This Mediterranean Grilled chicken recipe combines juicy, herb-marinated chicken with a cool, creamy tzatziki sauce and bright lemon rice for a balanced meal.
The yogurt and herb marinade tenderizes the chicken while packing Mediterranean flavors that complement the cooling cucumber tzatziki.
Lemon rice is an easy side that enhances the dish with citrusy brightness and fluffy texture, rounding out this vibrant, healthy dinner option.
Why You’ll Love This Recipe
- Marinating chicken in yogurt and herbs tenderizes it and infuses authentic Mediterranean flavor.
- Grilling adds a smoky char to perfectly cooked chicken breasts, locking in moisture and taste.
- Fresh tzatziki adds a cool, creamy contrast with cucumber, garlic, and dill, balancing the smoky grilled meat.
- Lemon rice adds citrus brightness and a fluffy, light base that complements the rich chicken and tzatziki.
Mediterranean Grilled Chicken with Tzatziki and Lemon Rice
This Mediterranean Grilled Chicken recipe features marinated chicken breasts grilled to juicy perfection, served with refreshing homemade tzatziki sauce and zesty lemon rice. A flavorful and healthy meal inspired by Mediterranean cuisine.
- Prep time
- 20 minutes
- Cook time
- 25 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
- 1 cup plain Greek yogurt (240 ml)
- 3 cloves garlic, minced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 1 large cucumber, peeled and grated
- 1/2 cup plain Greek yogurt (120 ml)
- 1 tablespoon fresh dill, chopped
- 1 teaspoon lemon juice
- 1 clove garlic, minced
- Salt and pepper, to taste
- 1 cup long-grain white rice (190 g)
- 2 cups water or low-sodium chicken broth (480 ml)
- Zest and juice of 1 lemon
- 2 tablespoons fresh parsley, chopped (optional)
- Salt, to taste
- 2 tablespoons olive oil
Instructions
- Prepare the Chicken Marinade and Marinate In a bowl, combine 1 cup Greek yogurt, minced garlic, olive oil, lemon juice, dried oregano, cumin, smoked paprika, salt, and black pepper. Whisk until smooth. Add the chicken breasts and coat thoroughly. Cover and refrigerate for at least 1 hour, up to 8 hours for best flavor.
- Make the Tzatziki Sauce While the chicken marinates, peel and grate the cucumber. Place grated cucumber in a clean kitchen towel and squeeze out excess moisture. In a bowl, mix grated cucumber, 1/2 cup Greek yogurt, chopped dill, lemon juice, minced garlic, salt, and pepper. Cover and refrigerate until ready to serve.
- Cook the Lemon Rice Rinse the rice under cold water until water runs clear. In a medium saucepan, heat olive oil over medium heat. Add rice and stir for 1 minute to coat. Add water or broth, lemon zest, lemon juice, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed and rice is tender. Remove from heat and let steam covered for 5 minutes. Fluff with a fork and stir in chopped parsley if using.
- Grill the Chicken Preheat grill to medium-high heat (about 375–450°F or 190–230°C). Remove chicken from marinade, letting excess drip off. Grill chicken breasts for 6–7 minutes per side or until internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing.
- Serve Plate slices of grilled chicken with a side of lemon rice and a dollop of tzatziki sauce. Garnish with extra fresh herbs if desired. Serve immediately.
Helpful Tips
- For best results, marinate the chicken for at least 1 hour up to overnight to maximize flavor and tenderness.
- Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F (74°C).
- Drain cucumber well for tzatziki to prevent watery sauce.
- If you don’t have a grill, you can cook the chicken in a grill pan or broil it in the oven.
- Leftover chicken and tzatziki make great sandwiches or wraps the next day.
Storage and Make-Ahead
Store leftover grilled chicken, tzatziki, and rice separately in airtight containers in the refrigerator for up to 3 days.
Reheat chicken gently to avoid drying out; rice can be reheated with a splash of water.
Tzatziki is best served cold and should not be left out at room temperature for more than 2 hours.
Frequently Asked Questions
Can I make this recipe dairy-free?
Traditional tzatziki and the marinade use Greek yogurt, which contains dairy. To make it dairy-free, substitute with a dairy-free yogurt alternative and ensure all labels match your dietary needs.
How do I know when the chicken is cooked?
Use a meat thermometer inserted into the thickest part of the chicken; it should read at least 165°F (74°C) for safe consumption.
Can I use other cuts of chicken?
Yes, you can use boneless, skinless chicken thighs; adjust cooking time accordingly as thighs can take slightly longer.
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