Mediterranean Chicken Marinade Recipe
This Mediterranean Chicken Marinade is a quick 15-minute marinade that infuses chicken with fresh, vibrant flavors. Made with basic ingredients, this foolproof recipe guarantees juicy, flavorful chicken that can be cooked on the grill, in the oven, or on the stovetop.
Servings: 4 servings
Ingredients
- ⅓ cup olive oil
- 1 teaspoon lemon zest
- ⅓ cup lemon juice
- 3 cloves garlic minced
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh oregano chopped or 2 tsp dried plus more as garnish
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 lbs chicken breasts boneless & skinless (6-8 oz each) or chicken thighs
Instructions
To make the marinade:
- In a large bowl, whisk together ⅓ cup olive oil, 1 teaspoon lemon zest, ⅓ cup lemon juice, 3 cloves of minced garlic, 1 teaspoon Dijon mustard, 1 tablespoon chopped fresh oregano (or 2 teaspoons dried), 1 teaspoon kosher salt, and ½ teaspoon black pepper until fully combined.
- Add the chicken into the bowl, making sure it's fully coated with the marinade.
- Cover with the lid and refrigerate for 15 minutes or up to 30 minutes.
To Cook on the Grill:
- Preheat a gas grill to medium-high heat (about 450°F/232 °C). Clean grill grates and brush lightly with oil.
- Remove chicken from the marinade, letting excess drip off, and place on the grill.
- Grill for 6-8 minutes per side, or until a digital thermometer inserted into the thickest part registers 165°F (74°C)
- Transfer the now-cooked chicken to a plate, cover with aluminum foil, and let rest for 5-7 minutes before serving.
To Cook in the Oven:
- Preheat oven to 425°F/218°C. Line a sheet pan with parchment paper.
- Place chicken breasts on the prepared sheet pan. Bake for 20-22 minutes, or until a digital thermometer registers 165°F (74°C)
- Transfer the cooked chicken to a plate, cover it with aluminum foil, and let it rest for 5 minutes before slicing and serving.
To Cook on the Stove:
- Heat 1 tablespoon of olive oil in a large skillet (10- or 12-inch cast-iron skillet or grill pan) over medium-high heat.
- Once the oil is hot and shimmering, place chicken breasts in the skillet, making sure not to overcrowd the pan. You may have to cook them in batches.
- Cook, turning once, for 12-15 minutes, or until a digital thermometer inserted into the thickest part of the breast registers 165°F (74°C)
- Transfer the cooked chicken to a plate, cover it with aluminum foil, and let it rest for 5-10 minutes before serving.
Notes
- Yields: This recipe makes about ⅔ cup of marinade, enough for 2 pounds of chicken breasts, which is ideal for 4 servings. The nutritional information below is calculated per serving.
- Drip off the excess marinade: Take a moment to let any extra marinade drip off before cooking. This is especially important if you’re grilling to prevent flare-ups.
- Storage: Cooked marinated chicken can be stored in the fridge for up to 3 days. You can reheat it in a low-heat oven (300°F/ 149 °C) for 5-10 minutes or until it is warmed through.
- Freezing: I do not recommend freezing raw chicken in this marinade. The acid in the lemon juice will continue to break down the chicken (similar to ceviche), leading to a rubbery texture when cooked.
Nutrition
Calories: 430kcal | Carbohydrates: 3g | Protein: 49g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 860mg | Potassium: 891mg | Fiber: 1g | Sugar: 1g | Vitamin A: 93IU | Vitamin C: 12mg | Calcium: 40mg | Iron: 2mg
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