The magic is in the marinade! This incredible marinade will elevate chicken dish and make a great meal even better. Try it on your Greensbury organic, free range chicken!

The magic is in the marinade.

You know what’s really underrated? Marinating food, and marinating chicken especially. It takes only slightly more planning than usual and little extra work, but the payback for your taste buds is massive. After your chicken’s spent a day sitting in fridge absorbing the myriad flavors of your marinade, it’s basically impossible to cook it in a way that isn’t delicious. Also when you whip out your marinated chicken at a dinner party in a manner reminiscent of a perfectly prepared Blue Peter presenter (try and say that five times quickly), people are going to be absolutely wowed.

The zingy, zesty marinade in this recipe adds oodles of flavor to the chicken, which you can barbecue or cook in the oven depending on how the British summer turns out. Once you’ve made the chicken we recommend pairing it with some fresh vegetables and brown rice or, even better, using it in this Mexican jumble recipe in place of the poached and shredded chicken.


  • 4 chicken breasts

For the marinade: - ⅓ cup extra virgin olive oil - ½ cup coriander leaves - 1tsp lime zest - ¼ cup lime juice - ¾tsp oregano - 1tsp cumin powder - 1½tbsp fresh mint leaves - 4 garlic cloves - 1tsp salt - ½tsp black pepper


  • Place the ingredients for the marinade in a food processor.
  • Whizz until the coriander is finely chopped.
  • In a large bowl, pour the marinade over the chicken breasts.
  • Cover with cling film and leave for 12 to 36 hours in the fridge.
  • Chargrill the chicken breasts on a barbecue or griddle pan to add color, then place in the oven at 200°C/gas 6 to cook through, which will take approximately ten minutes.
  • Once the chicken breasts are cooked the whole way through (or reach 75°C, if you have a meat thermometer), take them out and leave them to rest for a few minutes.
  • Slice and serve.

Written by Nick Harris-Fry for Coach and legally licensed through the Matcha publisher network. Please direct all licensing questions to