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.–Renee Schettler
- 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
- 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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Nutrition information is automatically calculated, so should only be used as an approximation.
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.