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HEYYYY! It’s Monday and I’m actually pretty excited about it. <–positivity peeps.

Lemon and Oregano Grilled Chicken | @hbharvest

Today is a great day! Mondays have nothing on my positivity this morning…clearly I’ve had one too many cups of coffee or something, Oooops.

A few bright spots here…we’ve got this killer chicken recipe to chat about (it’s now my go-to Sunday night dinner), the snow that fell last week is finally starting to melt, and today is the day I’m going to finish up my little Half Baked Harvest Cookbook pre-order promotion thing I’ve been working on for weeks now, YES.

Speaking of the book, you guys! The release date is just getting closer and closer, I cannot wait. I’ve been working on something special for all you pre-orderers, so keep a look out for my book pre-order post in the next month or so. The cookbook team and I have started to talk about promotion, events, and tours. I’m just wondering if you guys have suggestions? Anything fun you want to see me do for the book’s release? Let me know!

Lemon and Oregano Grilled Chicken | @hbharvest

OK, on to this Lemon and Oregano Grilled Chicken recipe. Let me tell you about it before I end up blabbing on and on about all the other million and one things going on in my head right now.

I LOVE this recipe. Like, I never thought I could love a chicken recipe so much. You know those recipes that you make over and over…the ones that end up being Sunday night dinner for the family? Well, this is that chicken recipe. It’s simple, but the flavors are so fresh and so good.

Growing up, my mom would often make roasted chicken for Sunday night dinner. It was a meal that was easy, and that everyone would eat, I mean, who doesn’t love a roasted chicken?

This recipe is basically the spring/summer version of everyone’s favorite cozy chicken dinner. And the best part? Just like my mom’s roasted chicken, this grilled version is SO easy. Possibly even easier because it doesn’t dirty up a pan.

Yes, please!

Lemon and Oregano Grilled Chicken | @hbharvest

I have always wanted to a grill a whole chicken, but if I am being honest, it totally intimated me. Spatchcocked chicken (aka taking a whole chicken, removing its backbone, and then flattening it slightly) was just something I never thought I wanted to mess with. But when I tried it out for a cookbook recipe I was hooked. Promise it’s not as scary as it may seem, and all you need is a good pair of chicken scissors. I found this how-to really helpful.

Of course, if you’re not into cutting up a whole bird, you can certainly use chicken breasts and or thighs. The key to this recipe is the lemon and oregano marinade. It’s a mix of extra virgin olive oil, balsamic vinegar, lots of fresh lemon juice + zest, fresh oregano, thyme, and garlic. So basically all of my favorite Mediterranean flavors. I like to let the chicken sit in the marinade overnight. I’ll typically start the recipe the day before I plan on grilling the chicken. If you forget, don’t worry, even an hour in the marinade will still make for a great tasting chicken.

Once the chicken has marinated, all that’s left to do is grill…simple as that. I like to serve the chicken with grilled lemon wedges and tons of fresh basil. As a side dish, I’ll usually do roasted potatoes, fresh bread, and an arugula salad.


Lemon and Oregano Grilled Chicken | @hbharvest

Also, I figured that with Memorial Day just a week from today, this might be the perfect grilling recipe to kick of the unofficial, (but official) start of summer! A whole grilled chicken is a total show stopper, and it’s a recipe everyone can love. Plus, any leftovers (…that is if there is any) can be used for easy salads, wraps, and dinners throughout the week…cool. cool.

Double also, I highly recommend taking this recipe for a test run tonight. I mean, Monday’s need a good dinner too!!

Lemon and Oregano Grilled Chicken | @hbharvest

Lemon and Oregano Grilled Chicken | @hbharvest

Lemon and Oregano Grilled Chicken

Prep Time 15 minutes
Cook Time 35 minutes
Marinating time 2 hours
Total Time 50 minutes
Servings: 4 servings
Calories Per Serving: 561 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 1 (3 1/2 to 4 pounds) whole chicken or chicken pieces
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • juice + zest of 1 lemon
  • 1/4 cup fresh oregano, chopped
  • 2 tablespoons fresh thyme, chopped
  • 2 cloves garlic, minced or grated
  • pinch of crushed red pepper flakes
  • kosher salt and pepper
  • fresh basil for, serving


  • 1. If using a whole chicken, remove the chicken giblets. Pat the outside dry. Place the chicken on a cutting board, breast side down, so that the chicken's back is facing up. Using a pair of sharp kitchen scissors, cut closely along either side of the backbone. Remove the bone and discard. Turn the chicken over so the breast is now facing up and press down firmly on the breast and flatten the chicken. Place the chicken in a resealable bag. 
    3. In small bowl, whisk together the olive oil, balsamic vinegar, lemon zest + juice, oregano, thyme, garlic, and crushed red pepper flakes. Pour the marinade over chicken, rubbing the marinade all over the chickens skin. Seal the bag and place in the fridge for 1-2 hours or preferably over night. 
    4. Preheat an outdoor grill or large grill pan to medium high. 
    5. Season the chicken generously with salt and pepper. Grill, breast side down, covered for 10-15 minutes, or until the chicken has a nice char, flip and grill another 10-15 minutes. Flip once more and grill until cooked through and the chicken registers 160 degrees F on a thermometer. Let rest 10 minutes. 
    6. Serve the chicken with fresh melon, basil and oregano. Enjoy!

Lemon and Oregano Grilled Chicken | @hbharvest

Let the grilling season begin!

ps. does anyone else find it totally crazy that I’m talking about snow being on the ground and summer all in the same post. <–craziness.

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    1. Hey Olga,
      Awesome! I am so glad to hear that this recipe was enjoyed, thanks for making it! Have the best weekend! xTieghan

    1. Hi there! It’s about 375 to 400 degrees. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  1. Hi! This recipe looks amazing! If I don’t have a grill pan or grill, will I be able to make this? I know it won’t be as good, but would love your advice on ways to roast it or toss it on a pan/cast iron skillet.

    1. Hey Annu! You can roast the chicken in a 400 degree oven for 30-40 minutes or until the chicken is cooked through. I think that will be great! Please let me know if you have any other questions. I hope you love this recipe! Thanks!

  2. Used boneless skinless chicken thighs and these were delicious on the grill. Thanks for another wonderful recipe.

  3. Loved the recipe. Great flavors. The only thing is that you forgot to add garlic to the instructions.

  4. Made this last night using all “fresh from the garden” herbs. Spatchcocking was simple and effective. 4 lb chicken reached desired temp in about 25 minutes total on a Weber Genesis at medium high. Marinated for about 4 hours, the lemon flavor was distinct without being overwhelming. Flesh was wonderfully moist … even the wings were not dried out. Only ‘fail’ was the skin stuck somewhat for the first turning and caused the finished bird to not look as perfect as yours. I’ll try oiling the grill next time to see if that helps.

  5. I’m just wondering if you guys have suggestions? Anything fun you want to see me do for the book’s release? Really?

  6. Lovely flavors in this recipe. But…don’t discard that backbone! Freeze it. When you get 5 or 6 of them, and maybe some stray wing tips, make stock!!

  7. Crazy weather everywhere and awesome recipe! Love grilled anything! And being a year round griller, I am sure this will quickly become a favorite. Thanks and have a happy week. ?

  8. Hubby has been butterflying a chicken for years — it grills a lot better. We’ve even done it under “stone” — that’s how the Italians do it only with a heavy iron skillet. We made potatoes on top as the chicken cooked. I am going to try your seasoning on the chicken — we’ve never been disappointed in your recipes. They are always so tasty!! I am definitely going to pre-order your cookbook.

    1. Oh wow that sounds so delish! I hope this meal and the chicken turns out great for you Marisa! Also, thanks so much for pre-ordering the cookbook, I am glad you are as excited for it as I am!!

  9. I always look for this kind of recipes for weekdays because they’re easy to make and with a ton of flavors from the oregano, the lemon and the balsamic vinegar. Yes, like you said this is a show stopper.

    1. Thank you so much Carlos! I hope you love this chicken recipe & let me know how it turns out for you!! Thank you!

  10. Wow sounds amazing. I usually do grilled lemon oregano chicken breasts. But the whole chicken sounds great. Couldn’t the back bone be saved in the freezer for broth instead of discarding it? Thanks again for sharing the recipe.

    1. Yes! The backbone can absolutely be save for broth!! Keep in the freezer and then adds to soups, stew or homemade broth. Hope you love this!

    1. Awh well not too far away haha! I am so glad you like this and I hope it turns out awesome for you when you try it!! Thank you Ruth!

  11. Monday definitely needs a good recipe! What better way to start the week than with some grilled chicken 😉 I’m going to forward this recipe to my dad, who’s the absolute MASTER in grilling chicken!
    Have a great week.

  12. Awesome chicken recipe; and I DO hope that you’ll visit the Cleveland area for your book tour! I assume you will, but I’m still putting my vote out there 🙂