White Wine Marinated Greek Chicken
On September 01, 2025
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A simple white wine marinade and smart two-zone grilling technique make this juicy Marinated Greek Chicken the perfect centerpiece to bring Mediterranean flavors to your backyard family cookout.
White Wine Marinated Greek Chicken
This Marinated Greek Chicken is proof Mediterranean food deserves a spot at your backyard cookout. A white wine and lemon marinade infuses your chicken with bright, savory flavor before it hits the grill. Let that marinade do the heavy lifting while you prepare some awesome sides. Then, let my two-zone cooking method ensure you lock all that juicy tenderness in a char-kissed exterior. All the Greek flavor, but none of the fuss.
It’s easy enough for a weeknight and impressive enough for a big family gathering. Whether you’re stuffing it into pitas for gyros or plating it with grilled veggies, this chicken fits any Mediterranean spread. If you’re looking for a recipe to make you feel like a Backyard BBQ Hero (even if you’re a beginner), this is one to try!
Ingredients for Greek Chicken
The Chicken
Boneless, skinless chicken breasts work great here because they cook evenly and stay juicy with the marinade. If you’re more of a thigh person, go for it. They also grill up beautifully and pack a flavor punch. Fresh chicken is best, but if you’re working with frozen, just thaw it fully in the fridge before marinating. No matter what cut you choose, this marinade is going to take it over the top.
Greek Marinade for Chicken
This marinade transforms basic chicken into something special. The acid from the wine and lemon breaks down the proteins, letting all those Greek flavors penetrate deep. Four hours is your minimum soak time, but overnight is where the real flavor party happens. Don’t go any longer than 24 hours, or your chicken will start to get mushy.
- ⅓ cup olive oil
- ¼ cup white wine
- 2 Tablespoons lemon juice
- 4 cloves garlic (minced)
- 2 Tablespoons Greek Seasoning
Any Greek seasoning will work here (or Italian seasoning in a pinch). But if you want the freshest flavor, try making my homemade Greek Seasoning. It’s quick to whip up, and you’ll find yourself using it on way more than just chicken.
How to Cook with Two-Zone Grilling
If you want perfectly cooked chicken every time, you can’t go wrong with two-zone grilling. This method means creating one hot zone for searing and one cooler zone for gentle cooking. First, the chicken cooks gently over indirect heat until it reaches 145 degrees F, then moves to direct heat for that beautiful golden finish.
Total cooking time runs about 15-20 minutes, but always rely on your thermometer rather than the clock. A reliable instant-read thermometer is essential for hitting that perfect 165 degrees F internal temperature (175 degrees F if you’re using thighs).
How to Marinate and Grill Greek Chicken
Just 6 simple steps stand between you and Greek chicken greatness.
- Prepare the marinade. Combine your olive oil, white wine, lemon juice, minced garlic, and Greek seasoning in a bowl or zip-top bag. Give it a good whisk or shake until everything’s mixed.
- Marinate the chicken. Toss your chicken into the flavor bath, then massage it to ensure every piece gets coated. Squeeze out the air from your bag or press plastic wrap right onto the surface if using a bowl. Place in the fridge for at least 4 hours, but go overnight if you’ve got the time. Trust me, your taste buds will thank you.
- Preheat the grill. Fire up your grill and create those two zones we talked about. Aim for 375 degrees F overall. One side gets all the coals or burners cranked, the other side stays empty or on low.
- Cook over indirect heat. Pull your chicken from the marinade and pat off the excess with paper towels to avoid flare-ups. Place each piece on the indirect heat side, then close that lid. Cook the chicken for 10-15 minutes, flipping once. When the internal temperature of your chicken reaches 145 degrees F, it’s ready for direct heat.
- Finish over direct heat. Move your chicken over direct heat, then give it 2-4 minutes per side until you see those dark grill marks forming. When your chicken breasts reach an internal temperature of 165 degrees F, transfer it to a cutting board.
- Rest and serve. Let the chicken rest for 5-10 minutes before slicing. This keeps all those juices inside instead of on your plate. Slice against the grain with a sharp knife, then serve with tzatziki, grilled veggies, and warm pitas.
Susie’s Marinated Greek Chicken Pro Tips
I’ve gone through the trial and error of grilling hundreds of chicken breasts, so you get to skip straight to the good stuff. These tested tips help you turn out awesome chicken in your own backyard:
- Don’t skip the marinade. Four hours is the bare minimum for flavor, but overnight is where the real flavor happens. If you have the time, those few extra hours make a big difference.
- Dry the chicken before grilling. Wiping off excess marinade helps with browning and keeps flare-ups under control. You’ll get crisp, caramelized edges instead of plain chicken.
- Trust your thermometer. Every grill runs differently, and every chicken breast cooks at its own pace, so internal temperature is the only way to know it’s perfectly done.
Serving Suggestions
This Marinated Greek Chicken is juicy, tender, and full of bright flavor, which means it’s right at home with these fresh and classic pairings:
- Warm pita bread
- Tzatziki sauce
- Sliced cucumbers
- Diced tomatoes
- Thinly sliced red onions
Storing and Reheating Leftovers
Look, I know leftovers aren’t the goal here, but sometimes your eyes are bigger than your stomach. Let any remaining chicken cool down to room temperature before placing it in an airtight container. Your chicken will stay fresh for up to 4 days, so it’s perfect for meal prepping.
When you’re ready for leftovers, throw your chicken back on the grill for 2-3 minutes per side over medium heat until warmed through. You can also slice it cold for killer Greek salads or chicken wraps.
More Greek-Inspired Recipes
Once you taste these awesome Mediterranean flavors, you’ll be hooked on Greek cuisine. These recipes bring that same fresh, vibrant taste to your backyard. I’ve got your whole menu covered with these crowd-pleasers:
These recipes (plus hundreds more) are waiting for you right here on the site and inside the Hey Grill Hey App, where you can make meal plans and grocery lists. With everything organized right at your fingertips, planning your next cookout just got a whole lot easier.
Simple Marinated Greek Chicken Recipe
Fire up that grill and give this Marinated Greek Chicken a shot this weekend. When you nail it (and you will), come back and drop a 5-star rating and comment. Follow me on Facebook and Instagram for more grilling inspiration, and subscribe to my YouTube channel for step-by-step videos. With Hey Grill Hey by your side, you can be a Backyard BBQ Hero!
White Wine Marinated Greek Chicken
Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs
White Wine Marinade
- ⅓ cup olive oil
- ¼ cup white wine
- 2 Tablespoons fresh lemon juice
- 4 cloves garlic minced
- 2 Tablespoons Greek Seasoning recipe link in notes section below
Instructions
- Prepare the marinade. Combine the olive oil, white wine, lemon juice, minced garlic, and Greek seasoning in a bowl or large zip-top bag.⅓ cup olive oil, ¼ cup white wine, 2 Tablespoons fresh lemon juice, 4 cloves garlic, 2 Tablespoons Greek Seasoning
- Marinate the chicken. Add the chicken to the marinade, ensuring all pieces are well coated. Seal the bag or cover the bowl and refrigerate for 4-8 hours. I like to go overnight so the flavors fully penetrate the meat, but you want to go for at least 4 hours.2 pounds boneless, skinless chicken breasts
- Preheat the grill. Set your grill up for 2-zone cooking with an overall temperature of 375 degrees F. You'll want one side for indirect heat and one side for direct heat.
- Cook over indirect heat. Remove the chicken from the marinade and wipe off any excess liquid with a paper towel. Place the chicken on the indirect heat side of the grill and close the lid. Cook for 10-15 minutes, flipping once in between. You’re looking for the internal temperature of the chicken to reach 145 degrees F with a meat thermometer.
- Finish over direct heat. Move the chicken to the direct heat side of the grill and cook for 2-4 minutes per side to get a nice sear. Once your chicken reaches an internal temperature of 165 degrees F (175 degrees F for thighs), transfer it to a cutting board.
- Rest and serve. Allow the chicken to rest for 5-10 minutes before slicing. Serve with your favorite Mediterranean sides like tzatziki sauce and grilled veggies, or serve with warm pitas for chicken gyros.
Notes
- Make your own following the recipe here
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
