Grilled Mediterranean Chicken
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Posted: 07/06/26
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This Grilled Mediterranean Chicken is the juiciest, most tender chicken I make on the grill, and the secret is a creamy lemon garlic marinade. I marinate the chicken in sour cream, lemon, paprika, and oregano, then grill it up to get a gorgeous caramelized crust.
This Grilled Mediterranean Chicken Cured Us of Dry Chicken Forever
Grilled Mediterranean Chicken is the recipe that finally cured us of dry, sad grilled chicken breast forever. The secret is a creamy marinade built on sour cream, lemon juice, garlic, and paprika. It tenderizes the chicken while it sits, keeps it juicy on the grill, and gives you this gorgeous golden crust that makes plain old chicken breast taste like something special.
I landed on the sour cream trick after years of grilled chicken that turned out like shoe leather. (We’ve all been there. You bite in expecting juicy and get a mouthful of regret.) Turns out the lactic acid in sour cream breaks down the chicken just enough to keep it tender, and the fat helps it caramelize beautifully. One taste and we never went back to a plain oil marinade.
This chicken is endlessly versatile, too. Slice it over a Greek salad, stuff it in a pita with tzatziki, serve it alongside rice and grilled veggies, or just eat it straight off the grill while you’re standing there flipping the next batch. Marinate in the morning, grill it for dinner, done.
Why You’ll Love This Recipe
- Grilled Mediterranean chicken is incredibly juicy and tender thanks to my secret ingredient: sour cream.
- Not only does the marinade add so much flavor to the chicken on the grill, it also does double duty as a basting sauce.
- This protein is so versatile, perfect over salads, in pitas, or as a main dish and it’s easy to prepare ahead of time.
What Makes This Grilled Chicken So Juicy?
My secret ingredient in this Mediterranean chicken recipe is sour cream! There is lactic acid in the sour cream which gently tenderizes the chicken while it marinates. Not only does the fat in the sour cream (use full fat!) keep the meat nice and moist while on the grill, it also clings to the chicken better than an oil-based marinade so more of the flavor stays put. The result is a beautifully caramelized outer layer!
Key Ingredients
- Sour cream – This is my secret ingredient for the juiciest chicken! Use full fat for the best flavor. Swap in plain Greek yogurt for a little more tang. Omit completely for a dairy-free version.
- Lemon juice – Helps to tenderize the chicken as well as add brightness to the overall flavor. Use fresh if you have lemons, or bottled which is easier to keep on hand. If you do use fresh lemons, a little added lemon zest will add even more bright citrus flavor.
- Olive oil – Use any high smoke point oil if you prefer, but olive oil has a more authentic Mediterranean flavor.
- Chicken breasts – Pound beforehand to avoid the thinner end cooking through before the thicker end. If you choose to use bone-in thighs, cook to 180-190 degrees Fahrenheit or reduce cook time for boneless thighs.
Find the full ingredient list with exact measurements in the recipe card below.
Variations
- Add fresh herbs like chopped fresh oregano, parsley, dill, or mint for a brighter flavor.
- Like a little kick? Whisk a pinch of red pepper flakes or a teaspoon of harissa into the marinade.
- Cube the chicken, marinate, and thread onto skewers with chopped veggies.
- No grill? No problem! Use a grill pan or cast iron skillet over medium-high heat, or bake at 425 degrees Fahrenheit for about 20 to 25 minutes.
- For a more warm-spiced Middle Eastern flavor profile, add ground cumin and coriander.
How To Make Grilled Mediterranean Chicken
- Marinate chicken. In a medium sized mixing bowl, whisk together sour cream, lemon juice, olive oil, and seasonings until combined. Reserve ⅓ cup of the marinade. Add the chicken breasts to the bowl and mix until chicken is well coated. Cover the bowl with plastic wrap and marinate for 3 hours in the fridge.
- Grill. Place the chicken breasts on the pan, shaking off excess sauce into the bowl. Place the chicken on the grill with the lid down for 8 minutes, then flip the chicken and brush with the reserved marinade and grill for another 8 minutes or until internal temperature reaches 165 degrees Fahrenheit.
- Rest. Remove chicken from grill and rest for 10 minutes before serving.
For the complete directions and ingredient amounts, scroll down to the recipe card below.
Storage And Reheating
Fridge: Store leftovers in an airtight container for up to 4 days. Leave the chicken breasts whole and slice as needed.
Freezer: Wrap each piece of chicken in plastic wrap and store in a freezer bag or airtight container. Thaw in the fridge overnight before reheating.
Reheat leftovers covered on the stovetop or in the oven for the juiciest results. The microwave might dry out the chicken, so heat in 30 second increments with a dash of water for moisture.
Serving Suggestions
When I serve Mediterranean chicken breasts as the main protein of a meal, I like to cook as much of the rest of the meal on the grill too. Easy Grilled Vegetables and Bacon Wrapped Brussels Sprouts are two favorites in my house that never leave any leftovers. Two other great side dishes are my Greek Pasta Salad or Greek Salad which both pair wonderfully with the flavors of Mediterranean chicken and won’t heat up the kitchen.
Pro Tips
- Never reuse marinade that has touched raw chicken. It is very important to reserve extra marinade before adding the chicken to it.
- When I am in a time crunch, I will marinate for only 1 hour, but 3 is ideal. Or if I am preparing ahead of time, I will leave the chicken for up to 8 hours, but definitely no longer than that.
- Pull the chicken off when it reaches 160 degrees Fahrenheit. It will rise to a safe 165 degrees Fahrenheit while it rests while staying juicy.
- Make sure the grill is preheated before adding the chicken to ensure a nice sear.
- Wipe oil on the grates before adding the chicken to the grill to keep the protein from sticking.
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Don’t move the chicken too soon! Let it sear undisturbed so it releases from the grates cleanly and gets those picture-perfect grill marks.
- Shake all of the components of the marinade and the chicken together in a zip top bag for super easy marinating and less dishes.
Frequently Asked Questions
Can I prepare Mediterranean grilled chicken ahead of time?
There are a few ways to get ahead of preparations to save time. First, whisk up the marinade and store it in a sealed container in the fridge up to 2 days ahead of time.
Prepare marinade and coat chicken up to 8 hours ahead of time if that fits your timeline better than 1-3 hours. Just remember that after 8 hours, the chicken will start to lose structure.
It is also possible to whip up the marinade, toss in the chicken and freeze raw in a zip top bag. Thaw in the fridge overnight before cooking. I recommend making a fresh batch of the marinade to baste with.
Why is my chicken dry?
The most likely reason for dry chicken is that it has been overcooked. If the chicken breasts aren’t pounded to a uniform size, they will cook at different rates, and could result in some pieces being dry. Cook just until the internal temperature reaches 160 degrees and allow to rest for 10 minutes before serving for moist, delicious chicken.
Can I use this marinade on other proteins?
Yes, you most definitely can! I recommend the marinade as-is for pork or even fish. If you’re in the mood for beef, I would say make the marinade without the sour cream.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @gimmesomegrilling or #gimmesomegrilling so I can see your grilling masterpieces!
Grilled Mediterranean Chicken
This Grilled Mediterranean Chicken is juicy, tender, and packed with flavor from a creamy lemon garlic marinade. Easy to make on the grill in just minutes!
Equipment
Ingredients
- 1 cup sour cream
- ½ cup lemon juice
- ¼ cup olive oil
- 4 teaspoons minced garlic
- 2 Tablespoons paprika
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 1 teaspoon dried oregano
- 2 pounds boneless skinless chicken breast about 4 chicken breasts
Instructions
- In a medium sized mixing bowl, add the sour cream, lemon juice, olive oil, garlic, paprika, salt, pepper, and dried oregano. Whisk together until combined. Reserve ⅓ cup of the marinade for brushing on later. Add the chicken breasts into the marinade and mix until chicken is all coated. Cover the bowl with plastic wrap and let marinate for 3 hours in the fridge.
- Preheat your grill to medium heat, around 375 degrees Fahrenheit. Shaking off excess sauce into the bowl, place the chicken on the grill and grill with the lid on for 8 minutes, then flip the chicken and brush with the reserved marinade and grill for another 8 minutes or until internal temperature reaches 165 degrees Fahrenheit.
- Remove the breasts from the grill and let rest for 10 minutes before serving.
Tips
Fridge: Store leftovers in an airtight container for up to 4 days. Leave the chicken breasts whole and slice as needed.
Freezer: Wrap each piece of chicken in plastic wrap and store in a freezer bag or airtight container. Thaw in the fridge overnight before reheating.
Reheat leftovers covered on the stovetop or in the oven for the juiciest results. The microwave might dry out the chicken, so heat in 30 second increments with a dash of water for moisture.
Nutrition Information
Serving: 1chicken breast, Calories: 520kcal (26%), Carbohydrates: 9g (3%), Protein: 51g (102%), Fat: 31g (48%), Saturated Fat: 9g (56%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Trans Fat: 0.03g, Cholesterol: 179mg (60%), Sodium: 1448mg (63%), Potassium: 1062mg (30%), Fiber: 2g (8%), Sugar: 3g (3%), Vitamin A: 2166IU (43%), Vitamin C: 17mg (21%), Calcium: 102mg (10%), Iron: 2mg (11%)
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