Greek Chicken Marinade (Print Version)

# Ingredients:

→ Aromatic Base

01 - 4 large garlic cloves, finely minced
02 - 2 teaspoons dried oregano
03 - 1 teaspoon sweet paprika
04 - 1 teaspoon fresh thyme leaves
05 - 2 tablespoons finely chopped fresh flat-leaf parsley (leaves and tender stems)

→ Liquid Elements

06 - 1/3 cup extra virgin olive oil
07 - 1 fresh lemon (zested and juiced)

→ Seasonings

08 - Kosher salt to taste
09 - Freshly ground black pepper to taste

→ Protein

10 - 1.5 to 2 pounds chicken (any cut - thighs, breasts, legs, or drumsticks)

# Instructions:

01 - In a spacious mixing bowl, combine the minced garlic, oregano, paprika, fresh thyme, and chopped parsley. Pour in the olive oil, then add the lemon zest and freshly squeezed juice. Season generously with salt and pepper (roughly 1/2 to 3/4 teaspoon of each). Whisk everything together until it forms a fragrant, well-blended mixture. Give it a taste and adjust the seasoning as needed - remember, this marinade needs to be flavorful enough to penetrate the chicken.
02 - Add your chicken pieces to the bowl with the marinade. Using tongs, toss and turn the chicken until every piece is thoroughly coated with the herb mixture. Cover the bowl and refrigerate for at least 2 hours, though 8 hours will give you even more incredible flavor. For chicken thighs, you can safely marinate overnight. If you're pressed for time, even 30 minutes at room temperature will make a noticeable difference.
03 - Lightly brush your grill grates with oil and preheat your gas grill or indoor griddle to medium heat. You want it nice and hot but not blazing - this ensures the chicken cooks evenly without burning the herbs.
04 - Once your grill is properly heated, arrange the marinated chicken pieces in a single layer on the grates. Grill for approximately 5 minutes per side, or until the internal temperature reaches 160°F. Remove from heat and tent with foil, allowing it to rest for 5-10 minutes. This resting period will bring the internal temperature up to the safe 165°F while keeping the meat incredibly juicy.
05 - Preheat your oven to 400°F. If you're working with chicken breasts, consider slicing them horizontally in half to create cutlets - this helps them cook faster and more evenly. Start cutting from the thicker edge and work your way through. You can leave them whole if you prefer, just add an extra 10-15 minutes to the cooking time.
06 - Arrange the chicken in a single layer in a 9x13 inch baking dish, then pour all that delicious marinade right over the top. Cover tightly with foil and slide into the preheated oven for 10 minutes. Remove the foil (save it for later) and continue baking until the chicken is no longer pink in the center and reaches 160°F internally - this usually takes another 10-15 minutes for cutlets, or longer for whole breasts.
07 - Take the chicken out of the oven and immediately cover it again with that saved foil. Let it rest peacefully for 5 minutes - this final step allows the temperature to reach the perfect 165°F while the juices redistribute throughout the meat. Serve immediately while it's still warm and aromatic.

# Notes:

01 - Short on time? Let the chicken marinate at room temperature for just 30 minutes - it won't be as intensely flavored as a longer refrigerator marinade, but you'll still get a significant boost in taste.
02 - Be mindful of marinating time with lemon juice - it can make lean cuts like chicken breasts tough if left too long. Stick to 8 hours maximum for breasts, though chicken thighs can handle overnight marinating just fine.
03 - This marinade works beautifully with any cut of chicken, so use whatever you have on hand or what's on sale at your local market.

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