This Greek marinade made with lemon, herbs, and garlic boasts an authentic Mediterranean style and is intended for chicken but is also spectacular with fish.
This Greek marinade recipe with its robust lemon, herb, and garlic goodness works just dandy on grilled Greek chicken but, in true Mediterranean style, is also spectacular on fish. Originally published July 10, 2011.–Renee Schettler Rossi
- 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 the Greek marinade right away or cover and refrigerate the marinade for up to 1 day before using.
- 2. To use the Greek marinade, marinate whole pieces of chicken or pork chops for at least 24 and up to 48 hours. To marinate chunks of chicken or pork, as for skewers, marinate 6 to 12 hours. To marinate fish fillets or steaks, marinate 1 to 3 hours.