Oregano Marinade Recipe
By
Aida Mollenkamp
Difficulty: Easy |
Total Time:
Under 5 mins
|
Active Time:
|
Makes:
2 1/2 cups
This marinade, loaded with oregano and thyme, gives a refreshing note to everything it coats. It’s a versatile blend that can go with just about anything—we use it on both our Grilled Greek Salad and our Oregano-Marinated Grilled Chicken with Charred Lemons.
INGREDIENTS
- 1/3 cup freshly squeezed lemon juice (from 2 medium lemons)
- 1/3 cup dry white wine
- 1 cup extra-virgin olive oil
- 1/2 cup packed fresh oregano (leaves and tender stems only)
- 1/4 cup packed fresh thyme leaves
- 1 medium yellow onion, peeled and quartered
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
INSTRUCTIONS
Combine all ingredients in a blender or food processor and process on high until mixture is smooth and uniform, about 1 minute. Refrigerate until ready to use.
I used this on some chicken tenders to top pasta. Really, really tasty. Of course, it didn't hurt that the oregano came right out of my herb garden. Now just gotta get some thyme seedlings to grow.
Adding a clove of garlic would throw off the balance.
I, too, have used garlic as a crutch for a long time. The first time I left it out, I found a clarity of flavor I couldn't have predicted. Garlic is delicious, but it has its place.
And that place is not 'in everything.'
delicious!
michele cindy: the marinade will last at least 2 days covered in the refrigerator.
How long does the marinde keep in the fridge once it has been prepared?
Adding a clove of garlic would be nice.