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A close-up of juicy Grilled Lemon Herb Chicken breasts on a white platter, garnished with fresh herbs and a lemon wedge.

Zesty Greek Marinade for Chicken & Fish

This vibrant Greek marinade infuses chicken and fish with the classic flavors of lemon, garlic, oregano, and fresh herbs, promising a tender and deliciously aromatic meal every time.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 lbs of protein
Course: Marinade, Sauce
Cuisine: Greek, Mediterranean
Calories: 1000
Ingredients Equipment Method Notes

Ingredients
  

Marinade Ingredients
  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Lemon Juice freshly squeezed
  • 2 tbsp Red Wine Vinegar
  • 4 cloves Garlic minced
  • 1 tbsp Dried Oregano preferably Greek
  • 2 tbsp Fresh Dill finely chopped
  • 2 tbsp Fresh Parsley finely chopped
  • 1 tsp Salt or to taste
  • 1/2 tsp Black Pepper freshly ground

Equipment

  • Large mixing bowl
  • Whisk
  • Measuring spoons
  • Measuring cups

Method
 

Prepare the Marinade
  1. In a large mixing bowl, combine the extra virgin olive oil, freshly squeezed lemon juice, and red wine vinegar.
  2. Add the minced garlic, dried Greek oregano, finely chopped fresh dill, and finely chopped fresh parsley to the bowl.
  3. Season with salt and freshly ground black pepper.
  4. Whisk all the ingredients together vigorously until well combined and emulsified.
Marinate Chicken or Fish
  1. Pour the marinade over your chicken or fish (up to 2 lbs) in a shallow dish or a resealable bag, ensuring all pieces are evenly coated.
  2. For chicken, marinate for at least 30 minutes, or preferably 2-4 hours in the refrigerator. For fish, marinate for 15-30 minutes in the refrigerator, as fish can "cook" in the acid if left too long.
  3. Before cooking, remove the chicken or fish from the marinade, discarding any excess. Cook as desired (grill, bake, pan-sear).

Notes

For best flavor, use fresh herbs and freshly squeezed lemon juice. Never reuse marinade that has been in contact with raw meat or fish; discard it after use. This marinade is fantastic for grilling, baking, or pan-searing poultry or firm white fish like cod, snapper, or halibut.