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This is a very good marinade, I used it on fish and large prawns, all the flavors came through but were not overpowering.Will definately also try it with chicken and meat. Thank you for posting this, it transferred us to a taverna somewhere in Greece for the evening!
I made it exactly as written with no substitutions. I used this for boneless, skinless chicken breasts that I grilled outside. YUM! Not only did my husband eat a chicken breast that night, but when I went to cut up some of the leftovers in the fridge, I found one breast missing 2 HUGE BITES! The leftovers are great to throw into pasta tossed with basil pesto or pita sandwiches with yogurt sauce. This is a hit in our household since the 'fridge monster' attacked the cold chicken when I wasn't looking :) Thanks for sharing!
Made this recipe as is just only half since there are only two in our household. I've only used it on chicken and Quorn Naked Cutlets(vegetarian sub.) both baked and grilled. Very easy and nice for summer.
Great recipe! I used it on a steak that I marinated for 3 hours and then grilled. It filled the house with a wonderful aroma, and it turned out perfect! "Greek Night" will definetely be happening again!
This marinade is Great. I followed prevs. advise and cut in half for two and it was perfect! I used it with pork chops. Wonderful. Can't wait to try it again.
Very good marinade! Have been trying to get that great Greek flavor in my grilled chicken breasts and this is it!!! Thank you for a great recipe.
I made a few changes but have been passing this one out to everyone I know. Since I marinade everything in a plastic bag, I cut the olive oil down to about 1/8-1/4 c. Used bottled juice, whatever spicy mustard I have on hand, lemon thyme (I don't like regular thyme)and dried parsley. I butterfly chicken and marinade overnight in bag. I like the chicken cooked on the grill the best.
Delicious marinade! I also reduced the amount of olive oil to 1/2 cup, but left the balance of ingredients as stated in the recipe. Thanks for the post. Made for the Rosemary/Oregano Tag, June, 2011.
Only change I made was reducing the olive oil to 1/2 cup and it worked fine. I used chicken leg quarters, marinating for 7+ hours. Baking in a 375 degree oven in a cast iron grill skillet for 1 hour, I started the meat face down and turned after 30 minutes. It gave the serving side nice grill markings. The last 5 minutes I turned the oven to broil and browned the skin a bit darker. Smooth flavor that I will want to make again. Now I want to dance in a circle and break some plates! Thanks for sharing!
Great, simple marinade. I used much less oil than called for, and all dried herbs except for parsley. I have just put smaller breast pieces in this marinade in a sealed container in the fridge and then later in the week I can just pull the pieces out and grill them for a simple part of almost any meal.