Greek Marinade Recipe

Greek Marinade Recipe

Though this recipe is intended for grilled Greek chicken, it works just dandy on pork and robust white fish, whether destined for the grill or the oven.–Fred Thompson

LC Quick Snip Note

Just checking, you do realize you can use kitchen shears or ordinary scissors to quickly and finely chop a heap of herbs, especially if you’re not that adept with a knife, don’t you?

Greek Marinade Recipe

  • Quick Glance
  • 10 M
  • 10 M
  • Makes about 1 1/4 cups


  • 1/2 cup fresh lemon juice (from 3 to 4 lemons)
  • 4 cloves garlic, crushed or finely chopped
  • 2 tablespoons chopped flat-leaf parsley leaves
  • 1 tablespoon each chopped oregano, rosemary, thyme, and basil leaves
  • 1/2 cup olive oil


  • 1. Stir together the lemon juice, garlic, parsley, oregano, rosemary, thyme, and basil in a bowl. Whisk in the oil. Use right away. (Actually, you can cover and refrigerate the marinade for up to 1 day before using.) To marinate whole pieces of chicken or pork chops, marinate for at least 24 and up to 48 hours. To marinate smaller pieces of chicken or pork, as for skewers, marinate 6 to 12 hours. To marinate fish fillets or steaks, marinate 1 to 3 hours.
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Recipe Testers Reviews

Recipe Testers Reviews
Testers Choice
Brenda Carleton

Jul 10, 2011

This delicious marinade takes all of 12 seconds to throw together. Okay—more like 1 minute after the fresh herbs are chopped. Anyway, it’s composed of fresh lemon juice, garlic, parsley, oregano, rosemary, thyme, basil, and oil. Sound good? Well, it is. It’s awesome with grilled chicken but next time I must try it on grilled shrimp. It’s so light and refreshing and a lovely change from heavier sauces. Especially nice in the heat of summer. If I had scallops or squid on hand they’d be drinking up this marinade.

  1. Allison Parker says:

    In this marinade, I like the addition of garlic and thyme (I can take or leave the parsley and other herbs, personally) to what is essentially a “latholemono” dressing.

    Latholemono is an indispensable blend in the Greek kitchen. It’s basically two parts olive oil to one part lemon juice, though this marinade boosts the ratio of lemon, which is also fine with me. Latholemono is used on all sorts of greens and fish as well.

    Also, don’t overlook its possibilities as a dressing for summer’s best tomatoes and cucumbers. Toss in some feta… lovely.

  2. Rick Casner says:


  3. Winnie says:

    This looks soooo delicious. I can’t wait to try it this weekend. Thank you.

  4. marla says:

    Going to try it on split chicken breasts. I am lucky to have good shears!

    • Renee Schettler Rossi says:

      Marla, a pair of sturdy kitchen shears make all the difference, do they not?! Lovely to hear you’re going to give this a go, we look forward to hearing what you think….

  5. Carol says:

    Can this be as a marinade for chicken for 2 days prior to grilling?

  6. Elizabeth says:

    Yum, Yum, Yum!!! This is the most delicious marinade/vinaigrette. After shaking the goodies together in a mason jar, I tried a taste. What I found was this is also a lovely salad dressing. So I poured off enough to marinade my chicken and used the remainder to dress the salad. Oh, sooo good!

  7. Stephanie says:

    You seem very kind and thanks for posting a delicious marinade.:)

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