The Kitchen · Marinades
Classic Greek Chicken Marinade
From The Kitchen
This is my go-to marinade because it works with almost everything, chicken breasts, thighs, kabobs, even vegetables. Fresh, approachable, and no specialty ingredients required.
Scale
Scaled from the original recipe, sizing up or down is proportional, so taste and adjust the salt, acid & spice.
Ingredients
- ⅓ cup extra virgin olive oil
- Juice of 2 lemons (about ¼ cup)
- 3 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 1½ teaspoons fresh oregano, chopped (or ½ teaspoon dried)
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon paprika (optional, for color)
Method
- Whisk together all the ingredients in a bowl or large zip-top bag.
- Add the chicken and turn to coat evenly.
- Marinate: 30 minutes for a quick weeknight meal, 2–4 hours for the best flavor, or up to 8 hours for breasts or thighs (avoid overnight, the lemon can change the texture).
- Grill, roast or sauté until the chicken reaches 165°F.
Gina's tip
Double the recipe and keep half in the refrigerator before adding the raw chicken, use it to brush on vegetables or drizzle over cooked chicken for an extra burst of flavor.
Coach's Note
Memorize this one and you'll never buy a bottled marinade again. Lemon, garlic, oregano, good oil, the whole Mediterranean in a bowl.
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
Gina