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
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