I’m excited to share my Juicy Mediterranean Chicken Marinade, a Mediterranean Marinade bursting with bright herbs, lemon, garlic, and olive oil that yields incredibly juicy, flavor-packed chicken.

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I’ve been chasing the perfect summer chicken for years and this Best Mediterranean Chicken Marinade finally made me stop fiddling. The pop of fresh lemon juice with glossy extra virgin olive oil wakes up plain chicken in a way that feels unexpected but right.

I kept calling it a Mediterranean Marinade to friends because it turns dinner into something worth talking about, and it’s become my secret Mediterranean Chicken Seasoning for nights I want flavor without drama. You’ll get curious the first bite, wondering how something so simple tastes so layered, and then you’ll probably make it again next week.

Ingredients

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Extra virgin olive oil, heart healthy monounsaturated fats, adds richness and silky texture.
Fresh lemon juice and zest, bright acidic flavor, vitamin C, low calories.
Garlic, pungent, has immune boosting compounds, adds savory depth and bite.
Dried oregano, aromatic, antioxidant rich, earthy herbal note with slight bitterness.
Smoked paprika, smoky warmth and color, delivers mild sweetness and vitamin A.
Dijon mustard, tangy sharpness, helps emulsify, adds complex savory brightness.
Honey, natural sweetener, mostly simple carbs, balances acidity, use sparingly.
Fresh parsley, bright herb, vitamin K and C, adds fresh green lift.

Ingredient Quantities

1/2 cup extra virgin olive oil

1/4 cup fresh lemon juice about 1 large lemon

zest of 1 lemon

3 large garlic cloves minced

2 teaspoons dried oregano

1 teaspoon dried thyme

1 teaspoon smoked paprika

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard

1 teaspoon honey or agave nectar

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon crushed red pepper flakes optional

2 tablespoons finely chopped fresh parsley

How to Make this

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1. Zest the lemon first then juice it into a small bowl, mince the garlic and finely chop the parsley (reserve a tablespoon of parsley for garnish).

2. In a medium bowl whisk together the olive oil, fresh lemon juice and zest, red wine vinegar, Dijon mustard and honey until a loose emulsion forms.

3. Add the minced garlic to the bowl and whisk to combine, scraping down the sides so nothing gets left behind.

4. Stir in the dried oregano, dried thyme, smoked paprika, kosher salt, black pepper and crushed red pepper flakes if using; whisk vigorously to fully incorporate the dried herbs and spices.

5. Fold in the chopped parsley, taste and adjust salt, pepper or honey if it needs a little balance.

6. Put your chicken in a large zip top bag or shallow container, pour the marinade over the chicken, press out extra air and massage the bag so every piece is coated.

7. Refrigerate while marinating: at least 30 minutes, best 2 to 6 hours for boneless breasts or thighs, up to 12 hours for bone in pieces and no more than 24 hours or the acid will start to mush the meat.

8. When ready to cook, remove chicken from fridge about 20 to 30 minutes to take the chill off, then pat each piece dry with paper towels so you get a good sear.

9. Discard the used marinade (or boil it for at least 3 minutes if you want to use it as a baste), grill or cook the chicken over medium high heat until the internal temperature reaches 165 F, let rest 5 minutes, then sprinkle with the reserved parsley and serve with lemon wedges.

Equipment Needed

You’ll want these tools ready, it makes everything faster.

1. Microplane or fine grater for zesting the lemon
2. Chef’s knife for mincing garlic and chopping parsley
3. Cutting board
4. Small bowl for the lemon juice and minced garlic
5. Medium mixing bowl to whisk the marinade
6. Measuring cups and spoons
7. Whisk
8. Resealable plastic bag or shallow container for marinating the chicken
9. Instant read thermometer to check doneness
10. Tongs and paper towels for handling and patting the chicken dry, dont forget to reserve a tablespoon of parsley for garnish

FAQ

Q: How long should I marinate the chicken?

At least 30 minutes for boneless breasts or thighs, 1 to 2 hours is even better. For bone in pieces aim 4 to 8 hours. Don’t go past 24 hours or the lemon will start to break the meat down and make it mushy.

Q: Can I use this marinade on other proteins?

Yes. Great on pork chops, lamb and chicken. Works on salmon or firm fish too but cut marinating time to 15 to 30 minutes so the acid wont "cook" the fish.

Q: Can I make the marinade ahead or store leftovers?

Yep. You can mix the marinade up to 3 to 5 days in the fridge. If you marinate raw chicken in a sealed bag you can also freeze it with the marinade for up to 3 months, then thaw in the fridge before cooking.

Q: Grill, bake or pan sear which is best?

All three work. Grill on medium high about 4 to 6 minutes per side for boneless breasts. Oven at 400 F usually takes 20 to 25 minutes depending on thickness. Pan sear then finish in oven for a nice crust. Use a thermometer and pull at 165 F for safe, juicy chicken.

Q: The recipe calls for 1 teaspoon kosher salt, should I change that?

If you use table salt reduce to about 1/2 to 3/4 teaspoon. Kosher salt flakes vary so taste and adjust. If you're watching sodium start with less and add later after cooking if needed.

Q: Any good substitutions if I’m missing an ingredient?

Yes. Swap red wine vinegar for apple cider or white wine vinegar. No Dijon, use yellow mustard or skip it. No oregano use Italian seasoning or fresh herbs, use 1 tablespoon fresh for every teaspoon dried. If you dont want honey use agave or leave it out, but a touch of sweet helps balance the lemon.

Best Mediterranean Chicken Marinade Recipe Substitutions and Variations

Extra virgin olive oil: swap with avocado oil for high heat grilling, or light olive oil if you want a milder olive taste. both keep the mouthfeel but avocado handles heat better.
Fresh lemon juice: use lime juice for a very similar bright acid, or white wine vinegar for a sharper tang if you dont have citrus.
Dried oregano: replace with dried thyme, or use Italian seasoning (same ratio) for an easy pantry fix that stays Mediterranean.
Dijon mustard: try whole grain mustard for more texture, or 1 tsp honey plus a splash more vinegar if you have no mustard its still helps emulsify.

Pro Tips

1) Let the dressing sit for 10 to 20 minutes before using, it really helps the lemon, garlic and dried herbs soften and marry so the flavor feels less sharp. Also grate only the yellow part of the lemon, the white stuff under the peel is bitter.

2) Don’t overdo the acid if you gotta marinate a long time, it’ll start to “cook” the meat and make it mushy. If you need overnight time, cut the lemon in half or swap some of the lemon for yogurt or buttermilk so it still tenderizes but won’t fall apart.

3) For a restaurant sear, take the chicken out 20 to 30 minutes before cooking and dry it very well, oil the pan not the chicken, and make sure the surface is smoking hot before you add the meat. If your olive oil is smoking too much, mix in a neutral oil with a higher smoke point.

4) If you want sauce, spoon off some marinade before it ever touches raw chicken, then simmer that reserved bit until it thickens and you’re safe to eat it. If you forgot to reserve any, do not use the raw marinade unless you boil it hard for several minutes.

Best Mediterranean Chicken Marinade Recipe

Recipe by Jot Punji

0.0 from 0 votes

I’m excited to share my Juicy Mediterranean Chicken Marinade, a Mediterranean Marinade bursting with bright herbs, lemon, garlic, and olive oil that yields incredibly juicy, flavor-packed chicken.

Servings

servings

Calories

124

kcal

Equipment: You’ll want these tools ready, it makes everything faster.

Ingredients

1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice about 1 large lemon
zest of 1 lemon
3 large garlic cloves minced
2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey or agave nectar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes optional
2 tablespoons finely chopped fresh parsley

Directions

Zest the lemon first then juice it into a small bowl, mince the garlic and finely chop the parsley (reserve a tablespoon of parsley for garnish).
In a medium bowl whisk together the olive oil, fresh lemon juice and zest, red wine vinegar, Dijon mustard and honey until a loose emulsion forms.
Add the minced garlic to the bowl and whisk to combine, scraping down the sides so nothing gets left behind.
Stir in the dried oregano, dried thyme, smoked paprika, kosher salt, black pepper and crushed red pepper flakes if using; whisk vigorously to fully incorporate the dried herbs and spices.
Fold in the chopped parsley, taste and adjust salt, pepper or honey if it needs a little balance.
Put your chicken in a large zip top bag or shallow container, pour the marinade over the chicken, press out extra air and massage the bag so every piece is coated.
Refrigerate while marinating: at least 30 minutes, best 2 to 6 hours for boneless breasts or thighs, up to 12 hours for bone in pieces and no more than 24 hours or the acid will start to mush the meat.
When ready to cook, remove chicken from fridge about 20 to 30 minutes to take the chill off, then pat each piece dry with paper towels so you get a good sear.
Discard the used marinade (or boil it for at least 3 minutes if you want to use it as a baste), grill or cook the chicken over medium high heat until the internal temperature reaches 165 F, let rest 5 minutes, then sprinkle with the reserved parsley and serve with lemon wedges.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.