Lemon Garlic Oregano Marinade: Easy to Make + Packed with Flavor

Let’s face it. Sometimes, cooking chicken for dinner can feel bland. Whenever I feel like I’m in a rut, I pull out this lemon garlic oregano marinade recipe. It’s got bold Mediterranean flavors that will make your chicken juicy and flavorful. You can use this for grilling, roasting, sauteing, or smoking your chicken. It’s important not to rush the marinating time. Let the chicken soak for at least 30 minutes, but aim for the whole 2 hours for the best flavor.

Recipe card for Lemon Garlic Oregano Chicken Marinade, featuring a list of ingredients and instructions.

Lemon Garlic Oregano Marinade Recipe

This recipe infuses your chicken with vibrant Mediterranean flavors, making it perfect for grilling, roasting, sautéing, or smoking.

Prep Time 10

Marinating Time 2

Total Time 2 10

Serving Size chicken thighs

Ingredients

½ cup mayonnaise
juice of 1 lemon
6 cloves garlic (minced)
1 tablespoon cumin seeds
8 whole cloves
1 tablespoon fresh oregano (chopped or ½ tablespoon dried oregano)
1 teaspoon salt
½ teaspoon black pepper
zest of 1 lemon for extra flavor (optional)

Instructions

Crush spices. Crush the cloves and cumin seeds in a food processor or with a mortar and pestle. If you’re using a food processor, pulse the garlic in there, too.
Mix Ingredients. In a medium bowl, whisk together the mayo, lemon juice, garlic, oregano, salt, and pepper until well combined. Add in the crushed spices. If using, add the lemon zest for a more intense citrus flavor.
Marinate Chicken. Place the chicken pieces in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is well-coated. Seal the bag or cover the dish.
Marinate. Refrigerate the chicken for at least 30 minutes and up to 2 hours. The longer the marinating time, the more flavorful the chicken will be.
Cook. Remove the chicken from the marinade and discard the excess marinade. Choose your preferred cooking method:
Grill: Grill the chicken over medium-high heat for 6-7 minutes per side until the internal temperature reaches 165°F (74°C).
Roast: Preheat your oven to 400°F (200°C). Roast the chicken on a baking sheet for 20-25 minutes, depending on the thickness, until the internal temperature reaches 165°F (74°C).
Sauté: Heat a skillet over medium heat and cook the chicken for 6-8 minutes per side until the internal temperature reaches 165°F (74°C).
Smoke: Preheat your smoker to 225°F (107°C) and smoke the chicken for 1.5 to 2 hours until the internal temperature reaches 165°F (74°C).
Serve. Allow the chicken to rest for a few minutes before serving to let the juices redistribute.

Notes

If I’m cooking this inside, I like to add onions and peppers. I slice the vegetables into thin strips, add them to the marinade, and cook them with the chicken until they are charred. But I usually cook this on my pellet smoker, turned up to 500.

I typically make this with boneless, skinless thighs. I serve with yellow rice, shredded lettuce, a simple homemade aioli of mayo, a squeeze of lemon juice, and some black pepper. Mix it all together for a yummy + portable meal.

This marinade is great for feeding a crowd or shaking up your family dinner routine (sometimes, I also use my pickle juice marinade recipe). The combination of lemon, garlic, and oregano is just the right mix of fresh and savory and never lets me down. I usually cook it on my pellet smoker, but it’s just as good roasted in the oven or grilled.

Tips For The Best Marinade

Crush the spices well: For the best flavor, make sure to crush the cumin seeds and cloves finely. This helps release their oils, which infuse the marinade more effectively.
Use fresh lemon juice: Freshly squeezed lemon juice brings out the bright, zesty flavor better than bottled juice. If possible, add the lemon zest for an extra citrus punch.
Don’t over-marinate: While marinating longer enhances flavor, more than 2 hours might start to break down the chicken’s texture, especially with the acidic lemon juice.
Bring chicken to room temperature before cooking: Let the marinated chicken sit out for about 20 minutes before cooking. This ensures even cooking and juicier meat.
Add veggies to the marinade: If you’re cooking indoors, toss in some sliced onions and peppers with the chicken. They soak up the marinade and cook beautifully alongside the chicken.

What You’ll Need For This Lemon Garlic Oregano Marinade Recipe

A few key ingredients and tools can make all the difference when making this recipe.

Fresh Oregano. Fresh oregano has a more vibrant flavor than dried, but if you only have dried oregano, use half the amount called for.
Cumin Seeds. These whole seeds bring a deeper, earthier flavor to the marinade. You can find them in the spice aisle. If you don’t have cumin seeds, ground cumin can be used, though it won’t be as aromatic. Having cumin seeds on hand is helpful for other recipes, too, like this stovetop pork carnitas.
Whole Cloves. Crushing whole cloves releases their potent, warm spice. You’ll typically find these in the spice aisle, and if you don’t have them, you can skip them, but they add a unique depth to the marinade.
Mortar and Pestle or Spice Grinder. Crushing the spices yourself ensures the best flavor. A mortar and pestle or a spice grinder works perfectly for this step, but a heavy pan and a plastic bag can do the trick if you don’t have either.

Taking the time to use fresh and whole ingredients will bring out the best in the marinade, making sure your chicken is flavorful and perfectly seasoned.

Serving Suggestions

Serve with yellow rice, roasted vegetables, Greek salad, sourdough pita bread, or tzatziki sauce.

Troubleshooting and Help

Can I use chicken breasts instead of thighs?

Absolutely! This marinade works great with chicken breasts. Just be mindful that they can dry out quicker, so keep an eye on the cooking time and make sure they reach an internal temperature of 165°F. This article helps determine if your meat is cooked properly.

How long can I marinate the chicken?

You can marinate the chicken for as little as 30 minutes, but for the best flavor, try to marinate it for up to 2 hours. I wouldn’t go beyond that, though, because the lemon juice can start to break down the chicken too much.

What if I don’t have a pellet smoker?

No worries! This recipe is super versatile. You can grill, roast, or even sauté the chicken, and it will still be delicious. Just follow the cooking instructions for whichever method you choose.

Can I make the marinade ahead of time?

Yes, you can mix the marinade a day before and store it in the fridge. Don’t add the chicken until you’re ready to marinate, so it doesn’t soak too long.

Is there a good substitute for mayonnaise in this recipe?

If you do not like mayo, you can use plain Greek yogurt instead. It will still give the chicken a nice, creamy texture with a bit of tang.

Storing Leftovers

Follow these simple steps:

Refrigerating: After cooking, let the chicken cool completely. Store it in an airtight container in the refrigerator for up to 3-4 days.
Freezing: This chicken freezes well! Once the chicken has cooled, place it in a freezer-safe container or resealable freezer bag. Make sure to remove as much air as possible before sealing. You can freeze the chicken for up to 2 months.
Reheating: To reheat, thaw frozen chicken in the refrigerator overnight. Heat it in a skillet over medium heat, in the oven at 350°F, or in the microwave until heated through.

Be aware that freezing and reheating may slightly change the texture, but the flavor will still be delicious!

I hope you enjoy making this lemon garlic oregano marinade recipe as much as I do. I love the Mediterranean flavors and that I can use this recipe many different ways. The flexibility of this marinade recipe makes it a permanent favorite in my meal plan rotation.

Lemon Garlic Oregano Marinade: Easy to Make + Packed with Flavor