Greek Garlic Marinade

A jar of green stuff is sitting on the table.

Greek Garlic Marinade

Servings 1 Cup


  • 4 cloves garlic, peeled and smashed into a paste
  • 2 teaspoons kosher salt, plus a pinch
  • 1 cup olive oil
  • 1 fresh lemon, juiced
  • ½ fresh orange, juiced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon dried oregano leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • ½ teaspoon black pepper
  • 8 chicken thighs, bone-in and skin-on


  • To make garlic paste, sprinkle a pinch of salt over minced or whole garlic cloves. Press and scrape the garlic with the side of your chef knife, and mash into a garlic paste.
  • In a glass jar with a lid, combine the garlic paste, olive oil, lemon juice, orange juice, Dijon, oregano, salt, thyme, paprika, 2 teaspoons of remaining salt and black pepper. Shake marinade until all the ingredients are well incorporated.
  • Place the chicken in a baking pan. Pat dry the chicken pieces with paper towel. Pour the marinade over the chicken and marinate for 1-2 hours in the fridge.
  • Preheat oven to 425°F.
  • Roast chicken for 40-45 minutes, or until the internal temperature of the chicken reaches 165°F. Let chicken rest in the baking pan for 10 minutes. Enjoy!


Chicken skin contains unsaturated fats that can help lower blood pressure and cholesterol. Plus, leaving the skin on keeps your chicken extra moist and flavorful!