Ingredients
Scale
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 2 tablespoons balsamic vinegar
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- Step 1: In a medium bowl or liquid measuring cup, combine the extra virgin olive oil, fresh lemon juice, and red grape vinegar.
- Step 2: Add the minced garlic, dried oregano, dried thyme, kosher salt, and black pepper to the liquid ingredients.
- Step 3: Whisk the mixture vigorously until the marinade is fully emulsified and all herbs and seasonings are thoroughly combined.
- Step 4: Place up to 2 pounds of chicken pieces (such as breasts, thighs, or skewers) in a large zip-top bag or a non-reactive shallow dish. Pour the marinade over the chicken, ensuring all surfaces are coated.
- Step 5: Seal the bag (pressing out excess air) or cover the dish, and refrigerate the chicken for a minimum of 2 hours, and preferably up to 12 hours, before grilling, baking, or pan-frying.
Notes
- If you make extra marinade before adding it to the chicken, store it tightly sealed in the refrigerator for up to 5 days, whisking again before pouring.
- Reheat any leftover cooked chicken gently wrapped in foil at 300°F (150°C) to prevent drying out the delicious marinated edges.
- For a bright, complete meal, plate the chicken alongside warm pita bread, a crunchy Greek salad, and a cooling smear of tzatziki.
- Don't skimp on the whisking; proper emulsification of the oil and lemon ensures the marinade adheres thickly to the chicken, maximizing flavor absorption during the resting time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American