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Simple & Flavorful Chicken Marinade

7:45 PM MST
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I LOVE grilling season! Seriously… everything tastes so much better when it’s grilled! :D With that being said, I thought I’d share this flavorful marinade for chicken drumsticks! Good stuff! …And keep in mind that this marinade would also be great on chicken breasts, wings and more!

3 tablespoons fresh lemon juice
1 tablespoon dried oregano (Fresh would be even better!)
3 Garlic Cloves, pressed or minced
2 tablespoons olive oil
2 to 2 1/2 teaspoons salt
A few grinds of freshly ground black pepper
8 to 12 chicken drumsticks

* Also, for a variation of this marinade, you could instead sub lime juice for the lemon juice and fresh cilantro for the oregano. So good too!

Whisk all ingredients (through the black pepper) in a bowl. Pour marinade into a large Ziploc bag and add the chicken drumsticks. Marinate for at least 30 minutes. We marinated our chicken drumsticks for 24 hours and they ended up being super flavorful, so it’s definitely worth taking the time to marinate them for as long as possible. Then throw those bad boys on the grill! :)

* Recipe adapted from here.

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  • ap says:

    Collin, I can not wait for you blog of recipes! My family has gradually been changing our diet to eat “real foods” and your post keep me inspired and not going back to my frozen pizza ways :)

  • ercin13 says:

    here in florida grilling season is all year long! :) looks yummy though.

  • ercin13 says:

    also i always like to boil boned chicken or pork for about 20 min before grilling. meat just falls off the bone when its time to eat.

  • Kim says:

    Try 1/2 maple syrup (real stuff) and 1/2 barbecue sauce; adjust to your tastes and depending on bbq sauce strength. Save some out for dipping. Yummy with chicken!!!

  • Mrspurple says:

    Anyone have suggestions for boneless/skinless chicken? It always gets tough for me! BTW, Collin that chicken looks delish! I am going to have to try that recipe!

    • AmburG says:

      I marinate mine overnight in Italian dressing (just dump a bottle on top) and put a lil onion powder and italian seasoning and chop an onion in…they are always so moist!

    • Renee says:

      I have stopped buying regular chicken breasts and only buy tenders. They are included in Kroger’s $1.99/lb chicken sales and are much easier and faster on the grill to work with than bulkier breasts.

    • ercin13 says:

      cut the breasts in half so you dont have to cook them so long. when cutting, slice through the middle(filet style) not on top. you will have thin pieces. scissors work good.

      • Pamela says:

        I mix together sour cream and tandoori paste(amounts depend on how spicy you want it) and use it to marinate boneless skinless chicken tenders overnight in a ziploc bag in the fridge. Then I thread the meat on skewers and grill. Leftovers make fantastic pita pocket filler and salad toppers.

        The jar of tandoori paste is expensive(5-7 dollars) but it lasts me all summer long.

      • Kathie says:

        I this recipe because there is no sugar! Bar-B-Sauce is laden with sugar! We are trying to cut back with the sweet stuff. So looking forward to this. The chicken is marinating for tomorrow. We are celebrating mine and my husband’s Birthdays! 🎉

  • Betsy says:

    It’s been interesting reading your paleo recipes Colin. I’d love to hear more about why you started eating this way, and what benefits you’ve discovered. Maybe a video (I miss your videos :)

  • mary says:

    looks delish! i need to get a grill, i wonder if there are any good deals out there…. :)

  • Carr says:

    My mother gave me a similar recipe several years ago. Honestly this is this the best marinade ever.

  • Terri says:

    we have started eating healthier — cutting out sugars etc — ran across this site which has some good recipes on it — not all of them healthy — but quite a few are

  • lara says:

    We tried this tonight using chicken breast and it was so delicious. This is a definite make again recipe! Thanks for all you do.

  • Sarah says:

    That (except for the amounts of the items used) is basically “Greek Chicken”. We just went to Greek Easter last weekend and the chicken is the thing I look forward to the most. I found out though they put theirs in the freezer for 2 days before it is to be prepared then defrost in the fridge for another day and then it’s ready. It’s SO YUMMY!! Thanks Collin:)

  • Cyndi says:

    OMG….. Collin this recipe is so so good, thanks for sharing!

  • Bonnie says:

    This is our new favorite marinade. None of us can get enough – mild and flavorful!

  • Lolita says:

    I’m going to try this tonight, thanks!!! :)

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