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
Ingredients
- 1/2 cup fresh lemon juice (from 3 to 4 lemons)
- 4 cloves garlic, crushed or finely chopped
- 2 tablespoons chopped fresh flat-leave parsley
- 1 tablespoon each chopped fresh oregano, rosemary, thyme, and basil
- 1/2 cup olive oil
Directions
- 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.)
Hungry for more? Chow down on these:
- Parsley Cilantro Marinade from Andrea's Recipes
- Greek Marinade from Foodista
- Momofuku's Octo Vinaigrette from Leite's Culinaria
- Sherry Hazelnut Vinaigrette from Leite's Culinaria
Greek Marinade Recipe © 2011 Fred Thompson. Photo © 2011 Nuno Correia. All rights reserved.
[Brenda C.] 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.
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.
Shrimp?
All I can say is, “Try it…you’ll like it.”
This looks soooo delicious. I can’t wait to try it this weekend. Thank you.
Please let us know, Winnie. We think that you’ll love it!
Going to try it on split chicken breasts. I am lucky to have good shears!
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….