The Skinny Test Kitchen: Grilled Greek Chicken

By Lisa Rhea


Served with rice and homemade Taziki, this grilled chicken dish was definitely a hit on my dinner table!

While I enjoy eating out from time to time, when I find a dish I like at a restaurant, I love trying to imitate it at home. In fact, most of our meals at home are based on some dish I fell in love with out to eat. Recently, I’ve been a little obsessed with Luna Grill and their chicken kabob plate. Greek chicken is something I’ve never attempted before.

When it came time to grill the other night, I decided to start searching the web for greek seasonings and looking in my spice cabinet to see if I could make it work. With a few adjustments, I was able to pull it off, and we were pleasantly surprised and how well it turned out, even with a few hacks and substitutions.

Grilled Greek Chicken

First, I followed my own advice, and used thinly-cut, even chicken breast fillets and brined the chicken for 35 minutes.


I used a basic brine with 6 cups water, 1/4 c salt and 1/4 c sugar.

Next, I mixed up some Greek seasoning. I found a great recipe at :

Greek Seasoning: 
2 teaspoons salt
2 teaspoons dried oregano
1 1/2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon cornstarch
1 teaspoon pepper
1 teaspoon dried parsley flakes
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

*I didn’t have onion powder and subbed onion flakes. I also omitted the parsley and nutmeg, since I didn’t have it, and added a bit of allspice.


Once the chicken had brined, I brushed it with a little olive oil and rubbed the seasoning on each breast. Casey oiled the grill and fired it up to 450 degrees, and I had white rice in the rice cooker. While he grilled up the chicken, I went to making homemade tzatziki, another adaptation from a recipe I found online at

Easy Tzatziki Recipe:
1 cup Greek whole milk yogurt
1 English cucumber, seeded, finely grated and drained
2 cloves garlic, finely minced
1 teaspoon lemon zest plus 1 tablespoon fresh lemon juice
2 tablespoons chopped fresh dill
Kosher salt and freshly cracked black pepper

*Again, I was short on ingredients and here I took a huge gamble, and while it wasn’t classic tzatziki, it was really a pretty good substitute on the fly! I used plain Greek yogurt, pickles chopped up, garlic powder and salt and pepper.


Next time I’ll plan ahead and get cucumbers and dill, but in a pinch, this worked!

With a little effort, and for much less cost, we had one of our favorite meals at home and added another go-to-dish to the dinner roster.

Do you have a favorite meal that you’ve adapted from a restaurant dish? Share it with us!






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