European marinade for grilled chicken

Crush the garlic (4 cloves) into a paste with salt (to taste).

Remove the leaves from the thyme sprigs (a few sprigs) and chop finely.

Combine olive oil (3 tbsp), garlic paste, and thyme. Add black pepper (to taste) and, if desired, dried oregano (1/2 tsp) and lemon juice (1–2 tsp). Mix with a fork until a uniform emulsion forms.

Rub the chicken or pieces of fillet and thighs with the marinade on all sides. Cover and refrigerate for 2–4 hours to marinate.

Take the chicken out 20 minutes before cooking. Roast the whole bird at 180 °C for 60–80 minutes until the internal temperature reaches 75 °C in the thickest part.

Cook the fillet or thighs at 180 °C for 25–35 minutes or fry over medium heat for 6–8 minutes on each side until cooked through.

The marinade is suitable for roasting, frying, and grilling. The ingredients are completely keto-friendly and enhance the natural flavor of the meat.