The Best Greek Lemon-Herb Chicken Marinade (Kotopoulo Marinato)
My Papou had a rule: the marinade is only as good as the olive oil in it. He wasn't wrong. This is the marinade our family has used for decades — simple, bright, and deeply Greek. It works on a whole chicken, thighs, or breasts, and it's the reason grilled chicken at a Greek table tastes like nothing else in the world.
Ingredients (marinates 1.5–2 kg / 3–4 lbs of chicken)
- 1.5–2 kg chicken pieces (thighs and drumsticks work best)
- 6 tbsp Mr. Papou's 3 Liter Family Tin Extra Virgin Olive Oil
- Juice and zest of 2 large lemons
- 5 garlic cloves, minced or grated
- 2 tsp dried Greek oregano
- 1 tsp dried thyme
- 1 tsp sweet paprika
- 1 tsp salt
- ½ tsp black pepper
- Fresh parsley, to serve
Instructions
- Whisk together Mr. Papou's Extra Virgin Olive Oil, lemon juice and zest, garlic, oregano, thyme, paprika, salt, and pepper. The oil is the backbone of this marinade — its low acidity and robust flavor from Koroneiki olives grown in Corinth means it penetrates the meat beautifully without overpowering the herbs.
- Score the chicken pieces with a knife and place in a large zip-lock bag or baking dish. Pour the marinade over and turn to coat thoroughly.
- Marinate in the refrigerator for a minimum of 4 hours — overnight is ideal.
- Remove from the fridge 30 minutes before cooking to bring to room temperature.
- To grill: Cook over medium heat, turning occasionally, for 35–45 minutes until cooked through and nicely charred.
- To roast: Bake at 200°C / 400°F for 40–50 minutes, basting once halfway through with the pan juices.
- Rest for 5 minutes, then serve with lemon wedges, fresh parsley, and a final drizzle of olive oil.
Papou's tip: Don't skip the overnight marinade if you can help it. The lemon and olive oil work together slowly, and the difference in flavor is remarkable.
