Spanish-Style Chicken Marinade - 30-Second Recipe + Meal Instructions
Elevate your chicken recipes with this super easy Spanish-style chicken marinade with big Spanish flavors. This recipe requires no special equipment (a jar and a fork) and can be whipped up in around 30 seconds. It is made with just a few simple Spanish pantry staples and uses the 3:1 oil-to-acid ratio to ensure perfect marinating and a balance of flavors.
Equipment
- Garlic press
- Lemon juicer (optional)
- Small jar or glass bowl
- Fork or Whisk
- Plastic food wrap
Ingredients
- 3 tablespoons of extra virgin olive oil
- 1 lemon juiced
- 2 garlic cloves minced
- 1 teaspoon of dried oregano
- 1 teaspoon dried rosemary
- 1 tsp of smoked paprika I love using Spanish La Vera smoked paprika
- White pepper to taste
- Salt to taste
Let’s turn this into a meal
- 6 skinless chicken thighs
- 1 white onion sliced fine
- A small handful of parsley
- Lemon juice around half a lemons worth
- Splash of olive oil
Instructions
Step 1 - Prepare marinade
- Start by adding the olive oil and lemon juice, and mix well until combined.3 tablespoons of extra virgin olive oil, 1 lemon
- Add the remaining ingredients and mix until you have the desired texture.2 garlic cloves, 1 teaspoon of dried oregano, 1 teaspoon dried rosemary, 1 tsp of smoked paprika
- Season to taste with salt and pepper.White pepper, Salt
Step 2 - Marinate Chicken
- Drizzle marinade over chicken, cover with plastic food wrap, and marinate for at least 30 minutes (see notes below on marinade times- we suggest 3 hours).6 skinless chicken thighs, 1 white onion, A small handful of parsley, Lemon juice, Splash of olive oil
Step 3 - Cook the chicken
- After marinating the chicken, preheat the oven to 200°C/400°F
- Bake on the middle shelf for 20-25 minutes (we used chicken thighs, times may vary for other cuts of chicken).
Video
Notes
Nutrition Facts
*Based on a serving of 6 chicken thighs with marinadeCooking Tips:
- I use the 3:1 ratio of oil to acid for this marinade to ensure a balance of flavors. If you prefer a milder flavor, add more oil, and if you prefer a sharper flavor, add more acid.
- Acid comes from the lemon juice. Use freshly squeezed lemon juice as it has more flavor.
- Vinegar is also a good substitute for lemon juice if you prefer. I suggest a good quality Jerez Sherry Vinegar and use the same ratio (3:1 oil to vinegar) for the best results.
- Fresh oregano can be substituted for dried oregano, but you’ll need to add more as dried herbs tend to be more potent than their fresh counterparts.
Storage
- As this marinade uses fresh ingredients (garlic, lemon juice), store it in the fridge for up to 3 days in an airtight container.
- It is not recommended to be stored frozen.