This Grilled Greek Chicken Bowl is an easy Mediterranean-inspired recipe featuring juicy grilled chicken thighs, a fresh Greek salad, fluffy rice, and creamy tzatziki sauce.
This grilled Greek chicken recipe starts with boneless, skinless chicken thighs marinated in garlic, lemon juice, vinegar, olive oil, and Mediterranean herbs. The chicken is then grilled over medium-high heat until beautifully charred on the outside while remaining juicy and tender inside. It’s served alongside a fresh Greek salad made with crisp cucumber, cherry tomatoes, red onion, Kalamata olives, and feta cheese. Add some fluffy white or brown rice and a generous scoop of tzatziki sauce, and you have an easy, satisfying meal that’s perfect for a weeknight dinner or backyard barbecue.
Feeds 4 People
Prep time 1-2 hours
Cook time 15 minutes
Why This Grilled Chicken Bowl Works
Juicy Grilled Chicken Thighs: Chicken thighs are one of my favorite cuts for grilling because they stay incredibly juicy while developing a beautiful crust over high heat. The combination of olive oil, garlic, lemon juice, vinegar, and Mediterranean herbs also adds plenty of flavor to every bite.
Bright Mediterranean Marinade: The marinade combines fresh garlic, lemon juice, vinegar, olive oil, rosemary, thyme, and smoked paprika for a flavorful balance of savory, tangy, and slightly smoky flavors. Letting the chicken marinate for at least an hour gives those flavors time to penetrate the meat.
Fresh Greek Salad: The Greek salad provides the perfect contrast to the rich grilled chicken. Crisp cucumber, juicy tomatoes, red onion, salty Kalamata olives, and creamy feta create a combination of fresh and savory flavors that pairs perfectly with the chicken.
Tzatziki Brings Everything Together: Creamy tzatziki adds a cool, tangy element that complements the smoky grilled chicken and fresh vegetables. Served with rice, the chicken, salad, and tzatziki come together to make a hearty and satisfying Mediterranean-inspired meal.
Ingredients
Grilled Greek Chicken
- 4–6 boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- ½ tablespoon fresh lemon juice
- 2 teaspoons white or red wine vinegar
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Greek Salad
- 1 large cucumber, sliced into quarters
- 1½ cups cherry tomatoes, halved
- ½ medium red onion, thinly sliced
- ⅓ cup Kalamata olives, halved
- ⅓ cup crumbled feta cheese
- 1½ tablespoons red or white wine vinegar
- 1 garlic clove, minced
- 1½ tablespoons olive oil
- Salt and pepper to taste
For Serving
- 3–4 cups cooked white or brown rice
- ¾–1 cup tzatziki sauce
Instructions
Prepare the Chicken: First, trim any unwanted excess fat from the chicken thighs and place them into a large mixing bowl. Removing some of the excess fat will help prevent flare-ups on the grill while still leaving enough fat to keep the chicken juicy.
Marinate the Chicken: Next, add the olive oil, minced garlic, garlic powder, onion powder, smoked paprika, rosemary, thyme, lemon juice, vinegar, salt, and black pepper. Toss everything together thoroughly, making sure each chicken thigh is evenly coated with the marinade.
Let the Chicken Marinate: Once the chicken is well coated, cover the bowl and place it in the refrigerator for at least 1 hour. Meanwhile, you can prepare the Greek salad so everything is ready when the chicken comes off the grill.
Prepare the Greek Salad: For the salad, add the cucumber, cherry tomatoes, red onion, Kalamata olives, and feta cheese to a mixing bowl. In a separate small bowl, combine the vinegar, minced garlic, olive oil, salt, and pepper. Pour the dressing over the vegetables and gently toss everything together. Set the salad aside until you’re ready to serve.
Preheat the Grill: After the chicken has finished marinating, preheat your grill to 400–450°F (204–232°C). Once the grill is hot, clean and lightly oil the grates to help prevent the chicken from sticking.
Grill the Chicken: Next, place the marinated chicken thighs directly over medium-high heat. Grill the chicken, flipping as needed, until both sides develop a beautiful golden-brown crust and the thickest part of the chicken reaches an internal temperature of 170–175°F (77–79°C).
Rest the Chicken: Once the chicken is finished cooking, remove it from the grill and place it on a cutting board. Allow the chicken to rest for 5–7 minutes before slicing. This gives the juices time to redistribute throughout the meat.
Build Your Plate: Finally, serve the grilled Greek chicken alongside a generous portion of the Greek salad. Add cooked white or brown rice and a scoop of tzatziki sauce. For even more flavor, spoon some of the tzatziki over the chicken and finish with additional feta cheese if desired.
Final Thoughts On Grilled Greek Chicken Bowl
This Grilled Greek Chicken Bowl is a simple recipe that delivers big Mediterranean flavor without requiring a complicated ingredient list. The juicy grilled chicken develops a delicious char while the fresh Greek salad adds brightness and crunch. Add fluffy rice and creamy tzatziki, and you have a complete meal that’s easy enough for a weeknight but impressive enough to serve at your next backyard cookout.
If you are looking for more Greek inspired recipes check out this Grilled Souvlaki or Grilled Chicken Souvlaki
Grilled Greek Chicken Bowl
This grilled Greek chicken recipe starts with boneless, skinless chicken thighs marinated in garlic, lemon juice, vinegar, olive oil, and Mediterranean herbs. The chicken is then grilled over medium-high heat until beautifully charred on the outside while remaining juicy and tender inside. It's served alongside a fresh Greek salad made with crisp cucumber, cherry tomatoes, red onion, Kalamata olives, and feta cheese. Add some fluffy white or brown rice and a generous scoop of tzatziki sauce, and you have an easy, satisfying meal that's perfect for a weeknight dinner or backyard barbecue.
Ingredients
- 5-6 boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- ½ tablespoon fresh lemon juice
- 2 teaspoons white or red wine vinegar
- 1 ½ teaspoon kosher salt
- ½ teaspoon black pepper
Greek Salad
- 1 large cucumber, sliced into quarters
- 1½ cups cherry tomatoes, halved
- ½ medium red onion, thinly sliced
- ⅓ cup Kalamata olives, halved
- ⅓ cup crumbled feta cheese
- 1½ tablespoons red or white wine vinegar
- 1 garlic clove, minced
- 1½ tablespoons olive oil
- Salt and pepper to taste
For Serving
- 3–4 cups cooked white or brown rice
- ¾–1 cup tzatziki sauce
Instructions
Prepare the Chicken: First, trim any unwanted excess fat from the chicken thighs and place them into a large mixing bowl. Removing some of the excess fat will help prevent flare-ups on the grill while still leaving enough fat to keep the chicken juicy.
Marinate the Chicken: Next, add the olive oil, minced garlic, garlic powder, onion powder, smoked paprika, rosemary, thyme, lemon juice, vinegar, salt, and black pepper. Toss everything together thoroughly, making sure each chicken thigh is evenly coated with the marinade.
Let the Chicken Marinate: Once the chicken is well coated, cover the bowl and place it in the refrigerator for at least 1 hour. Meanwhile, you can prepare the Greek salad so everything is ready when the chicken comes off the grill.
Prepare the Greek Salad: For the salad, add the cucumber, cherry tomatoes, red onion, Kalamata olives, and feta cheese to a mixing bowl. In a separate small bowl, combine the vinegar, minced garlic, olive oil, salt, and pepper. Pour the dressing over the vegetables and gently toss everything together. Set the salad aside until you're ready to serve.
Preheat the Grill: After the chicken has finished marinating, preheat your grill to 400–450°F (204–232°C). Once the grill is hot, clean and lightly oil the grates to help prevent the chicken from sticking.
Grill the Chicken: Next, place the marinated chicken thighs directly over medium-high heat. Grill the chicken, flipping as needed, until both sides develop a beautiful golden-brown crust and the thickest part of the chicken reaches an internal temperature of 170–175°F (77–79°C).
Rest the Chicken: Once the chicken is finished cooking, remove it from the grill and place it on a cutting board. Allow the chicken to rest for 5–7 minutes before slicing. This gives the juices time to redistribute throughout the meat.
Build Your Plate: Finally, serve the grilled Greek chicken alongside a generous portion of the Greek salad. Add cooked white or brown rice and a scoop of tzatziki sauce. For even more flavor, spoon some of the tzatziki over the chicken and finish with additional feta cheese if desired.
Notes
Juicy Grilled Chicken Thighs: Chicken thighs are one of my favorite cuts for grilling because they stay incredibly juicy while developing a beautiful crust over high heat. The combination of olive oil, garlic, lemon juice, vinegar, and Mediterranean herbs also adds plenty of flavor to every bite.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 650Sodium: 824mgProtein: 44g