This Mediterranean Grilled Chicken features juicy marinated chicken finished with a bright cucumber‑feta salad. The marinade doubles as a dressing for the salad, cutting down on effort while maximizing flavor—an easy crowd‑pleaser for backyard barbecues or weeknight dinners.
Grilled chicken is a summer staple in our house, and this Mediterranean variation keeps things interesting year‑round. A simple marinade, a quick chop of fresh vegetables and feta, and you have a flavorful, healthy meal ready in under an hour.
I serve this for guests at barbecues and also for easy weeknight dinners—the marinade and salad combo is always a hit.
Why We Love This Mediterranean Grilled Chicken Recipe
- Bold, layered flavor. The marinade infuses the chicken, and topping it with cucumber and feta adds freshness and a creamy contrast.
- Great for meal prep. Make a batch for bowls with rice or grain during the week and add the salad just before serving for the freshest texture.
- Healthy and veggie‑forward. Inspired by Mediterranean ingredients—olive oil, fresh herbs, lemon and lean protein—this meal is satisfying without being heavy.
- Pairs easily with many sides. Serve with roasted potatoes, orzo, or a quinoa salad to round out the plate.
Ingredient Notes
See the recipe card below for exact measurements.
- Chicken: Boneless, skinless chicken breasts work best. Pound them to about 1/2 inch thickness so they cook evenly. Other cuts can be used, but adjust cooking times accordingly.
- Marinade/dressing: The marinade serves both as the chicken marinade and as the salad dressing. Reserve 2–3 tablespoons before marinating the chicken to dress the salad.
- Lemon juice: Freshly squeezed lemon juice gives the brightest flavor; you can add a little lemon zest if you like.
How To Make This Recipe
Step 1: Whisk the marinade ingredients together. Pound the chicken to an even 1/2 inch thickness so it grills uniformly.
Step 2: Place the chicken in a shallow dish or large zip‑top bag. Pour about 1/3 cup of the marinade over the chicken and massage it in. Chill for at least 30 minutes or up to overnight.
Step 3: Prepare the cucumber‑feta salad ingredients and toss them with 2–3 tablespoons of the reserved marinade. Cover and chill while the chicken marinates.
Step 4: Toss the salad to coat and set aside. Keep the remaining marinade for brushing while grilling.
Step 5: Remove the chicken from the fridge 15–20 minutes before grilling. Preheat the grill to medium‑high (about 400°F).
Step 6: Grill the chicken about 5 minutes per side, or until the internal temperature reaches about 160°F (it will rise to 165°F while resting). Brush with the reserved marinade in the final minute for extra flavor. Let rest 5 minutes before serving and top with the cucumber‑feta salad.
Recipe Tips
- Reserve marinade for the salad and for brushing. Don’t pour all the marinade into the chicken before reserving a few tablespoons. Once marinade has contacted raw chicken, it should be discarded or boiled before reuse; keep aside the portion you’ll use for the salad and for finishing the chicken.
- Pound breasts to an even thickness. This ensures uniform cooking and helps tenderize the meat.
- Use a meat thermometer. Grill temperatures and chicken thickness vary; an instant‑read thermometer takes the guesswork out of doneness.
- Grill pan or outdoor grill both work. Adjust timing slightly if cooking thicker pieces or bone‑in cuts.
Storage
Store leftover chicken in an airtight container in the refrigerator for 3–4 days. Keep the salad separate to preserve texture. For longer storage, freeze cooked chicken for up to 3 months—wrap in foil and place in a freezer bag.
Other Grilling Favorites
Grilling Recipes
Lemon Pepper Grilled Chicken
Grilling Recipes
Grilled Ribeye Steak with Gorgonzola Sauce
Grilling Recipes
Spinach Feta Turkey Burgers
Grilling Recipes
Grilled Teriyaki Salmon
Mediterranean Grilled Chicken
Ingredients
For the Chicken
- 1½ lb chicken breast, pounded to about 1/2 inch thickness
- ½ cup extra virgin olive oil
- ¼ cup lemon juice
- 3 garlic cloves, minced
- 1½ tsp dried oregano
- ½ tsp paprika
- ¼ tsp onion powder
- ¼ tsp dried thyme
- ½ tsp sea salt
- ½ tsp pepper
- 2 tsp honey (optional)
Cucumber Feta Salad
- 3–4 mini cucumbers, thinly sliced
- 5 oz grape tomatoes, quartered
- ¼ cup red onion, thinly sliced
- ½ cup feta cheese
- ½ cup kalamata olives, pitted
- 1 Tbsp fresh dill
- 2–3 Tbsp reserved chicken marinade
Instructions
- Whisk together all marinade ingredients. Place chicken in a large plastic bag or bowl and pound to an even 1/2 inch thickness. Add 1/3 cup of the marinade to the chicken and gently massage to coat. Refrigerate 30 minutes up to overnight.
- Prepare the cucumber salad ingredients and toss with 2–3 tablespoons of the reserved marinade. Cover and chill.
- Reserve the remaining marinade for brushing while grilling.
- Preheat the grill to medium‑high (about 400°F) and remove chicken from the fridge to come toward room temperature for 15–20 minutes.
- Grill the chicken breasts smooth side down about 5 minutes per side with the lid closed. If the chicken sticks when you try to flip, give it another minute. In the last minute, brush with the reserved marinade. Remove the chicken just under 165°F (it will rise while resting).
- Let the chicken rest 5 minutes, then serve topped with the cucumber‑feta salad.
Notes
Storage: Refrigerate leftover chicken in an airtight container for 3–4 days. Store the salad separately. Freeze cooked chicken for up to 3 months; wrap in foil and place in a freezer bag.
Cooking tip: Grill temperatures and chicken thickness vary—use an instant‑read thermometer to ensure the chicken is cooked through but not overdone.
Nutrition
Carbohydrates: 11 g
Protein: 40 g
Fat: 38 g
Nutrition information is an estimate and should be used as a guideline only.
Did you enjoy this recipe? Have a question?Leave a comment below!
Shop This Post
Citrus Juicer
Mixing Bowls
Garlic Press
Grill Brush
Meat Thermometer