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Greek Chicken Marinade

Some marinades are fussy. This one is not. Olive oil, lemon juice, red wine vinegar, garlic, and dried oregano — whisked together in a bowl, poured over chicken, and left to do their work.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating at least 1 hour
Total Time 1 hour 35 minutes
Servings: 4
Course: Main Course
Cuisine: Greek
Ingredients Method Notes

Ingredients
  

For the marinade:
  • ¼ cup extra virgin olive oil
  • 3 tbsp fresh lemon juice about 1 large lemon
  • 2 tbsp red wine vinegar
  • 4 garlic cloves minced
  • 1½ tsp dried oregano
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ tsp crushed red pepper flakes optional
  • 2 tbsp fresh parsley finely chopped (plus extra to serve)
For the chicken:
  • 4 boneless skinless chicken breasts or thighs

Method
 

  1. Whisk together all marinade ingredients in a medium bowl until smooth and well combined.
  2. Pat chicken dry and pound to an even thickness (for breasts). Place in a resealable bag or shallow dish in a single layer.
  3. Pour marinade over the chicken and turn to coat all surfaces. Seal and refrigerate for at least 1 hour, up to 24 hours.
  4. Remove chicken from the fridge 15 minutes before cooking. Discard the used marinade.
  5. To grill: Cook over medium-high heat for 6–7 minutes per side until the internal temperature reads 165°F (74°C).
  6. To bake: Bake at 425°F (220°C) for 20–25 minutes until cooked through.
  7. To sear: Cook in a hot oiled pan over medium-high heat for 4–5 minutes per side.
  8. Rest for 5 minutes before slicing. Garnish with fresh parsley and serve.

Notes

Do not marinate for more than 24 hours — the acid will begin to break down the texture of the meat.
Never reuse marinade that has been in contact with raw chicken. Set aside a small portion before marinating if you want a sauce for serving.
Unused marinade (not used with raw chicken) keeps in the fridge for up to 1 week or frozen for up to 3 months.
Cooked chicken keeps in an airtight container in the fridge for up to 4 days. Raw marinated chicken can be frozen for up to 3 months — thaw overnight in the fridge before cooking.