Mediterranean Grilled Chicken

Have I told you already that I’m obsessed with Greek-inspired food? Because I really, really am. There’s something about the combination of garlic, olive oil, and dried herbs that instantly transports me to sunny, laid-back dinners somewhere by the sea.

This grilled chicken is one of my favorite ways to bring those flavors to an everyday dinner. It’s quick, simple, and packed with that herb-forward Mediterranean goodness. I used chicken thighs because they stay so juicy on the grill or in the pan — and the marinade couldn’t be easier. Olive oil, garlic, dried basil (or oregano if you prefer), and a pinch of paprika if you’re in the mood for a bit of warmth.

It’s one of those go-to recipes that feels a little special without needing any fuss. Whether you’re making it for the family on a weeknight or serving it up as part of a weekend spread, it just works.

Grilled mediterranean chicken thighs served with dill cucumber salad and rice

Ingredients

4 boneless, skinless chicken thighs

3 tablespoons olive oil

1 garlic clove, minced

1 teaspoon dried basil or oregano

1/2 teaspoon paprika (optional — I skipped it this time!)

Salt and black pepper, to taste

Instructions

Make the marinade: In a bowl, mix together the olive oil, garlic, dried basil (or oregano), paprika, salt, and pepper.

Marinate the chicken: Add the chicken thighs and toss to coat. Let it marinate for at least 30 minutes, or up to 4 hours if you have time.

Cook: Grill the chicken for 6–7 minutes per side, or pan-sear it with a drizzle of olive oil until golden and fully cooked.

Serve warm — perfect on its own, or alongside your favorite salad or grains.

Happy cooking!