Greek Marinade

With lots of ouzo, fennel and dill, this marinade packs great anise flavor. Melissa Rubel Jacobson says to leave it on for 30 minutes for a mild taste or up to 4 hours for more intensity.

Plus: Chicken Recipes and Tips

  • Servings: 4


  • 1/2 cup chopped dill
  • 1/4 cup extra-virgin olive oil
  • 1 small onion, thinly sliced
  • 3 garlic cloves, crushed
  • Six 1-inch strips of lemon zest
  • Juice of 1 lemon
  • 2 tablespoons ouzo
  • 1 teaspoon fennel seeds, crushed
  • Salt and freshly ground pepper

How to make this recipe

  1. In a bowl, whisk all of the ingredients together. Place the chicken in a large, resealable bag and add the marinade. Seal the bag and toss to coat. Refrigerate for at least 30 minutes and up to 4 hours.

  2. Light a grill or preheat a grill pan and brush liberally with vegetable oil. Scrape any marinade off the chicken, season it generously with salt and pepper and grill.

Serve With

Cucumber and herb salad.

Suggested Pairing

Cherry-scented Greek rosé.

Contributed By Published May 2007

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482713 recipes/greek-marinade 2013-12-06T23:29:04+00:00 Melissa Rubel Jacobson spring|grilling-barbecuing|barbecue-cookout|greek|mediterranean|marinades-and-rubs|4|fast|make-ahead may-2007,Melissa Rubel Jacobson,chicken marinade,greek marinade,ouzo fennel and dill marinade,mediterranean marinade recipes,greek-marinade 482713

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