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 fresh flat-leave parsley
- 1 tablespoon each chopped fresh oregano, rosemary, thyme, and basil
- 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.
Hungry for more? Chow down on these:
Greek Marinade Recipe © 2011 Fred Thompson. Photo © 2011 Nuno Correia. All rights reserved.