This Greek grilled chicken breast is super simple to make and comes out incredibly juicy and moist – and you don’t need a marinade! It’s going to become one of your favorite grilled chicken recipes.
A simple grilled chicken breast can be a great dinner option, but not if it’s overcooked and dried out. Which is why this recipe is so great – you get a moist, juicy chicken breast with great flavor that can go with just about anything.
Most Greek chicken recipes use a Greek marinade to infuse flavor. While this can be a good option, dry-brining your meat can result in more flavor. As the salt draws the moisture our of the chicken initially, the salted moisture then gets reabsorbed into the meat, helping the chicken keep it’s moisture through cooking and getting flavor throughout the breast instead of just on the outside.
So skip the chicken marinade and try this dry brined Greek chicken recipe instead!
Why you’ll love this chicken recipe
- It uses just a couple ingredients – oil & seasonings.
- It’s got a simple but great flavor, perfect to pair with veggies or in a salad.
- This recipe is not only gluten and dairy free, but also low carb, paleo, and Whole30 compatible.
- MOST IMPORTANTLY – the chicken breast does NOT dry out. You get moist, flavorful chicken breast, which is exactly what you want.
- Boneless skinless chicken breast – about 1 pound total
- Kosher salt (for brining) – I use Diamond Crystal brand
- Spices – dried oregano, garlic powder, and onion powder
- Oil (I like avocado or olive oil) – make sure it’s compatible if on a Whole30
I’ve written condensed directions here including pictures so you can see how to make this recipe. The full set of detailed instructions are in the recipe card at the bottom of the page.
Before you scroll through, there is important information throughout this post.
How to make grilled Greek chicken
- Dry the chicken breasts off with a paper towel.
- Sprinkle kosher salt on both sides of the breast and place in the fridge to dry brine for 8-10 hours.
- Remove the breasts from the fridge and rub oil on both sides.
- Combine the spices in a small bowl and sprinkle over both sides of the chicken breast.
- Heat a propane grill to 375 degrees F and place the breast on the grill. Cook for 5 minutes.
- Flip the chicken breasts and cook another 7-10 minutes
- Check the internal temperature of both breasts – remove from the grill once they reach 160-165 degrees F.
- Place on a cutting board and let rest 5 minutes, then slice and serve!
What to serve with Greek chicken
- grilled veggies (like these grilled bell peppers, zucchini, or onions)
- grilled fruit (like these easy grilled peaches)
- coleslaw (like my apple broccoli slaw or pineapple coleslaw recipe)
- rice (white, brown, or cauliflower)
- a simple green salad
- a summer salad (like this corn avocado tomato salad)
- a greek salad with greens, cucumbers, kalamata olives, red onion, tomatoes, & feta cheese
- a side of tzatziki sauce or Greek yogurt, a squeeze of lemon juice, and some (gluten free) pita bread
Check out these answers to some commonly asked questions about grilling chicken breast.
The best way to know when chicken is fully cooked is to take the internal temperature of the chicken. To do this you need a meat thermometer. Stick it into the thickest part of the chicken and when it reads 165 degrees F it’s done.
Yes, you should let your chicken sit out a bit before cooking so it can cook evenly. If the chicken is too cold the inside will be undercooked and the outside will be overcooked.
This recipe doesn’t require a marinade! Instead you dry brine the chicken using the kosher salt, which helps keep the chicken juicy when cooked. Then extra flavor is added with a spice rub before putting the chicken on the grill.
Yes, you can bake this greek chicken breast in the oven if you find your grill isn’t working. Prep the chicken as directed, then set your oven to 375 degrees F and bake for anywhere from 17 to 25 minutes, until the internal temperature comes to 165 degrees F.
Recipe tips & substitutions
- You can use a wet brine instead of a dry brine if that’s easier. Place 3 cups of water and 2 tbsp of kosher salt into a container, stirring to combine. Then place the chicken breasts in the salt mixture and cover with a lid. Place in the fridge for 8-10 hours, then remove and dry the breast off with a paper towel. Continue on with the recipe as written, adding oil and spice rub and cooking on the grill.
- Check which salt you’re using. This recipe specifically uses Diamond Krystal kosher salt. If you’re using a different type of salt, check out this article on salt types and measurements.
- For a slightly different flavor profile, try replacing the dried oregano, onion powder, and garlic powder with 2 teaspoons of Italian seasoning. Or use a pre-mixed Greek seasoning, just make sure it’s not salted.
- Use a meat thermometer to measure the internal temperature of the chicken. You can either do this with a temperature probe (if your grill comes with one) or use a hand held meat thermometer. We’ve had a Thermapen for years and love it (affiliate link). If you aren’t familiar with them, see this post on how to use a meat thermometer.
More chicken dinner recipe ideas
- Gluten Free Teriyaki Chicken Thighs
- Grilled Pineapple Chicken
- Smoked Chicken Breast
- Cashew Grape Chicken Salad
- Grilled Dijon Chicken Thighs
If you make end up making this paleo grilled chicken breast recipe, then don’t forget to rate the recipe and let me know how it went in the comments below!
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Greek Grilled Chicken Recipe
- A sharp knife
- A small bowl
- A propane (gas) grill
- 2 boneless skinless chicken breasts about 1 lb total
- 2 tsp Diamond Crystal kosher salt for brining
- 1 tsp oil
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp dried oregano
- Place the chicken breasts on a cutting board and dry them off with a paper towel. Use a sharp knife to remove any fatty pieces.
- Sprinkle the kosher salt on both sides of the breast, rubbing it in with your hands to make sure the breasts are covered. Place in the fridge to dry brine for 8-10 hours. You can leave them uncovered or cover them with plastic wrap if you like.
- When ready to cook them, remove the breasts from the fridge and pour the oil over both sides. Rub the oil on the chicken to make sure it’s covered.
- Measure out the spices and combine them in a small bowl. Sprinkle the mixture over both sides of the chicken breasts, again rubbing to make sure they’re evenly covered.
- Heat a propane grill to 375 degrees F and place the breast on the grill with a pair of tongs. Close the lid and cook for 5 minutes.
- When the 5 minutes are up, open the lid and flip the chicken breasts over using the tongs, cooking for another 7-10 minutes until the internal temperature reaches between 162 and 165 degrees F (it will continue to rise in temperature a couple degrees once removed from the grill).
- Remove the chicken from the grill with the tongs once it’s done. Place it on a cutting board and let rest for 5 minutes, then slice and serve!
Check which salt you’re using. This recipe specifically uses Diamond Krystal kosher salt. If you’re using a different type of salt, check out this article on salt types and measurements.
Use a meat thermometer to measure the internal temperature of the chicken. You can either do this with a temperature probe (if your grill comes with one) or use a hand held meat thermometer. We’ve had a Thermapen for years and love it (affiliate link). If you aren’t familiar with them, see this post on how to use a meat thermometer.