinade also works on skewers (souvlaki). Serve with a feta-topped salad rather than pitta.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 24 g | 1 g | 0 g | 24 g | 323 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
