Mediterranean Chicken Marinade (The Only Recipe You'll Ever Need)

Mediterranean Chicken Marinade (The Only Recipe You'll Ever Need)

This quick and easy Mediterranean chicken marinade recipe uses simple ingredients like Meyer lemon juice, garlic, and oregano to create the most flavorful, juicy, and tender chicken perfect for grilling, baking, or pan-searing.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 1

Course: Chicken, Dinner, Quick Meals

Cuisine: Mediterranean

Calories: 450

Ingredients Method Nutrition Notes

Ingredients

For the Chicken

1 1/2 lbs boneless, skinless chicken breasts or thighs

For the Marinade

1/2 cup California extra virgin olive oil
1/3 cup fresh Meyer lemon juice from about 3-4 lemons
1 tbsp red wine vinegar
4 cloves garlic minced
2 tsp dried oregano
1 tsp kosher salt
1/2 tsp freshly ground black pepper

Method

Prepare the Marinade

In a medium bowl or large liquid measuring cup, whisk together the olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and pepper until fully combined.

Marinate the Chicken

Place the chicken in a shallow dish or a large zip-top bag. Pour the prepared Mediterranean chicken marinade over the chicken, turning to coat evenly.
Cover the dish or seal the bag and refrigerate for at least 30 minutes, or up to 6 hours for best results.

Cook the Chicken

Preheat your grill, oven, or skillet. Remove the chicken from the marinade, allowing any excess to drip off. Discard the remaining marinade.
Cook the chicken until golden brown and the internal temperature reaches 165°F. (For specific cooking times for grilling, baking, and pan-searing, see the blog post above.)
Let the chicken rest for 5-10 minutes before slicing and serving.

Nutrition

Calories: 450kcalCarbohydrates: 4gProtein: 35gFat: 32gSaturated Fat: 5gCholesterol: 105mgSodium: 680mgFiber: 1gSugar: 1g

Notes

For best flavor, marinate at least 2 hours. You can substitute dried oregano with 1 tablespoon fresh oregano. Store leftover cooked chicken in an airtight container in the fridge for up to 4 days. Freeze uncooked chicken in the marinade for up to 3 months; thaw overnight in the refrigerator before cooking. Don't marinate longer than 6 hours or the acid may start to toughen the meat. Serve with a Greek salad or grilled vegetables for a complete meal. This marinade also works well with lamb or pork.

Tried this recipe?

Let us know how it was!