1. Prepare the Marinade

In a large bowl, combine the olive oil, lemon juice, minced garlic, oregano, thyme, salt, and black pepper. Whisk or stir until the ingredients are well incorporated. If you prefer a slightly sweeter marinade, add the honey to balance the tanginess of the lemon. You can also include the red wine vinegar if you want an extra layer of acidity that complements the herbs.

2. Marinate the Chicken

Place the chicken breasts or thighs in the bowl with the marinade. Toss the chicken in the marinade to ensure it is fully coated. If you have a resealable plastic bag, you can also place the chicken and marinade into the bag, sealing it tightly and massaging the marinade into the meat. For best results, refrigerate the chicken for at least 30 minutes, but ideally, marinate for 1-2 hours to allow the flavors to penetrate the meat. If you’re short on time, a 30-minute marination will still provide a good amount of flavor.

3. Prepare the Grill or Oven

• For Grilling: Preheat your grill or grill pan over medium-high heat. Once heated, lightly grease the grates with a little olive oil or non-stick spray to prevent the chicken from sticking.

• For Baking: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent the chicken from sticking.

4. Cook the Chicken

• Grilling Method: Place the marinated chicken on the grill and cook for 5-7 minutes per side, depending on the thickness of the chicken. Flip the chicken only once to get those beautiful grill marks and avoid drying it out. The chicken should reach an internal temperature of 165°F (74°C) to be fully cooked. Once done, remove it from the grill and let it rest for a few minutes to ensure the juices stay locked in.

• Baking Method: Arrange the marinated chicken on the prepared baking sheet. Bake in the preheated oven for 20-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). You can check the chicken’s doneness with a meat thermometer to ensure perfect results. Once done, remove the chicken from the oven and let it rest for a few minutes before serving.

5. Serve the Greek Lemon Chicken

After the chicken has rested, slice it into thick, juicy pieces and serve it with a drizzle of any leftover marinade or a squeeze of fresh lemon juice for extra tang. Garnish with freshly chopped parsley for a pop of color and serve with lemon wedges on the side.

You can also crumble some feta cheese on top for an authentic Greek touch. Pair this dish with your favorite Mediterranean sides like a Greek salad, roasted vegetables, or pita bread for a complete meal.