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Grilled Chicken Greek-Style

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  • 6 chicken breasts, skinned and deboned
  • 2 large cloves garlic, crushed
  • 1/2 teaspoon oregano leaves
  • 1/2 teaspoon parsley
  • 1 to 2 green onions, chopped (plus tops)
  • 1/3 cup olive oil
  • 1/4 cup white wine


  1. Cut chicken into small pieces.
  2. Combine marinade (garlic, oregano leaves, parsley, green onions, olive oil and wine) and place chicken pieces in marinade.
  3. Refrigerate for 4 to 5 hours.
  4. Thread marinated chicken onto skewers and grill over hot coals, turning once. Done in about 10 to 15 minutes. Brush meat with leftover marinade as it cooks.