Smoked Greek Chicken
Mediterranean-style chicken with lemon, oregano, and garlic.
Jump to RecipeGreek chicken is sunshine on a plate - bright lemon, fragrant oregano, and plenty of garlic come together in a Mediterranean masterpiece that's as refreshing as it is satisfying. Adding smoke gives it depth while keeping all those bright, fresh flavors that make Greek cuisine so beloved.
Perfect for summer dinner parties, Mediterranean-themed meals, or any time you want something that feels healthy but still incredibly delicious. These are great for meal prep, casual weeknight dinners, or outdoor entertaining when you want something lighter than typical BBQ fare.
Serve over fluffy rice pilaf or with warm pita bread and homemade tzatziki sauce. Greek salad with feta, olives, and cucumber is essential alongside. Roasted lemon potatoes, grilled vegetables, and hummus complete the Mediterranean spread.
Try different herbs - fresh thyme or rosemary work beautifully alongside the oregano. Add feta crumbles during the last few minutes of cooking for melty cheese goodness. Some recipes include kalamata olives in the marinade for briny depth, while others add sun-dried tomatoes.
Marinate the chicken for at least 4 hours, preferably overnight - the acid in the lemon helps tenderize while infusing flavor. Use bone-in, skin-on pieces for the juiciest results. Save some marinade (that hasn't touched raw chicken) for drizzling over the finished dish.
Ingredients
Instructions
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1
Mix olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper. Try Plowboys Yardbird Rub for extra flavor.
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2
Rub mixture all over chicken, including under skin.
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3
Stuff cavity with lemon quarters and extra garlic.
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4
Marinate 4 hours or overnight.
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5
Smoke at 275°F for 2. 5-3 hours.
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6
Chicken is done when internal temp reaches 165°F in breast, 175°F in thigh. Use an instant-read thermometer for accuracy.
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7
Rest 15 minutes.
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8
Serve with olives, feta, and tzatziki sauce.
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9
Pair with Greek salad and pita bread.