10 Must-Try Grilled Chicken Marinades That Pack Serious Flavor

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A good marinade can completely transform grilled chicken from basic to unforgettable. It’s not just about adding flavor, it’s about locking in moisture, tenderising the meat, and creating that perfect char on the grill. Even a simple mix of pantry ingredients can make a huge difference.

Looking at both sources, a few clear favorites stand out. Garlic-lemon, yogurt-based, teriyaki, honey mustard, and herb marinades are some of the most popular because they balance flavour and tenderness really well. Yogurt marinades, in particular, are trending since they keep chicken extra juicy while adding a subtle tang.

This list brings together a mix of classic go-to marinades and modern, bold variations. Each one is easy to prepare, works beautifully on the grill, and gives you a different flavour profile—so you can switch things up without overthinking it.

1. Lemon Garlic Herb Marinade

Preparing a bright, citrus-based marinade is an efficient way to season poultry, seafood, or vegetables for a light lunch or dinner. This recipe uses staple pantry items to create a versatile liquid that tenderizes the protein while adding layers of aromatic flavor.

The process is fast and requires only a single bowl for mixing, making it a reliable choice for busy meal preparation. By allowing the ingredients to sit together briefly, the oil becomes infused with the garlic and herbs, ensuring an even distribution of seasoning once applied to the food.

The texture is fluid and light, designed to coat surfaces thoroughly without being overly thick. It delivers a sharp acidity from the citrus that is balanced by the earthy notes of dried herbs and the pungent warmth of fresh garlic, resulting in a clean and savory finish.

Servings: 1 cup (enough for 2 lbs of protein)

Ingredients

• 1/2 cup extra virgin olive oil
• 1/4 cup fresh lemon juice (about 1–2 lemons)
• 1 tablespoon lemon zest
• 3–4 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 teaspoon dried parsley
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: A pinch of red pepper flakes for subtle heat

Instructions

1. Zest the lemons before juicing them to ensure you capture the flavorful oils from the skin.
2. In a medium glass bowl or a wide-mouthed jar, whisk together the fresh lemon juice and the extra virgin olive oil until the mixture is temporarily emulsified.
3. Stir in the minced garlic and lemon zest, ensuring the garlic is finely chopped to release the most flavor.
4. Add the dried oregano, dried parsley, salt, and black pepper, whisking again to distribute the seasonings evenly.
5. Place your protein (chicken breasts, shrimp, or sliced zucchini) into a large resealable plastic bag or a shallow glass dish.
6. Pour the marinade over the food, ensuring all sides are completely submerged or coated.
7. Seal the bag or cover the dish tightly with plastic wrap to prevent the citrus scent from affecting other items in the refrigerator.
8. Refrigerate and allow the food to marinate.
   Timing Tip: Marinate seafood for 15–30 minutes, and chicken or pork for 1–4 hours for the best results.
9. Discard any leftover marinade that has come into contact with raw meat, or set aside a small portion of fresh marinade before adding the meat to use as a dressing or basting sauce later.
10. Grill, roast, or pan-sear the marinated food as desired.

2. Greek Yogurt Garlic Marinade

Using a yogurt-based marinade is a practical technique for ensuring poultry remains exceptionally tender during cooking. The lactic acid in the yogurt gently breaks down fibers more slowly than citrus-heavy marinades, making this an ideal choice for a prepared-ahead dinner or meal-prepped lunches.

The preparation involves creating a thick, creamy coating that clings to the meat, acting as a protective layer that locks in moisture during roasting or grilling. This method is highly effective for lean cuts like chicken breasts, which are prone to drying out under high heat.

The resulting texture is succulent and tender, with a slightly charred and beautiful golden exterior. The flavor is a sophisticated blend of tangy dairy, pungent garlic, and earthy herbs, providing a rich, savory profile that feels light and refreshing.

Servings: 1 1/2 cups (enough for 2 lbs of chicken)

Ingredients

• 1 cup plain Greek yogurt (full fat or 2% for best results)
• 3 tablespoons extra virgin olive oil
• 4-5 cloves garlic, finely minced or pressed
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon dried oregano or Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika (optional, for color and depth)

Instructions

1. In a medium mixing bowl, combine the Greek yogurt and extra virgin olive oil, whisking until the oil is fully incorporated.
2. Stir in the minced garlic, lemon juice, and lemon zest. Using a garlic press is recommended here to ensure the garlic oils are thoroughly infused into the yogurt.
3. Add the dried oregano, salt, black pepper, and smoked paprika. Mix until the marinade is smooth and the spices are evenly distributed.
4. Place the chicken (thighs, breasts, or drumsticks) into a large resealable bag or a shallow glass dish.
5. Pour the yogurt mixture over the chicken, using a spoon or your hands (if using a bag) to ensure every inch of the meat is thickly coated.
6. Seal the container and refrigerate for at least 1 hour. For the most tender results, allow the chicken to marinate for 4 to 8 hours.
7. When ready to cook, remove the chicken from the refrigerator and let it sit for 15 minutes to take the chill off.
8. Grill over medium heat or roast in the oven at 400°F.
   Note: Do not wipe off the marinade before cooking; the yogurt will create a delicious, flavorful crust.
9. Cook until the internal temperature reaches 165°F and the juices run clear.
10. Discard any remaining marinade that has touched the raw meat. Serve the chicken with fresh lemon wedges.

3. Classic Teriyaki Chicken Marinade

Preparing a homemade teriyaki marinade is a practical way to achieve a perfect balance of salty and sweet without the preservatives found in store-bought versions. This recipe is a staple for quick weeknight stir-fries or weekend grilling, providing a glossy finish and deep flavor to poultry.

The process involves whisking together a few high-impact pantry ingredients to create a thin liquid that penetrates the meat effectively. By using fresh aromatics like ginger and garlic, you elevate the sauce from a simple glaze to a robust seasoning that pairs excellently with steamed rice and stir-fried vegetables.

The finished chicken features a beautiful caramelized exterior with a tender, savory interior. Each bite delivers the classic umami depth of soy sauce, sharpened by ginger and mellowed by the sweetness of honey or brown sugar.

Servings: 1 cup (enough for 2 lbs of chicken)

Ingredients

• 1/2 cup soy sauce (or tamari for a gluten-free option)
• 1/4 cup water
• 1/4 cup brown sugar, packed (or 3 tablespoons honey)
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1/2 teaspoon toasted sesame oil
• Optional: 1/2 teaspoon red pepper flakes for a hint of heat

Instructions

1. In a small bowl or a glass measuring cup, whisk together the soy sauce, water, and brown sugar until the sugar has completely dissolved.
2. Stir in the rice vinegar and the toasted sesame oil. The oil is potent, so a small amount is sufficient to add a characteristic nutty aroma.
3. Add the minced garlic and freshly grated ginger to the liquid, whisking to distribute the aromatics evenly.
4. Place your chicken (thighs, breasts, or skewers) into a large resealable plastic bag or a flat glass container.
5. Pour the marinade over the chicken, ensuring it is well-submerged.
6. Seal the bag or cover the dish and refrigerate for at least 30 minutes. For a deeper, more traditional flavor, marinate for 2 to 4 hours.
7. When ready to cook, remove the chicken from the marinade.
   Pro Tip: If you want a thick glaze to brush on at the end, pour the unused marinade into a small saucepan, bring to a boil, and simmer with a teaspoon of cornstarch dissolved in water until thickened.
8. Grill, bake, or pan-sear the chicken until the internal temperature reaches 165°F.
9. Discard any marinade that was in contact with the raw poultry.
10. Garnish the finished chicken with toasted sesame seeds and sliced green onions for a professional presentation.

4. Honey Mustard Glaze Marinade

Using a mustard-based glaze is a practical way to achieve a vibrant, tangy-sweet crust on roasted or grilled chicken. This marinade is especially useful for family dinners, as it provides a kid-friendly flavor profile while remaining sophisticated enough for a weekend lunch with friends.

The preparation is highly efficient, relying on the emulsifying properties of mustard to create a thick coating that stays on the meat rather than dripping off. The inclusion of honey not only balances the sharp vinegar notes of the mustard but also aids in caramelization, producing a beautiful golden-brown finish during the cooking process.

The resulting flavor is a bright combination of zesty spice and floral sweetness, with a moist, tender interior. It works equally well for bone-in thighs or boneless breasts, providing a rich glaze that eliminates the need for extra dipping sauces.

Servings: 3/4 cup (enough for 1.5 to 2 lbs of chicken)

Ingredients

• 1/3 cup Dijon mustard (or a mix of Dijon and whole grain)
• 1/4 cup honey
• 2 tablespoons extra virgin olive oil
• 1 tablespoon apple cider vinegar
• 2 cloves garlic, minced
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme

Instructions

1. In a small mixing bowl, whisk together the mustard, honey, and olive oil until the mixture is smooth and glossy.
2. Stir in the apple cider vinegar and minced garlic, ensuring the garlic is evenly distributed throughout the thick base.
3. Add the smoked paprika, salt, pepper, and dried thyme, whisking until the spices are fully incorporated.
4. Place the chicken into a large resealable bag or a shallow glass dish.
5. Pour about two-thirds of the glaze over the chicken, reserving the remaining one-third in a clean container for basting later.
6. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours.
   Note: Because this marinade contains honey, it can burn if the grill is too hot; keep an eye on the temperature to ensure a slow caramelization.
7. Preheat your grill or oven (375°F).
8. Remove the chicken from the marinade and cook until the internal temperature reaches 165°F.
9. During the last 5 minutes of cooking, brush the reserved fresh glaze over the chicken to create a sticky, flavorful finish.
10. Discard any marinade that was in contact with raw meat. Let the chicken rest for 5 minutes before serving.

5. Smoky BBQ Spice Marinade

Creating a custom BBQ marinade is a practical way to achieve that classic pit-master flavor without relying on heavy, sugar-laden bottled sauces. This recipe focuses on a “dry-to-wet” technique, using oil and vinegar to carry a robust blend of smoky spices deep into the fibers of the chicken.

The process is straightforward and relies on pantry staples like smoked paprika and cumin to mimic the flavor of a slow-burning wood fire. By marinating the meat rather than just applying a rub, you ensure the chicken remains succulent even when exposed to the high, direct heat of a grill or a hot oven.

The finished dish offers a savory, bold crust with a deep mahogany color. The flavor profile is characterized by a balance of earthy smoke, a hint of peppery heat, and a subtle tang from the vinegar, making it a reliable centerpiece for a backyard cookout or a simple weeknight dinner.

Servings: 1 cup (enough for 2 lbs of chicken)

Ingredients

• 1/3 cup vegetable oil or light olive oil
• 2 tablespoons apple cider vinegar
• 2 tablespoons brown sugar, packed
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for extra heat)

Instructions

1. In a medium bowl, whisk together the oil, apple cider vinegar, and brown sugar until the sugar has mostly dissolved into the liquid.
2. Add the smoked paprika, garlic powder, onion powder, cumin, chili powder, salt, and peppers.
3. Whisk vigorously until the spices are fully integrated and the mixture forms a thick, fragrant liquid.
4. Place the chicken (works exceptionally well with drumsticks or wings) into a large resealable plastic bag.
5. Pour the smoky BBQ marinade over the chicken and massage the bag thoroughly to ensure every piece is evenly coated.
6. Seal the bag, removing as much air as possible, and refrigerate for at least 1 hour. For maximum flavor penetration, 4 to 8 hours is recommended.
7. Preheat your grill to medium-high or your oven to 400°F.
8. Remove the chicken from the marinade and cook until the internal temperature reaches 165°F.
   Note: The brown sugar will caramelize quickly, so keep the chicken moving on the grill to prevent the exterior from charring too deeply before the inside is cooked.
9. Discard any marinade that was in contact with raw chicken.
10. Serve the chicken with a side of coleslaw or corn on the cob to complement the smoky profile.

6. Chili Lime Zesty Marinade

Using a combination of heat and acidity is a practical way to create a punchy, Tex-Mex inspired profile for chicken, shrimp, or steak. This marinade is particularly effective for those who want a bold flavor that cuts through the richness of grilled meats, making it an ideal choice for tacos, fajitas, or a vibrant summer salad.

The process is highly efficient, relying on the chemical reaction between lime juice and protein to tenderize the meat while the chili powder infuses it with a warm, reddish hue. By using fresh lime zest along with the juice, you capture the essential oils of the fruit, providing a fragrant “zing” that dried seasonings alone cannot achieve.

The resulting flavor is a sharp, refreshing blend of citrus and spice. The chicken takes on a slightly smoky, peppery crust when seared, while the interior remains juicy and bright, delivering a clean finish that is both savory and energizing.

Servings: 1 cup (enough for 2 lbs of chicken)

Ingredients

• 1/3 cup olive oil (or canola oil)
• 1/4 cup fresh lime juice
• 1 tablespoon lime zest
• 2 tablespoons chili powder
• 1 tablespoon honey or agave (to balance the heat)
• 3 cloves garlic, minced
• 1/2 tablespoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: 1/2 teaspoon red pepper flakes for extra heat

Instructions

1. In a medium glass bowl, whisk together the olive oil, fresh lime juice, and honey until well combined.
2. Stir in the minced garlic and fresh lime zest.
3. Add the chili powder, cumin, smoked paprika, dried oregano, salt, and pepper. Whisk vigorously until the marinade is emulsified and the spices are evenly distributed.
4. Place the chicken (breasts, thighs, or strips for fajitas) in a large resealable plastic bag.
5. Pour the chili lime marinade over the chicken, seal the bag, and massage it to ensure every piece is thoroughly coated.
6. Refrigerate and let the chicken marinate for at least 1 hour.
   Pro Tip: For the best balance of flavor and texture, aim for 4 hours. Avoid going over 24 hours, as the high acidity of the lime can make the chicken fibers too soft.
7. Preheat your grill or heavy skillet to medium-high heat.
8. Remove the chicken from the bag and cook until the internal temperature reaches 165°F. The sugars in the honey and chili powder will create a dark, flavorful char, so watch for flare-ups.
9. Discard any marinade that was in contact with raw meat.
10. Serve with fresh cilantro and an extra squeeze of lime juice to brighten the flavors just before eating.

7. Garlic Butter Herb Marinade

Using a butter-based marinade is a practical way to achieve a rich, steakhouse-quality finish on poultry or seafood. While many marinades rely purely on oil, the addition of butter (or a butter-oil blend) provides a velvety mouthfeel and helps the chicken develop a deep, golden-brown crust that is both savory and aromatic.

The preparation involves infusing fat with high-impact aromatics like fresh garlic and woody herbs. This combination is highly efficient for roasting or pan-searing, as the butter bastes the meat naturally during the cooking process, ensuring the interior remains exceptionally moist.

The finished dish offers a comforting, classic flavor profile. It leads with the pungent sweetness of roasted garlic and follows with the earthy fragrance of rosemary and thyme, resulting in a luxurious, savory finish that pairs perfectly with mashed potatoes or grilled asparagus.

Servings: 1 cup (enough for 2 lbs of chicken)

Ingredients

• 1/4 cup unsalted butter, melted (but not hot)
• 1/4 cup extra virgin olive oil
• 4–5 cloves garlic, finely minced or pressed
• 1 tablespoon fresh parsley, finely chopped
• 1 teaspoon fresh rosemary, minced (or 1/2 tsp dried)
• 1 teaspoon fresh thyme, minced (or 1/2 tsp dried)
• 1 tablespoon fresh lemon juice (to cut the richness)
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Melt the butter in a small microwave-safe bowl, then let it cool slightly so it doesn’t cook the garlic or herbs prematurely.
2. Whisk in the olive oil and lemon juice until the mixture is uniform.
3. Stir in the minced garlic and fresh herbs (parsley, rosemary, and thyme). Using fresh herbs is recommended here for the most vibrant aroma.
4. Add the salt and black pepper, whisking until the seasonings are well-distributed.
5. Place your chicken (breasts, thighs, or even a whole spatchcocked chicken) into a large resealable plastic bag or a glass baking dish.
6. Pour the garlic butter mixture over the meat.
   Note: If the butter begins to solidify due to the cold meat, simply massage the bag with your hands to soften it and ensure even coverage.
7. Seal the bag or cover the dish and refrigerate for 1 to 4 hours.
8. Preheat your oven to 400°F or your skillet to medium-high heat.
9. Remove the chicken from the marinade and cook until the internal temperature reaches 165°F.
10. Discard any marinade that touched raw meat. For an extra touch of flavor, you can melt a small amount of fresh garlic butter to brush over the chicken just before serving.

8. Spicy Peri Peri Marinade

Preparing a Peri Peri (or Piri Piri) marinade is a practical way to bring the famous heat of the African Bird’s Eye chili to your dinner table. This marinade is known for its “slow burn”—a heat that builds gradually, balanced by a high volume of citrus and vinegar that keeps the palate refreshed.

The process involves blending fresh peppers with aromatics to create a vibrant, emulsified sauce that acts as both a tenderizer and a powerful seasoning agent. By utilizing both lemon and vinegar, the marinade penetrates deep into the chicken, ensuring that the signature zing isn’t just on the surface, but throughout every bite.

The resulting flavor is bright, garlicky, and intensely spicy, with a characteristic tang. When grilled or roasted, the sugars in the peppers and onions caramelize into a beautiful, charred crust, making this a favorite for fans of bold, international street food flavors.

Servings: 1 1/2 cups (enough for 2–3 lbs of chicken)

Ingredients

• 4–6 bird’s eye chilies (or 2 red habaneros for a similar heat)
• 1 large red bell pepper, roughly chopped
• 4 cloves garlic, peeled
• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 2 tablespoons fresh lemon juice
• 1 tablespoon smoked paprika
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon sugar (to balance the acidity)

Instructions

1. Place the chilies, red bell pepper, and garlic into a food processor or blender.
   Tip: If you prefer a milder sauce, remove the seeds from the chilies before blending.
2. Pulse the vegetables until they are finely minced.
3. Add the olive oil, red wine vinegar, lemon juice, smoked paprika, oregano, salt, pepper, and sugar to the blender.
4. Process on high for 1 to 2 minutes until the marinade is smooth and slightly creamy.
5. Place the chicken (traditionally bone-in, skin-on pieces) into a large glass bowl or resealable bag.
6. Pour the Peri Peri marinade over the meat, reserving about 1/4 cup in a separate container for serving.
7. Massage the marinade into the chicken, ensuring it gets under the skin if possible.
8. Refrigerate for at least 4 hours, or ideally overnight, to let the flavors fully develop.
9. Preheat your grill or oven (400°F).
10. Cook the chicken until the internal temperature reaches 165°F, basting once halfway through with the marinade from the bag.
11. Discard the used marinade. Serve the chicken with the reserved fresh sauce on the side for extra heat.

9. Sweet Soy Ginger Marinade

Preparing a sweet soy ginger marinade is a practical way to achieve a rich, umami-heavy glaze that bridges the gap between a traditional marinade and a finishing sauce. This recipe is particularly effective for those who enjoy the dark, savory-sweet profile found in many East Asian cuisines, making it a reliable choice for chicken thighs, salmon, or even firm tofu.

The process is efficient, utilizing the natural syrupy consistency of honey or brown sugar combined with soy sauce to create a liquid that clings well to the protein. By using a high ratio of fresh ginger, you introduce a sharp, peppery bite that cuts through the saltiness, resulting in a balanced flavor that doesn’t feel overly heavy.

The finished dish features a deep, lacquered appearance with a tender interior. The flavor profile leads with the saltiness of the soy, followed by a warm, aromatic heat from the ginger and a smooth, lingering sweetness that caramelizes beautifully under high heat.

Servings: 1 cup (enough for 2 lbs of protein)

Ingredients

• 1/2 cup soy sauce (or low-sodium soy sauce)
• 1/3 cup honey or brown sugar
• 2 tablespoons rice vinegar
• 2 tablespoons fresh ginger, finely grated
• 3 cloves garlic, minced
• 1 tablespoon toasted sesame oil
• 1 teaspoon sriracha or chili garlic sauce (optional, for a subtle kick)
• 1/2 teaspoon black pepper

Instructions

1. In a small bowl, whisk together the soy sauce and honey until the honey is fully incorporated and the mixture is smooth.
2. Stir in the rice vinegar and toasted sesame oil. The vinegar provides a necessary acidity that brightens the darker flavors of the soy.
3. Add the freshly grated ginger and minced garlic.
   Note: Grating the ginger rather than dicing it allows the juices to release more effectively, providing a more intense ginger flavor throughout the meat.
4. Add the black pepper and the optional sriracha if you prefer a tiny bit of background heat.
5. Place your chicken or fish into a large resealable plastic bag or a shallow glass dish.
6. Pour the sweet soy ginger marinade over the protein, turning the pieces to ensure they are fully submerged.
7. Seal and refrigerate.
   Timing Tip: For fish, marinate for 30 minutes; for chicken, aim for 2 to 6 hours for the best flavor penetration.
8. Preheat your grill, skillet, or oven (400°F).
9. Remove the meat from the marinade and cook until the internal temperature reaches 165°F for chicken (or until the fish flakes easily).
10. Discard any marinade that has touched raw meat.
11. Garnish with sliced green onions and a sprinkle of toasted sesame seeds to complement the ginger notes.

10. Mediterranean Olive Oil Herb Marinade

Utilizing a Mediterranean-style marinade is a practical way to highlight the natural quality of your ingredients while adding a sophisticated, herbaceous depth. This recipe is a staple for a light summer lunch or an outdoor dinner, functioning as both a tenderizer and a flavor enhancer that doesn’t overpower the protein.

The process is fast and relies on the emulsion of high-quality oil and citrus, which helps the dried herbs “bloom” and release their aromatic oils. This specific blend is highly versatile; while excellent for chicken, it is equally effective for lamb chops, white fish, or even a tray of roasting vegetables like zucchini and bell peppers.

The resulting flavor profile is bright, clean, and earthy. The lemon provides a sharp citrus lift, while the heavy use of oregano and garlic creates a savory, aromatic crust. It delivers a “sun-drenched” taste that feels healthy and refreshing, especially when paired with fresh salads or grains.

Servings: 1 cup (enough for 2 lbs of protein)

Ingredients

• 1/2 cup extra virgin olive oil
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 4 cloves garlic, minced
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Optional: 1 tablespoon fresh parsley, finely chopped

Instructions

1. In a glass jar or a medium bowl, whisk together the extra virgin olive oil and fresh lemon juice until the mixture is well combined.
2. Stir in the lemon zest and the minced garlic.
3. Add the dried oregano, thyme, and rosemary.
   Pro Tip: Gently crush the dried herbs between your palms before adding them to the bowl; this friction releases the trapped oils and significantly intensifies the flavor.
4. Add the salt and black pepper, whisking until the seasonings are evenly distributed.
5. Place your chicken or lamb into a large resealable plastic bag or a shallow glass dish.
6. Pour the Mediterranean marinade over the meat, ensuring every piece is coated.
7. Seal the container and refrigerate for at least 1 hour. For the most robust flavor, allow 4 to 6 hours.
8. Preheat your grill or oven (375°F).
9. Remove the protein from the marinade and cook until it reaches the appropriate safe internal temperature (165°F for chicken).
10. Discard any used marinade.
11. Garnish with fresh parsley and serve alongside some warm pita, hummus, or a crisp Greek salad.