Greek Marinade

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posted by | photo by Nuno Correia
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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.

Mason jar of Greek marinade with parsley, oregano, thyme, rosemary, basil on a cutting board

Adapted from Fred Thompson | Williams-Sonoma Grill Master | Weldon Owen, 2011

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

Greek Marinade

  • Quick Glance
  • (5)
  • 10 M
  • 10 M
  • Makes about 1 1/4 cups
4.8/5 - 5 reviews
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Ingredients


Directions

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.

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.

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Recipe Testers' Reviews

Recipe Tester Avatar
Brenda Carleton

This delicious marinade takes all of 12 seconds to throw together. Okay—more like 1 minute with the fresh herbs to chop. 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.

HUNGRY FOR MORE?

Greek Marinade Recipe © 2011 Weldon Owen, Inc. and Williams-Sonomaa, Inc.. Photo © 2011 Nuno Correia. All rights reserved. All materials used with permission.

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Comments

  1. I was worried about marinating chicken this long in lemon juice as it can affect the texture of the meat but it was great! So good with a basic Greek salad, orzo and more feta than one would deem appropriate.

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    1. Thanks, Lindsay! We’re so pleased that you loved this. Is there ever an appropriate amount of feta??

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  3. Awesome! I love Greek food and making it at home is just what the doctor ordered. Paired with a crisp bubbly white on the grill.

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  5. 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!

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