If you live in the United States, you likely eat about 118 pounds of chicken each year. And while that’s the national average, chicken gets boring when it’s served the same old way. Experience a new way to enjoy a classic protein with this herb and garlic lemon chicken marinade.
The acid in the lemon juice helps tenderize the chicken, and the herbs and spices add great flavor. Perfect to throw on the grill for a warm summer night!
Lemon Chicken Marinade
Chicken is a versatile and inexpensive protein, so we use it often at home. We have everything from easy crockpot dishes like Salsa Chicken to mouth-watering Italian Chopped Chicken Salad. I especially like marinades because they add flavor to the meat and make it taste better.
This recipe calls for fresh herbs. Because I grow a variety of herbs in my garden this time of year. Fresh herbs retain their volatile oils, giving them a more intense flavor. These volatile oils are the same ones you find when you buy essential oils.
If you only have dried herbs, don’t worry! Dried herbs also work, so you might want to let the marinade sit in the meat a little longer. Another tip: Keep fresh dried herbs nearby. This way, when you take your spice jar out of the pantry, it’s dust-free and still fragrant without a dull taste. I also like to crush dried herbs by hand just before using. This helps release volatile oils (aka more flavor).
What meat is best to use?
Okay, technically this recipe is for a Lemon Garlic Chicken Marinade, but it’s really so much more than that. It can be used on all parts of chicken, including wings, thighs, legs, and breasts. However, it is also a delicious way to eat other meats. My family loves it on shrimp, salmon, pork ribs, and even grilled vegetables.
How to Use Lemon Chicken Marinade
Sometimes I lay the meat on the bottom of a casserole dish and pour the marinade over it. Turn over while pickling. Alternatively, ZipTop’s reusable bags also work well. You just want to make sure the marinade is in close contact with the chicken so all the flavors can mix.
Chicken can marinate for up to 24 hours, so it’s a good idea to make it ahead of time. And the longer you wait, the better it tastes. That means throwing it together and refrigerating it on Friday for Saturday dinner.
It helps keep the meat from drying out while cooking on the grill. It also goes well with pan-seared chicken or oven-baked lemon chicken. And for even more lemon flavor, serve with fresh lemon wedges. It’s often sprinkled with chopped parsley for a pop of color.
Herb Lemon Chicken Marinade
- ½ cup olive oil
- ¼ cup fresh lemon juice
- 1 TBSP lemon zest
- 4 cloves garlic (chopped)
- 1 TBSP fresh rosemary (1 teaspoon chopped or dried rosemary)
- 1 TBSP fresh thyme (or 1 teaspoon dried thyme)
- 2 TBSP fresh parsley (2 teaspoons chopped or dried parsley)
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon Dijon Mustard (optional)
In a bowl or jar, whisk together the olive oil, lemon juice, lemon zest, garlic, herbs, salt, pepper, and Dijon mustard (if using).
Place the chicken in a glass container or reusable storage bag and pour the marinade over it. If your mixing bowl is large enough, you can add the chicken to it.
Cover and refrigerate for at least 2 hours and up to 24 hours.
Remove chicken from marinade and discard remaining lemon chicken marinade.
Grill, broil, or pan-sear the chicken until its internal temperature reaches 165°F.
Nutrition Facts
Herb Lemon Chicken Marinade
Amount per serving (per serving)
calorie 126
Calories from Fat 126
% Daily Value*
province 14g22%
2g saturated fat13%
1g polyunsaturated fat
10g monounsaturated fat
sodium 299 mg13%
potassium 30mg1%
carbohydrate 2g1%
0.4 g fiber2%
0.3g sugar0%
protein 0.3g1%
Vitamin A 135IU3%
Vitamin C 7mg8%
calcium 11mg1%
steel 0.4mg2%
*Percent Daily Values are based on a 2000 calorie diet.
- For extra lemon zest, sprinkle with fresh lemon wedges and chopped parsley.
- This recipe makes enough for 2 to 3 pounds of chicken or 8 to 12 servings.
What to eat with lemon chicken?
There are so many fresh and fun side dishes. In the summer, you can garden or buy colorful fruits and vegetables at your local farmer’s market. And even if you don’t make this in the summer, it goes well with other noodles.
For a quick meal, try a classic potato dish or a simple green salad. It’s also great paired with roasted asparagus or roasted summer squash. Here’s another idea:
What is your favorite way to eat chicken? Let us know by leaving a comment!
