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
Hands-On Time: 10 minutes | Total Time: 10 minutes | Makes about 1 1/4 cups
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.
