Mediterranean Chicken Marinade
Mediterranean chicken marinade is quick to make with a handful of pantry staples. Make this recipe to marinate chicken thighs or breasts.
- ¼ cup olive oil
- 2-3 lemons juice only
- 2 garlic cloves
- ¼ cup fresh mint
- ¼ cup fresh oregano
- ¼ cup fresh dill
- ¼ cup fresh parsley
- ½ teaspoon red pepper flakes
- ½ teaspoon kosher salt
Juice lemons to make ⅓ cup and transfer to a small bowl.
Finely mince the garlic cloves to make 1 tablespoon, add to bowl.
Finely chop the herbs and add to bowl with red pepper flakes and salt.
Whisk the marinade ingredients and scoop out ¼ cup to baste chicken. Pour remaining marinade over chicken in a plastic resealable bag. Squeeze the air out of bag and seal. Massage chicken with your hands and allow to marinate at room temperature for 30 minutes.
Heat your grill (350°F) or grill pan over medium high heat. Spray with cooking spray and add chicken to cook.
For entire breasts, grill 2 minutes then move a quarter turn to create crosshatch grill marks and grill 2 more minutes. Baste with reserved marinade. Turn over repeat grilling to create grill marks and baste again before taking out of pan.
For really thick breasts: if sliced horizontally, cuts grilling time on each side down 2 minutes total SO 2 minutes each side, 4 minutes total time. Thighs 4 minutes each side. Allow to rest 5 minutes before cutting. Serve with warm pitas and Greek Feta Salad.
For really thick breasts, if sliced horizontally, cut grilling time on each side to 2 minutes total. 2 minutes each side, 4 minutes total time. Boneless chicken thighs can be substituted for the chicken breasts. Thighs cook 4 minutes each side.
Sodium: 302mg | Calcium: 84mg | Vitamin C: 38mg | Vitamin A: 799IU | Sugar: 2g | Fiber: 3g | Potassium: 182mg | Calories: 150kcal | Saturated Fat: 2g | Fat: 14g | Protein: 1g | Carbohydrates: 9g | Iron: 2mg