Name: Greek oregano and lemon marinade for grilled chicken
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 800 g boneless chicken thighs, cut into 3 cm pieces; 4 tbsp extra-virgin olive oil; 2 tbsp dried Greek oregano (rigani), or 3 tbsp fresh; Zest and juice of 1 large lemon; 3 garlic cloves, minced; 1 tsp flaky sea salt; ½ tsp freshly ground black pepper

I

Ingredients for 4

Scale

800 gboneless chicken thighs, cut into 3 cm pieces
4 tbspextra-virgin olive oil
2 tbspdried Greek oregano (rigani), or 3 tbsp fresh
Zest and juice of 1 large lemon
3 garliccloves, minced
1 tspflaky sea salt
½ tsp freshly ground black pepper

II

Method

I
In a bowl, whisk together the olive oil, lemon zest and juice, garlic, oregano, salt, and pepper.
II
Add the chicken. Turn to coat every piece.
III
Cover and marinate 1 hour minimum, 6 hours maximum — the acid tenderizes but too long turns the meat mushy.
IV
Thread onto skewers (soaked wooden or metal).
V
Grill over medium-high heat 3 minutes per side, 12 minutes total, until charred at the edges and cooked through.
VI
Rest 5 minutes. Serve with lemon wedges and warm flatbread.

III

Notes & variations

Greek oregano (Origanum vulgare hirtum) is much more pungent than Mexican or Italian varieties — reduce by a third if substituting. If cooking indoors, use a cast-iron ridged pan.

Culinary use only

This is a culinary recipe. It is not medical advice. Some plants have contraindications or interact with medication — check the linked plant profile before use, and consult a healthcare professional for medicinal questions.

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Origanum vulgare

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