Greek Marinade

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

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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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.

Print RecipeBuy the Williams-Sonoma Grill Master cookbook

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Recipe Testers' Reviews

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.


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    1. 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….

  1. 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.

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