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Greek Chicken Marinade

A bright and flavorful Mediterranean marinade made with olive oil, fresh lemon juice, lemon zest, garlic, oregano, and thyme. Works on chicken breasts, thighs, drumsticks, or skewers for grilling, baking, or pan-searing.
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Prep Time 10 minutes
Cook Time 25 minutes
Marinating Time (minimum) 1 hour
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course, Marinade
Cuisine: Greek, Mediterranean
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1/3 cup extra virgin olive oil good quality preferred
  • 1/4 cup fresh lemon juice about 2 lemons
  • 1 lemon zest from 1 lemon
  • 4 garlic cloves minced
  • 1 tbsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1 tsp Dijon mustard optional, helps emulsify
  • 1 tbsp fresh parsley or dill chopped, optional garnish after cooking

Equipment

  • Medium mixing bowl
  • Whisk
  • Large resealable zip bag or shallow dish
  • Meat thermometer
  • Grill, oven, or large skillet

Method
 

  1. Zest one lemon and juice both lemons. Mince the garlic cloves finely. Measure out all herbs and seasonings before mixing.
  2. In a medium bowl, whisk together the lemon juice and Dijon mustard first. Add minced garlic, dried oregano, thyme, salt, and pepper. Slowly drizzle in olive oil while whisking continuously until slightly emulsified. Stir in lemon zest.
  3. Place chicken in a large resealable zip bag or shallow dish. Pour the marinade over, ensuring all pieces are fully coated. Seal and refrigerate for at least 1 hour, ideally 4 to 12 hours. Do not exceed 24 hours.
  4. Remove chicken from the refrigerator 15 to 20 minutes before cooking to bring to room temperature. Score thick breasts or thighs with shallow cuts to help the marinade penetrate.
  5. Cook using your preferred method: grill over medium-high heat 6 to 7 minutes per side, bake at 400 degrees F for 20 to 25 minutes, or pan-sear over medium-high heat until internal temperature reaches 165 degrees F.
  6. Let the chicken rest for 5 minutes after cooking. Garnish with fresh parsley or dill before serving.

Notes

Never reuse marinade that has touched raw chicken unless boiled first. For a sauce, set aside a portion of marinade before adding raw chicken. Freeze raw chicken in marinade for up to 3 months — it will marinate as it thaws. Cooked chicken keeps in the refrigerator for 3 to 4 days.