Greek Chicken Marinade Recipe
The best Greek Chicken Marinade recipe that is packed with flavor and perfect no matter how you are cooking!
Ingredients
- ⅓ cup avocado oil sub extra virgin olive oil
- 4 teaspoons dried oregano leaves
- 4 teaspoons garlic minced
- 4 teaspoons red wine vinegar
- 2 teaspoons lemon juice
- 2 teaspoons dijon mustard
- ½ teaspoon dried marjoram
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ⅛ teaspoon dried coriander
- 6 bone-in, skin-on chicken thighs
Instructions
- Mix: In a small bowl, add ⅓ cup avocado oil, 4 teaspoons dried oregano leaves, 4 teaspoons garlic, 4 teaspoons red wine vinegar, 2 teaspoons lemon juice, 2 teaspoons dijon mustard, ½ teaspoon dried marjoram, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, ¼ teaspoon garlic powder, and ⅛ teaspoon dried coriander. Whisk to combine.
- Prep Chicken: Pat 6 bone-in, skin-on chicken thighs dry (trim excess skin, if necessary) and place in a reusable silicone bag or glass container.
- Marinate: Pour marinade over top and ensure chicken is fully coated. Seal/cover and place in the refrigerator for 30 minutes or overnight.
- Cook Chicken: option to make cast iron chicken thighs, the best grilled chicken thighs or my smoked chicken thighs recipe.
- Serve: Let meat rest and then serve any way you want!
Notes
- Boneless chicken thighs: you can also use boneless chicken thighs if you prefer in place of the bone-in and skin-on.
- Storage: discard any excess marinade - store leftover cooked chicken thighs in an airtight container in the refrigerator for up to 3 days.
- Serving: we love using the chicken to make this delicious Hummus Bowl Recipe!
Nutrition
Calories: 433kcal | Carbohydrates: 2g | Protein: 24g | Fat: 36g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 324mg | Potassium: 329mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 138IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 2mg
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