Lemon Garlic Mediterranean Chicken Marinade

The best Mediterranean chicken marinade is here! With classic garlic, thyme, olive oil, lemon juice and more you’ll get a bold flavor for thighs you can then bake, pressure cook or smoke to perfection. If you loved our Chicken Stir Fry Marinade Recipe this is going to be a real hit too!

Our Mediterranean chicken marinade recipe is easy to throw together. Use it on every part of the bird that you like but personally we always use one of our easy chicken thigh recipes after it has soaked up all the goodness. (affiliate links present)

Chicken Thigh Marinade Recipe

You really could use this as a fajita marinade too if you wanted to cook on a hot grate like a Blackstone with peppers, the cooking part is up to you. A great grilled chicken marinade if you love cooking outside, or use a grill pan on the stovetop during the colder months. Super versatile for sure.

We will talk a bit about tweaks you can make to this to satisfy your craving. Make as is and then adjust if you like. Want a bit sweeter with a dash of brown sugar? Add a splash of balsamic vinegar for a zing, or can’t get enough with the minced that you want a bit of garlic powder too? Do it!! That is why it’s great making chicken recipes yourself.

I typically don’t add any heat to this one, I’ll use my Asian marinade for times when I want some spicy going on. There are several substitutions or additions you can make to this if you like, or just jump to recipe now. I would say that our mixture down below is our favorite of course but these are the ingredients and options typical in this type of soak;

What is in Mediterranean marinade?

1. A key component of Mediterranean cuisine, olive oil provides a rich and fruity base for the marinade. Use extra virgin olive oil for the best flavor.
2. Freshly squeezed lemon juice adds a tangy and refreshing element to the marinade. It also helps tenderize the meat or vegetables.
3. Minced or crushed air fryer roasted garlic cloves infuse the marinade with a robust and aromatic flavor. It’s a staple ingredient in Mediterranean cooking.
4. Mediterranean cuisine is renowned for its use of fresh herbs. Consider adding herbs like basil, oregano, thyme, rosemary, parsley, or mint to your marinade. Chop or finely mince them before incorporating.
5. Enhance the flavor profile with dried herbs and spices such as dried oregano, cumin, paprika, coriander, or red pepper flakes. These spices add depth and complexity to the marinade.
6. Red wine vinegar provides a tangy and slightly acidic taste that complements all the other flavors. It helps balance the richness of the olive oil.
7. A dollop of Dijon mustard adds a zesty and slightly sharp note to the marinade. It also acts as an emulsifier, helping to bind the ingredients together.
8. Season the marinade with salt and freshly ground black pepper to enhance the overall taste.
9. If you prefer a touch of sweetness in your marinade, consider adding a small amount of honey to make Honey Lemon Pepper Wings or maple syrup. This balances the flavors and adds a subtle hint of sweetness.
10. To create a creamy and tangy marinade, incorporate plain yogurt or Greek yogurt. This works particularly well for chicken or lamb dishes.

Remember to adjust the quantities of the ingredients according to your taste preferences and the amount of marinade needed. Whisk or blend the ingredients together until well combined, and then use it to marinate your choice of proteins or vegetables.

I don’t add quite as much citrus as I do my lemon pepper chicken marinade but that could be tweaked to your liking. Now when it comes to the ingredients, fresh is always best. If you cannot find that then of course you can find it bottled at the stores. We used a freezer gallon bag and;

Chicken Thighs Marinade Ingredients

• 2 tsp minced garlic
• Thyme
• Oregano
• Basil
• Salt and pepper
• 1 tbsp white wine vinegar
• 3 tbsp olive oil
• Fresh is best but you can use bottled lemon juice
• 2 tbsp parsley diced

How Long Should You Marinate Chicken Thighs?

Allow the flavors to meld by refrigerating the marinated ingredients for at least 30 minutes or up to overnight before cooking. This goes for any piece of your bird or even if you marinate a whole chicken before baking it.

How to Marinate Chicken Thighs

• Place whole or cubed chicken in a gallon freezer bag with all the ingredients for the marinade and massage so meat is coated.
• You can put in a bowl too if you’d rather covered with plastic wrap.
• Put into fridge for at least 30 minutes. Can be left overnight too.
• Then remove and make our Mediterranean chicken thighs.

You could use this for bone-in chicken breasts as well. Legs or wings are great soaked in this first as well. When you are ready to cook it, just allow the excess to drip off but don’t rinse it off as you will remove a lot of the flavor.

I have a lot of dry rub recipes we also love and use quite often. It depends on what I am making, whether I use wet or a dry coating on the outside.

Can you reduce a marinade into a sauce?

Yes, you can certainly reduce a marinade into a sauce! Reducing over heat concentrates its flavors, thickens its consistency, and transforms it into a flavorful sauce that can be used to enhance your dish. You just;

How to reduce marinade into a sauce

1. After marinating your meat or vegetables, remove them from the sauce and set them aside. Strain the the liquid through a fine mesh sieve to remove any solids or impurities. This step ensures a smooth sauce.
2. Pour the strained sauce into a saucepan and bring it to a simmer over medium heat. You want the liquid to gently bubble but not boil vigorously.
3. Allow the marinade to simmer uncovered, stirring occasionally, until it reduces to your desired consistency.
   • The time required for reduction will vary depending on the quantity and desired thickness.
   • This process can take anywhere from 10 to 30 minutes or more.
4. While it is reducing, you can taste it periodically and adjust the flavors as needed. If it’s too tangy or acidic, you can add a small amount of sweetener, such as honey or brown sugar, to balance the flavors.
   • Season with salt, pepper, or additional herbs and spices to enhance the taste.
5. If you desire a thicker sauce, how to use cornstarch to thicken. You just make a slurry from equal parts of this and water. Mix and continue to simmer until the sauce thickens to your desired consistency.
6. Once it has reduced and reached your desired thickness, remove it from the heat and let it cool slightly. It will continue to thicken as it cools. Pour the marinade sauce over your cooked meat or vegetables and serve immediately.

The reduced marinade sauce can add a burst of flavor and moisture to your dish. It complements the flavors of the marinated ingredients and can be drizzled or spooned over them. Remember to store any leftover sauce in the refrigerator and use it within a few days. Reducing a marinade into a sauce allows you to make the most of the flavorful ingredients you used for marinating.