Hi! It’s Marie. When it comes to weeknight dinners, a good marinade is my secret weapon. It’s an easy way to infuse your chicken with incredible flavor, keeping it tender and juicy, all without adding a lot of extra work. This Mediterranean chicken marinade is my absolute favorite. It uses simple pantry staples to bring a taste of the Mediterranean to your table in minutes.
The best part about this marinade is how versatile it is. You can use it for chicken breasts, thighs, or even a whole spatchcocked chicken. Whether you’re grilling, pan-searing, or baking, this simple blend of lemon, herbs, and garlic will ensure your chicken is anything but boring.
Table of Contents
Why This Marinade Is a Must-Have
- Simple Ingredients: It uses a base of olive oil, lemon, garlic, and herbs ingredients you likely already have on hand.
- Tenderizes and Flavors: The acid from the lemon juice helps to tenderize the chicken, while the herbs and garlic infuse it with a rich, aromatic flavor.
- Quick to Prepare: You can whisk this together in about five minutes. Just mix, pour, and let the flavors do all the work.
The Recipe
This recipe makes enough marinade for about 2 pounds of chicken, which is perfect for four servings.
Prep Time: 5 minutes Marinate Time: 30 minutes to 8 hours
Ingredients
- ⅓ cup extra-virgin olive oil
- Juice of 1 large lemon (about ¼ cup)
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon paprika (optional, for color and a touch of smoky flavor)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a medium bowl or a large resealable bag, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, paprika (if using), salt, and pepper.
- Add your chicken (breasts, thighs, etc.) to the bowl or bag. Toss to ensure all the pieces are evenly coated in the marinade.
- Seal the bag or cover the bowl and place it in the refrigerator. Marinate for at least 30 minutes. For maximum flavor, you can marinate for up to 4 hours. If you’re using a leaner cut like chicken breast, avoid marinating for more than 8 hours, as the acidity can start to break down the meat.
- When you’re ready to cook, remove the chicken from the marinade and let any excess drip off. Cook your chicken as you normally would, either on the grill, in a skillet, or in the oven.
Marie’s Pro-Tips for Success
- For Grilling: If you’re planning to grill, I recommend using garlic powder instead of fresh garlic. Fresh garlic can burn easily on high heat, which can make it taste bitter.
- Make it Creamy: For a richer marinade, try swapping the lemon juice for a ½ cup of plain Greek yogurt. The yogurt creates incredibly tender and juicy chicken, and it’s a classic Mediterranean-style marinade.
- Add Fresh Herbs: If you have them on hand, a tablespoon of fresh chopped parsley, mint, or oregano can make all the difference. Add them right before you marinate.
