Looking for a simple chicken breast recipe that is easy to throw together and super delicious? I’ve got you covered! This Grilled Keto Greek Chicken is perfect to pair with salad, cauliflower rice or grilled veggies and comes in at only 0.2 g net carbs per serving. You won’t even need any sauce, it’s packed with flavour all on it’s own!
Marinating chicken has got to be one of those amazing life hacks. I mean, you take boring old chicken breast, toss it in a bag with a few simple ingredients and let it soak for an hour. Grill it up and BOOM, you’ve got this incredibly delicious, flavour packed chicken breast that is, warning, super addicting!
Why it works
- Elevate plain chicken breast into a delicious meal by marinating it with simple ingredients.
- Versatile – Enjoy this Keto Greek Chicken in a salad, with cauliflower rice or grilled vegetables, or use it for low carb sandwiches and wraps.
- This chicken is so packed with flavour you won’t need sauce or dressing, making it super healthy option.
Ingredients
Chicken – I prefer skinless boneless chicken breast in this recipe, though any kind of chicken will work such as thighs or bone-in chicken. The cooking times will differ if you choose something other than boneless skinless breast.
Parsley – do you have fresh parsley? Go ahead and use that in this recipe instead of the dried! You’ll need 2 tbsp minced.
How to make Grilled Keto Greek Chicken
Peel and press the garlic through a garlic press or mince it finely, then zest and juice the lemon. Add it all to a large ziploc bag along with the olive oil, oregano, parsley, salt and pepper. Give the bag a good shake to mix it all together, then add the chicken.
Remove all of the air in the bag, seal it, then refrigerate for at least 30 minutes, or up to a maximum of 2 hours.
Preheat your grill to 375°. Once hot, remove the chicken from the fridge. Using tongs, remove the chicken from the bag and place on the grill, then dispose the marinade. Grill the chicken until the internal temperature has reached 180°, about 20-30 minutes depending on the size of the breasts. Serve and enjoy!
Expert Tips
- For the best chicken possible, try to keep your marinating time in the 30 minute – 2 hour window. If left much longer than 2 hours, the lemon will begin to break down the texture of the chicken.
- It’s important to temperature check your chicken! If it is undercooked, you could get very sick with salmonella. If the chicken is overcooked, it will be dry.
Enjoy your Greek Chicken with these:
- Cauliflower Rice
- try this Greek Salad from LowCarbMaven.
- Roasted Vegetables
- Sandwich using a Chaffles or 90 Second Keto Bread
- Wrapped up in an Almond Flour Tortilla with tomatoes, red onion and feta cheese
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Grilled Keto Greek Chicken
Ingredients
- 1 ½ lbs skinless boneless chicken breast
- 1 lemon
- ¼ cup olive oil
- 3 cloves garlic
- 1 tbsp dried oregano
- 2 tsp dried parsley *see note 3
- 1 tsp sea salt
- ½ tsp ground black pepper
Instructions
Equipment Needed
- Large ziploc bag
Directions
- Peel and press the garlic through a garlic press or mince it finely, then zest and juice the lemon. Add it all to a large ziploc bag along with the olive oil, oregano, parsley, salt and pepper. Give the bag a good shake to mix it all together, then add the chicken.
- Remove all of the air in the bag, seal it, then refrigerate for at least 30 minutes, or up to a maximum of 2 hours *see note 1.
- Preheat your grill to 375°. Once hot, remove the chicken from the fridge. Using tongs, remove the chicken from the bag and place on the grill, then dispose the marinade. Grill the chicken until the internal temperature has reached 180° *see note 2, about 20-30 minutes depending on the size of the breasts. Serve and enjoy!
Notes
- For the best chicken possible, try to keep your marinating time in the 30 minute – 2 hour window. If left much longer than 2 hours, the lemon will begin to break down the texture of the chicken.
- It’s important to temperature check your chicken! If it is undercooked, you could get very sick with salmonella. If the chicken is overcooked, it will be dry.
- Have fresh parsley? Use 2 tbsp fresh instead of the 2 tsp dried.
This is a repeat recipe in our house. It’s delicious and easy. My husband usually does not like lemon on his food but I reduced the lemon juice/zest in half and he loves it! I’ve made it with both fresh and dried parsley. Fresh is best but it’s so delicious with dried herbs. Thanks for sharing!