It's a perfect go-to recipe as - is. I recently tripled it put everything in the blender (used whole cloves of garlic) blended and poured. Using the blender gave a more even coating of spices (especially the chili flakes). Perfect marinade. Use any chicken cut you like I've used thighs and breasts both with skin on/off. I frequently precook for dinner parties and this is a favorite. I marinated the breasts overnight grilled fast and hot and load everything into an electric skillet. Then I boiled the marinade added chicken stock then it is just heat and eat for tender flavorful chicken with a grilled flavor but less work at party time. Today I'll serve this with a greek salad greek yogurt on the side (as a dip) good bread and wine. Viola'
It's a perfect go-to recipe as - is. I recently tripled it put everything in the blender (used whole cloves of garlic) blended and poured. Using the blender gave a more even coating of spices (especially the chili flakes). Perfect marinade. Use any chicken cut you like I've used thighs and breasts both with skin on/off. I frequently precook for dinner parties and this is a favorite. I marinated the breasts overnight grilled fast and hot and load everything into an electric skillet. Then I boiled the marinade added chicken stock then it is just heat and eat for tender flavorful chicken with a grilled flavor but less work at party time. Today I'll serve this with a greek salad greek yogurt on the side (as a dip) good bread and wine. Viola'
I love this marinade. I used this on a big pack of chicken breasts. I pounded the breasts and marinated overnight just because I didn't have time to cook them. Grill them the next day. With the leftovers I let them cool and I sliced the chicken on the diagonal for chicken strips. I froze half of it to use later on salads pita bread (gyros) etc. The only slight difference was I used half oregano and half majoram. I think I must have read that on his website. I had the majoram on hand that I needed to use. My new standard marinade!
Fabulous!! I was only able to marinate our chicken for the minimum of 4 hours but the flavor was very evident. I made NO CHANGES to this recipe. My husband grilled this over a charcoal fire and I served it with a Greek salad--everyone loved it. Saving this one--thanks Chef John once again!
Really good but need to make just a few minor changes for next time. I need to use fresh garlic and lemon juice next time. Also way better if it marinated overnight. Lastly it takes a lot longer on the grill than it says so the drumsticks are not bloody.
This marinade is fabulous! I made it for a dinner party and used chicken breasts instead. Let them marinate overnight and the end result was a deliciously tender and oh-so-flavorful entree. Highly recommend!
As usual Chef John does it again. This chicken is delicious...I wouldn't change a thing in the marinade. I used boneless skinless chicken breasts and thighs because that's all I had on hand and it still turned out beautifully. I only had 3 1/2 hours to marinate but that was plenty of time for the cuts I used. Something in the marinade gave a wonderful crusted chicken effect - don't know why but it was great. I served it with the chopped salad Chef John suggests in his video. I added a bit of chopped cilantro and sprinkled it with some feta cheese. Made quite a hit. So simple.....I'll be making this often.
Made it exactly as written. Easy and delicious!
Quick marinade and very citrus it is a very quick way to cook a few chicken thighs
This was an excellent recipe! I used chicken thighs and drumsticks but only because my family does not like chicken leg quarters. I prepared the marinade in the morning and let the chicken marinate all day. It was a big hit with the whole family!
Mild flavors but only marinated for 30 minutes. Try again with proper 4 hour wait time.
