Fructose Free Greek Herb Marinade
Bright, herby, and deeply savory, this Mediterranean-inspired marinade is the kind of thing that makes grilled chicken or roasted vegetables taste like they came from a proper restaurant kitchen. The base is extra-virgin olive oil whisked together with fresh lemon juice and apple cider vinegar, which creates a beautifully emulsified coating that clings to whatever you're marinating. Dried oregano, thyme, and cumin layer in that unmistakable Greek-style warmth, while fresh parsley adds a clean, green finish if you have it on hand. For anyone managing fructose sensitivity, store-bought marinades are often a minefield of hidden sugars, honey, and high-fructose corn syrup — this one sidesteps all of that entirely. Every ingredient here is straightforward and naturally free of added sugars, so you can marinate with confidence rather than squinting at a label. Garlic does appear in the recipe, so those with stricter fructose thresholds may want to adjust the quantity to suit their own tolerance. Make a batch at the start of the week, keep it in a sealed jar in the fridge, and you've got a ready-to-go flavor booster for up to five days.
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Learn more →Ingredients
4 servings
- ⅓ cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp apple cider vinegar
- 3 cloves garlic, finely minced
- 1 ½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Combine the olive oil, lemon juice, and apple cider vinegar in a small bowl and whisk until the mixture looks slightly emulsified and uniform.
- 2
Add the garlic, dried oregano, dried thyme, ground cumin, salt, and black pepper. Whisk again until all the spices are evenly distributed throughout the oil mixture.
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