Ingredients
- 1/3 cup extra virgin olive oil
- Juice of 2 lemons (about 1/4 cup)
- Zest of 1 lemon
- 4 garlic cloves, minced
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon Dijon mustard (optional, for extra tang and emulsification)
- 1 tablespoon chopped fresh parsley or dill (optional, for garnish after cooking)
Instructions
Step 1: Prepare your ingredients
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Start by zesting one lemon and juicing both. Set the zest and juice aside. Peel and mince the garlic cloves. Measure out your herbs and seasonings.
Step 2: Mix the marinade
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In a medium-sized bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, thyme, salt, pepper, and Dijon mustard (if using). Whisk vigorously until well combined and slightly emulsified.
Step 3: Add chicken and marinate
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Place your chicken (breasts, thighs, drumsticks, or even skewered chunks) in a large resealable bag or shallow dish. Pour the marinade over the chicken, making sure it’s fully coated. Seal the bag or cover the dish, then refrigerate for at least 1 hour or up to 24 hours.
Step 4: Choose your cooking method
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Remove the chicken from the marinade and let it come to room temperature for 20 minutes before cooking. You can grill it, bake it at 400°F for 20–25 minutes, or pan-sear it over medium-high heat until fully cooked.
Step 5: Garnish and serve
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Once cooked, let the chicken rest for 5 minutes. Sprinkle with fresh parsley or dill before serving for an herby finish. Pair with your favorite Mediterranean sides.
- Prep Time: 10 minutes
- Marinating Time: 1 to 24 hours
- Cook Time: Varies depending on method (grill: ~10–15 minutes, oven: ~25 minutes)
Nutrition
- Calories: 120
- Sugar: 0.5g
- Fat: 13g
- Carbohydrates: 2g
- Fiber: 0.3g
- Protein: 0g