- fresh juice from 1 or 2 large lemons (about 1/3 – 1/2 C)
- 1 Tbs freshly minced garlic or 1/2 tsp garlic powder/granulated garlic
- 1 heaping Tbs fresh oregano, chopped or 1 1/2 tsp dried oregano
- about 2 tsp salt (or you can wait and salt your chicken at cooking time) I like to use Real Salt or Celtic sea salt brand
Don’t let the chicken marinate for more than 2 or 3 hours because the lemon juice will “cook” your chicken as it sits. If you put the marinade on and then freeze it, it will be fine. Just thaw it and cook it soon after its thawed. This recipe sounds a bit underwhelming but it is so tasty. It may surprise you!
The coconut aminos are a good (slightly sweeter) sub for soy sauce. You can buy them at Sprouts or Natural Grocers or even Market Street. They should be near the soy sauce. For this and other VK recommended products check “Products & Brands” in the “Resources” section of this site or our Products & Brands.
This marinade isn’t an original VK recipe but we thought it was tasty enough to re-type here for you! For the whole blog post and original recipe head over to the “Primally Inspired” website by clicking HERE.
Lemon, garlic, ginger marinade
Again, I like to whir this one around in a small food processor or the blender to get it well combined and smooth but it isn’t required. If you aren’t going to blend it up then mince or grate the garlic and ginger smaller so it cover more meat. This makes about 1/3 C of marinade…enough for one whole, not overly large, chicken or 2-3 lb chicken pieces. I have marinated and roasted whole chickens with this recipe but I have also used it on pieces for the grill.
As this marinade hits the cold meat, and certainly in the fridge or freezer, your oil will solidify. Its OK! It will melt again when cooked and it will still cover the meat well while marinating.