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Grilled Greek Chicken

Marinate the chicken for at least 4hours & up to 24hours before grilling.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings: 4
Author: Bidadari


For the marinade

  • ½ cup Plain Greek-Yogurt (use Saturated fat Milk for best results)
  • ¼ cup fresh lemon-juice
  • ¼ cup Extravirgin Essential Olive-Oil
  • 2 tbsp fresh basil-leaves, chopped or 2 Tsp dried
  • 1 tbsp white-balsamic vinegar
  • 1 tbsp fresh-coriander leaves or 1 Tsp dried
  • ¼ tsp red-pepper flakes
  • Spoonful of 1 lemon
  • 6 medium garlic-cloves, minced
  • 1 tsp fresh ground black-pepper
  • 1 tsp Kosher-salt

For the skewers

  • 3-4 boneless, skinless chicken breasts, cut in to 2-inch Bits for skewers
  • 1 large red-bell-pepper, seeded & cut in to 1½-inch cubes
  • 1 medium red-onion, cut in to 1½-inch cubes
  • 6-8 skewers (if using wooden skewers soak water for 30mins before grilling)


  • Combine all of the marinade ingredients in a big ziplock bag. Seal and massage the bag to combine all of the ingredients.
  • Insert the chicken into the tote embracing coat. Marinate for 4-24 hrs. Turn the bag once or twice while marinating.
  • Preheat gas grill to 400°F.
  • Pour marinated chicken pieces into a big strainer to eliminate the extra marinade. Thread chicken pieces on the skewers alternating with onions and peppers. Grill before the chicken is cooked , about 4mins on each side or until juices run clean.


Marinade works ideal for any sort of chicken bits out of whole boneless, skinless to bone-in thighs and thighs. Adjust grilling time for you to enable bigger bits.