Grilled Greek Chicken
This chicken grills up in minutes, and is fantastic served along-side the Greek Quinoa Salad, which can be made in advance.
Serves: 4
  • 1/2 cup olive oil
  • 3 cloves garlic, chopped
  • 1 tablespoon chopped fresh rosemary (or 3/4 tsp dried)
  • 1 tablespoon chopped fresh thyme (or 3/4 tsp dried)
  • 1 tablespoon chopped fresh oregano (or 3/4 tsp dried)
  • 2 lemons, juiced
  • 4 boneless skinless chicken breasts
  1. In a small mixing bowl, combine the olive oil, garlic, rosemary, thyme, oregano and lemon juice.
  2. Place chicken pieces in a large resealable plastic bag. Pour marinade over top, squeeze air out of the bag & seal.
  3. Refrigerate for 8 hours, or overnight.
  4. Preheat the grill for high heat.
  5. Lightly oil the grill grate. Place the chicken on the grill, discarding the marinade.
  6. Cook chicken pieces for 10 minutes per side, until juices run clear.
Recipe by Faithfully Gluten Free at