Green Seasoning Recipe – Green Marinade

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The best green marinade for grilling. Use it for grilled chicken, beef, fish and for adding to soups, stews and tons of meals! This Green Seasoning Recipe will change your life!

Grilled chicken on a plate with a bowl of green sauce nearby

You guys, after sharing my Carribean Marinade recipe I knew I had to share my Green Seasoning recipe. It is the way I have seasoned food over the years! It is one recipe you want to make and keep in your fridge so you can use it to drastically improve on the taste of meals.

I use this seasoning to marinate meats/fish to grill and in my Bean Stew, Jollof Rice, Potato Hot Pot, Poulet DG and much more. So I keep a big jar of this green sauce in the fridge then I add spoonfuls of it to my meals. It is so good!

Green seasoning recipe - green sauce in a jar

Often, in my recipes, you will see me include the ingredients for this green marinade. They include garlic, ginger, parsley, celery, and basil. In Cameroon, the trio of celery, parsley, and basil is called “green spices”. We often grind them and add to many meals to improve on the taste!

This Green Marinade looks a tad like Chimichurri. Chimichurri is a sauce made of parley, oregano leaves, garlic, olive oil, red pepper flakes, and vinegar. Though this green seasoning and chimichurri look similar because of the use of herbs in both sauces, the green seasoning is… I dare say… way better.

It packs a ton of flavor to your grilled meats and fish and even grilled vegetables. It is like a gourmet sauce made by a famous chef, which you will purchase and add to your meals. Yet, you are the gourmet chef because you can easily whip this up in no time!

Green seasoning recipe in a jar


Use this green seasoning the way you would use a chimichurri. It goes so well with grilled food. Also, simmer some of the sauce with some salt and pepper then serve on the side of grilled meat or fish.

Make a big jar of this green goodness and keep in your fridge.

It is perfect for chicken: chicken legs, chicken wings, chicken thighs, whole chicken. It is perfect with beef: sirloin steak, skirt steak, chuck roast, brisket or any part of beef you want to grill. It is perfect with pork: use it on pork spare ribs, pork chops or any part of pork you like. Use it on lamb, goat meat, the list is endless. This green seasoning is also great on seafood! Use it on salmon, halibut, seabass, red snapper, mackerel or on shrimp.

It is such a versatile marinade. That’s why I am sharing this with you because your kitchen needs this green goodness. Hope it makes life easier for you just as it makes life easier for me.

How to Make Green Seasoning

  • Place chopped celery, parsley, basil and ginger root in a blender. Add peeled garlic and oil then blend into a paste.
  • Place the green seasoning in a jar with a tight-fitting lid and keep in the fridge to save for up to two weeks.

Chicken and fries on a plate with green sauce on the side

How To Grill Chicken with Green Marinade

  1. Rinse and pat dry 5 pounds of chicken.
  2. Add 1 cup of green seasoning to the chicken.
  3. Add two teaspoons of chicken bouillon powder and 1 teaspoon of salt.
  4. Add a quarter teaspoon of ground white pepper and a quarter teaspoon of red pepper flakes.
  5. Rub the ingredients all over the chicken.
  6. Cover in a bowl with plastic wrap and marinate in the fridge for up to 24 hours or grill immediately.
  7. Place chicken on a baking sheet lined with foil paper and greased. Arrange the chicken in a single layer on the baking sheet. Grill in the oven on broil for 40 minutes. For the outside grill: place on the grill and cook for 40 minutes rotating every 15 minutes (and basting with the leftover marinade) until the chicken reaches an internal temperature of 165 degrees Fahrenheit (75 degrees Celsius).

Uses for Green Seasoning Recipe

Use green seasoning to:

  1. Marinate chicken
  2. Marinate fish
  3. Marinate beef or pork
  4. Make a green dipping sauce by simmering the marinade together with salt and pepper to taste.
  5. Improve the taste of stews and soups

Some resources for this Green Seasoning (Amazon affiliate links. At no extra cost to you but I gain a small commission if you purchase through these links).

  • Blender. My Ninja BL660 blender is a professional grade for a moderate price and that’s what I used to blend this.
  • Airtight jars for storing: I love this set of jars which lock airtight the marinade won’t get bad fast.

Woman in kitchen holding a piece of chicken

Watch me making this green seasoning plus grilled chicken with the green marinade on my YouTube channel. If you haven’t subscribed yet, SUBSCRIBE HERE and click on the notification bell so you do not miss any of my cooking videos.

Watch How To Make Green Marinade and Grilled Chicken

Green seasoning in jar

Green Seasoning Recipe

4.50 from 2 votes
This Green Seasoning Recipe is the secret of good home cooking. This is the green marinade to use for grilled chicken, meat, pork, fish or vegetables. Add it to stews and soups to improve their taste. Make a big jar and place in your refrigerator. You are going to be thankful you did!
Prep: 10 minutes
Total: 10 minutes
Servings: 5 cups


  • Blender or Food Processor


  • 4 celery stalks if using celery with leaves (Chinese Celery), use 6 full stems instead.
  • 2 cups chopped fresh basil
  • 2 cups chopped parsley
  • 2 inches ginger root peeled and chopped
  • 2 bulbs garlic - peeled
  • 1 leek substitute with 4 green onions
  • 2 cups oil See Note 1


  • Thoroughly wash the celery. Chop and put in a blender or food processor. Wash the leek and chop and add to the blender.
  • Add in the parsley, basil, leek garlic, ginger and oil then blend everything into a paste.
  • Pour the mixture into a jar with a tight-fitting lid and store in the fridge for up to two weeks.


1. Blending with oil helps the Green Seasoning to last longer in the fridge as opposed to blending with water.
2. You could add a variety of other ingredients to your green seasoning. Love onions? Add some in! Love thyme? Add some in! If you like heat then add a couple of habaneros or scotch bonnet peppers or chilis for some heat. I would personally just add 1 habanero because that way it is hot but the heat is not overpowering.
3. Use 1 cup of this green marinade for 5 pounds of chicken or beef.


Serving: 1tablespoon | Calories: 51kcal | Carbohydrates: 0.3g | Protein: 0.1g | Fat: 6g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 1mg | Potassium: 13mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 177IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 0.1mg

Additional Info

Course: Marinade
Cuisine: African, Carribean
Calories: 51
Tried this recipe?Mention @preciouscore or tag #PreciousCore!

Grilled chicken photo

About Precious

Welcome to my core! I am Precious Nkeih, the recipe developer and writer right here on my blog, Precious Core. My goal is to show you insanely delicious recipes you can replicate in your kitchen. And I love to tell stories too. Hope you find recipes here that will make cooking easier for you! Check me out on YouTube at

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4.50 from 2 votes

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  1. Would you please send me some information on your green sauce it looks so good I can’t wait to get the recipe from you, I hope you and your family have wonderful New Year’s I knew mine did thank you .

  2. Hi Precious, this marinade looks like just what I need. Just one question: your two bulbs of garlic are two cloves, or two whole bulbs of several cloves each?

  3. I like the green seasoning….but, for me, fresh hot peppers is a must…and for, I would saute some onions, garlic, tomato paste or ketchup, not too much….I hardly use ketchup…a tad of mustard, optional, then add the green seasoning, some finely chopped or blended hot pepper, that is why I added the tomato paste or ketchup….and that would be my dip. Try it, tell us what you think of my Dip…

  4. Hi Precious, your green sauce looks amazing!!! I’m going to make it. How many days does it last in the refrigerator? I’d love to use it with chicken, fish, and I want to use it in My ethics Filipino vegetable stew. I’m sure it’ll be delicious. Thank you for your cooking program and for sharing your cooking stories of your family.

    1. Hi, Nori! It will last for 2 weeks in the refrigerator. To make it last longer, pour the sauce into ice cube trays and freeze then take out cubes and add to meals as needed. Hope this helps.