An unbelievable Greek rooster dinner of marinated & grilled rooster breasts with a facet of grilled zucchini & corn, a easy Tzatziki sauce, and grilled pita bread

This recipe contains all of it — a straightforward facet, a tasty sauce, loads of protein, and carbs within the type of pita bread. Whereas it could sound like rather a lot you’ll be amazed how simply and shortly it comes collectively! Plus we’re maintaining the warmth out of the home and cooking all of it on the grill!

Overhead of the greek chicken on a plate with the naan bread, chicken, and zucchini and corn salad.

A number of months in the past, my husband discovered a bit of Greek restaurant for us to go on a date to and ever since then we’ve gone extra instances than I can depend. To say we’re hooked can be an understatement.

He all the time goes for the lamb gyro (which is superb), however my private favourite is their lemon herb grilled rooster. With loads of tzatziki in fact! Additionally they have a facet dish of corn and zucchini which I’ve gotten a number of instances. So you could possibly say this dish is a mash-up of a few of our favorites, however all of the parts are a bit simplified to make this a doable weeknight dinner!

Process shot-- Image of the tzatziki sauce being made for this greek chicken recipe

Greek rooster marinade

An ideal marinade ensures two issues: juicy AND flavorful rooster. This Greek-inspired marinade is not any exception.

This marinade shouldn’t be going to provide your rooster an overwhelming taste — we don’t need competitors with the daring flavors discovered within the facet salad and tzatziki. However, this marinade will lead to tender and juicy rooster with a concord of refined Greek-inspired flavors that pair completely with the edges on the plate.

To create a marinade to embody that each one, we’d like a mixture of acid, fats, and sweetness. Then salt, spices, and herbs end it up and spherical out the flavour. This marinade has acid within the type of lemon juice, olive oil is our (wholesome) fats, and honey is the sweetness. The salt, oregano, pepper, and garlic end it up completely. 

Process shot of the greek chicken marinade

For those who marinate rooster usually you could have seen that lemon juice doesn’t all the time react the identical as different acids in a marinade.

Process shot-- Image of the greek chicken being grilled along with the corn and lemon being squeezed over it all for this best greek chicken recipe

Greek rooster fast suggestions

  • A gallon-sized, zip-top freezer bag is the most effective for marinating rooster. It not solely makes clean-up simple, nevertheless it additionally helps to make sure all of the rooster is coated within the marinade. To save lots of dishes, you may dump all of your marinade components within the bag, shake them up and knead to combine, after which add within the rooster.
  • Be sure to slice the rooster in half, or pound them into a fair thickness earlier than marinating. This permits the rooster to absorb extra taste from the marinade (which improves the style), and the even thickness will enable them to grill evenly.
  • Recent components are greatest and you actually discover them on this recipe. Skip the bottled lemon juice, seize natural (or out of your backyard) veggies if accessible, and use full fats Greek yogurt within the tzatziki. 

Overhead image of the grilled corn and zucchini salad that goes on the side of the greek chicken

Different facet dishes

For those who’re not eager to serve tzatziki or the grilled corn & zucchini on the facet, listed here are a couple of different concepts of fine pairings for this Greek rooster:

And for those who’re feeling actually formidable, strive making your individual pita bread! No matter you do although, don’t skip grilling the pita, it provides a lot to this dish!

Overhead image of the greek chicken with grilled zucchini, corn, and lemons on the side

(A whole lot of components overlap however have been written out twice for clearer studying.)

Greek Rooster

An unbelievable Greek rooster dinner of marinated & grilled rooster breasts with a facet of grilled zucchini & corn, a easy Tzatziki sauce, and grilled pita bread





Key phrase:

greek rooster, greek rooster marinade

Servings: 4 servings

Energy: 452 kcal


Rooster Marinade

  • 1.8
    kilos (~2-Three breasts)
    boneless skinless rooster breasts
    (or thighs)
  • 1
  • 2
    dried oregano
  • 3-5
    finely minced
  • 1/4
    freshly squeezed lemon juice
  • 1/4
    olive oil
  • 1
  • half


  • 2
    (13 ounces)
    small zucchinis
  • 2
    (14 ounces)
    ears corn
  • 1
  • Olive oil and canola or vegetable oil
  • 2-4
    pita breads

Tzatziki Sauce

  • 1/4
    of 1 massive
    English cucumber
    (~half cup measured after grating)
  • half
    plain full-fat Greek yogurt
  • 1
    minced garlic
  • 1 and half
    purple wine vinegar
  • 1
    massive lemon,
    separated in 2 halves, one for grilling one for juicing (half teaspoon zest, 1 tablespoon juice)
  • 1 and half
    olive oil


  1. MARINATE CHICKEN: Put together the rooster breasts by halving every breast horizontally. Cowl rooster breasts with plastic wrap (to keep away from splatter). Utilizing a meat mallet or the underside of your frying pan, pound breasts to even thickness (you don’t need the meat tremendous flat, simply even in thickness). Pat dry with paper towel. Place in a big ziplock bag. In a bowl, whisk collectively the honey, oregano, garlic, lemon juice, olive oil, salt and pepper (add to private choice, I add 1 teaspoon salt and half teaspoon pepper). As soon as mixed pour over ready rooster breasts. Flip to coat and therapeutic massage into the breasts after which place within the fridge for 20-30 minutes. Marinating an excessive amount of longer than an hour will trigger the rooster to “prepare dinner” within the acid.

  2. TZATZIKI: Whereas rooster marinates, put together the sauce so it could possibly have an opportunity to sit back earlier than serving. Grate a cucumber with the big holes in a cheese grater. Line a small bowl with a couple of paper towels (or clear kitchen towel) and place the grated cucumber on prime. Squeeze out as a lot additional moisture as you may from the cucumber (to maintain the sauce from being watery). As soon as it is drained add to a medium sized bowl. Add within the Greek yogurt, minced garlic, purple wine vinegar, first half of lemon (half teaspoon lemon zest, 1 tablespoon lemon juice), olive oil, and salt and pepper to style (I add 1/Four teaspoon salt and a pinch of pepper). Place within the fridge till able to serve.

  3. GRILL: Preheat grill to medium warmth (400 levels F). Halve zucchini lengthwise. Shuck corns. Drizzle zucchini halves and corn with olive oil after which frivolously sprinkle with salt and pepper. Rub the oil and salt/pepper into all sides of the zucchinis and corn. Put aside. Take away the rooster from the marinade and discard any remaining marinade. Put together the absolutely preheated grill by cleansing after which generously oil the grill (I drench a rolled-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates).

  4. GRILL CONT.: Add the rooster to at least one half of the grill. Add the zucchinis and corn to the opposite facet. Prepare dinner the rooster for 4-5 minutes per facet or till it registers 160 levels F (carryover warmth will take it to the protected temperature of 165 levels F). Grill zucchinis for 3-5 minutes per facet, flipping as soon as. Grill corn about 10 minutes whole, flipping each 3-Four minutes till brilliant yellow and frivolously charred. Take away completed components to a plate and canopy with foil. As soon as every part is eliminated give the grates a fast clear with the comb. Now add the remaining half of lemon to the grill and the pita bread. Grill the lemon for 2-Three minutes (till frivolously charred) and the pita bread for 30 seconds to 1 minute per facet or till toasted and warmed by way of.

  5. ZUCCHINI CORN SALAD: Let rooster relaxation beneath the foil. Minimize the grilled zucchini into half moons (about half inch thick) and slice the corn off the cob. Toss in a bowl with the 1 tablespoon shallot. Add a drizzle of olive oil (about half tablespoon) after which juice the grilled lemon and add to the bowl. Season to style with salt and pepper (I add about 1/Four teaspoon every). Toss to mix. Rip the pita bread into chew measurement items.

  6. SERVE: Serve the rooster breasts alongside the zucchini and corn salad, the pita bread, and the tzatziki sauce.

Nutrition facts in Greek Chicken