Follow the fun Rated 5 stars on
9319 1097
main menu

Go-To Lemon Oregano Marinade

Golden grilled chicken thighs, smoky from the BBQ are perfect for a quick mid-week dinner

December 5, 2017

Go-To Lemon Oregano Marinade

Home  / Recipes  /  

go to chicken marinade

STAFF CHOICE: Tracey’s Favourite

“If I want to cook dinner in a hurry, this Lemon Oregano Marinade is my fall-back recipe. Whilst the chicken is marinating for 10 minutes, I get whatever else I’m going to serve ready. It may be a salad of some sort from the selection on The Cooks Collective, pasta with wilted baby spinach and a splash of cream along with the smoky resting juices from the chicken once it’s BBQ’d or a quick basic risotto. So versatile, I love it!”

ingredients for four

500gm boneless, skinless chicken thighs
2Tbsp lemon juice
¼cup extra virgin olive oil
2tsp dried oregano
1tsp salt flakes
pinch white pepper


  1. Trim any small pieces of bone or cartilage from chicken thighs. Leave fat intact as this will assist to flavour and keep the meat moist. Butterfly out any really thick portions from the larger half of each thigh to ensure even cooking.
  2. Squeeze lemon and place juice in large snap lock bag with olive oil, oregano, salt and pepper.
  3. Place thighs in bag. Close bag pushing out as much air as possible. Massage thighs in bag to ensure marinade is distributed evenly.
  4. Marinade for 10 minutes or up to 1 hour.
  5. Pre-heat BBQ or cast iron grill to medium high.
  6. Once hot, remove chicken from marinade allowing excess to drip back into bag. Do not wipe marinade off as the residual oil on the surface of the chicken is enough to prevent sticking to the grill. If the flames flare up a bit when placing on the BBQ it will only add to the smokiness which is a good thing!
  7. Cook with BBQ lid closed, for 2 to 3 minutes each side, until chicken is cooked through and springy to the touch.
  8. Remove from grill and rest on warm covered plate for up to 5 minutes before serving. Cut into strips or serve as whole thighs.

cooks notes

  • We use Murray River Salt flakes in our recipes. If using granular salt cut down amounts to your taste.
  • Use marinade on other cuts of chicken. For example, marinade slashed chicken Marylands (thigh and drumstick with bone in and skin on). Cook for 5 minutes on hot BBQ to colour then either turn heat down and keep lid closed turning often on the BBQ for 35 minutes. Or finish off in a 180°C oven for about the same length of time, until cooked through.
  • I serve this with a variety of vegetables I have in my fridge at the time, this is why it doesn’t need much planning. Short marinating time, great flavour and a chance to use up fresh food from your fridge. I roast or grill some vegetables on the BBQ at the same time, but add some simply steamed vegetables such as green beans to balance the dish with fresh flavours.
  • This is wonderful tossed through salad greens with avocado and fresh tomatoes. Or serve with a grain based salad, tabbouleh for example or other grains such as freekeh or buckwheat. It will go with just about anything really. Think Mediterranean flavour matches and you’re on the right track.
  • Dried oregano is really effective in the marinade. Fresh will loose it’s flavour on cooking and won’t impart such a great taste as dried.

Never miss out

Sign up to our newsletter to receive exclusive specials and class information!

We pinky promise never to send you spam or share your information!

back to top

Corporate Classes

Are you looking for a fun and unique event to share with your team or clients? Tastiest teambuilding in town!

Food Tours

Enjoy beautiful food experiences and feed your passion for culinary knowledge. Step out of the ordinary.

Visit our Blog

Awesome articles written by our Matters of Taste Chefs on cooking techniques, free recipies and more!

Food Boxes

Know where your food comes from when you purchase fresh produce from WA family run farms .

Meet the team

Tracey Cotterell

Tracey Cotterell
Tracey Cotterell


Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell


Favourite Meal: