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baked chicken thighs in a Spanish-style chicken marinade

Spanish-Style Chicken Marinade - 30-Second Recipe + Meal Instructions

Byron
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.
Prep Time 1 minute
Cook Time 0 minutes
marinade time: 3 hours
Total Time 3 hours 1 minute
Course Main Course, marinade, Side Dish
Cuisine Mediterranean, Spain
Servings 4 Main
Calories 371 kcal

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 marinade

Cooking 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.
Keyword 5-minute recipe, baked Chicken, Bone-in Chicken, Chicken marinade, Chicken thighs, Marinade, paprika, smoked paprika