Greek-Style Grilled Chicken

Butterflying the chicken breasts, so they are half the thickness, helps them cook quickly and stays moist and tender. This dish brings back memories of lunches in the sun but it’s great at any time of year. Serve with some tzatziki and a salad, like the beetroot & walnut salad recipe.

A plate with the Hairy Dieters' grilled chicken breast slices, a side of beet salad with chopped herbs, and a serving of tzatziki sauce.

Greek-Style Grilled Chicken | 📷 Andrew Hayes-Watkins

Info

Serves
4 people
Prep time
Marinate from 1 hour to overnight.
Cooking time
Less than 10 minutes
Calories
324 per serving

Ingredients

  • 4 chicken breasts, skinned and butterflied
  • 3 tbsp olive oil
  • zest of 1 lemon
  • 1 large rosemary sprig, finely chopped
  • leaves from a thyme sprig, bruised
  • leaves from a large oregano sprig, chopped or 1 tsp dried oregano
  • salt and black pepper

For the Tzatziki

  • 1⁄2 large cucumber
  • 250g Greek yoghurt or thick kefir
  • 1 small garlic clove, very finely chopped
  • 2 tsp dried mint

Method

  1. Season the chicken with salt and black pepper. Put the olive oil in a bowl with the lemon zest and herbs. Add the chicken breasts to the bowl and rub the herby oil into the flesh. Leave to marinate for at least an hour or cover the bowl and leave in the fridge for several hours or overnight.

  2. For the tzatziki, cut the cucumber in half lengthways and scoop out the seeds. Coarsely grate the cucumber and sprinkle with salt, then leave to stand in a colander for half an hour. Gently squeeze out any excess liquid.

  3. Put the cucumber in a bowl with the yoghurt or kefir, the garlic and the dried mint. Stir to combine and season with salt and pepper.

  4. When you are ready to cook the chicken, heat a griddle pan. Scrape off any excess marinade from the chicken. When the griddle is too hot to hold your hand over, place the chicken on it and grill for 2–3 minutes on each side until char lines appear and the chicken is cooked through.

  5. Serve the chicken with the tzatziki.

  6. TIP

    To butterfly a chicken breast, place the breast on your work surface. Take a sharp knife and insert it along the long side of the breast. Slice into the breast, but stop just short of the other side. Open out the breast like a book.

  7. Click here for the Beetroot & Walnut salad recipe.