Greek Marinade


  • 6 1-inch strips of lemon zest
  • ¼ cup extra-virgin olive oil
  • clove(s) 3 garlic
  • ½ cup chopped dill
  • Salt and freshly ground pepper
  • 1 teaspoon fennel seeds
  • Juice of 1 lemon
  • + 2 more ingredients
    • 1 small onion
    • 2 tablespoons ouzo

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. Light a grill or preheat a grill pan and brush liberally with vegetable oil. Scrape any marina...

View full recipe at Food & Wine


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