Ingredients
Scale
- 4 large garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon sweet paprika
- 1 teaspoon fresh thyme leaves
- 2 tablespoons finely chopped flat leaf parsley leaves and tender stems
- 1/3 cup extra virgin olive oil
- 1 lemon, zested and juiced
- Kosher salt
- Black pepper
- 1 1/2 to 2 pounds chicken (thighs, legs, breast, or any cut you’d like)
Instructions
- In a large mixing bowl, mix garlic, oregano, paprika, thyme, parsley, olive oil, lemon zest, and juice.
- Season with a big pinch of salt and pepper, whisking until combined. Adjust seasoning to taste, ensuring the marinade is flavorful.
- Add the chicken pieces to the marinade, using tongs to coat them well.
- Cover and refrigerate for 2 to 8 hours, or overnight for chicken thighs.
- Cook the chicken as desired, either grilling or baking.
Notes
For best flavor, allow the chicken to marinate for at least 2 hours, preferably overnight.
This marinade works well with any chicken cut—thighs, breasts, or legs.
Store any leftover marinade separately if not used immediately.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 0g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 105mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.