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This lemon garlic chicken marinade is bright, fresh, and so easy to make. It adds tons of flavor and keeps your chicken juicy every time.
What Makes This Marinade a Standout
This marinade is one I come back to all the time because it just works every single time. The fresh lemon juice and zest give it that bright, fresh flavor, but it’s not overly sour when paired with the other ingredients. The splash of cider vinegar helps tenderize the chicken so it stays nice and juicy, and the Dijon helps the whole marinade come together so it actually coats the chicken instead of separating. I always grill the chicken after marinating because chicken on the grill really is the only way to go. After grilling, serve as-is or along with pastas, salads, rice bowls, and more!
🩷 Erica
Key Ingredients
- Olive oil: Olive oil gives the marinade a mild, Mediterranean flavor, but any neutral oil like avocado or vegetable oil will work just fine.
- Fresh lemon: Fresh lemon juice and zest are what really make this marinade stand out. Using bottled just doesn’t taste the same but will work if you are in a pinch.
- Apple cider vinegar: Just a little adds a subtle tang and helps break down the chicken so it stays nice and tender. It rounds out the lemon without taking over the flavor.
- Dijon mustard: This might seem like a small addition, but it helps the marinade emulsify when whisking it all together. This is what makes it so it doesn’t separate.
- Seasonings: For the seasonings, I like to use garlic, oregano, and lemon pepper. They add a savory, herby taste that pairs nicely with the lemon and gives it a little mediterranean flair.
For the full list of ingredients with measurements and instructions, see recipe card below.
How to Make Lemon Garlic Chicken Marinade
- In a bowl, stir together the lemon zest, lemon juice, garlic, apple cider vinegar, Dijon, lemon pepper, and oregano until everything is well mixed.
- While whisking, slowly pour in the olive oil until the marinade looks smooth and emulsified.
- Pat the chicken dry, place it in a large zip-top bag or bowl, and season with salt. Pour the marinade over the top and toss until the chicken is fully coated.
- Cover and refrigerate for at least 30 minutes (or up to 4 hours), then grill until cooked through.
Serve This Chicken With…
Pasta, salad, pizza, rice bowls, literally anything! The possibilities are truly endless here. Some of my personal favorite ways to serve this chicken is with our Lemon Ricotta Pasta, Chicken Caesar Pasta Salad, Lemon Chicken Pizza, Chicken Gyros, and our Mediterranean Rice Bowls.
Frequently Asked Questions
I wouldn’t recommend going much longer than 4 hours with this one. Because of the lemon juice and vinegar, the chicken can start to break down too much and get a little mushy if it sits too long.
You can, but fresh is best. The flavor is brighter and you also get the zest, which adds a lot more lemon flavor without extra acidity.
This marinade works great with just about any method. Grilling gives it the best flavor, but it’s also really good baked or cooked in a skillet if that’s easier.
More Easy Marinade Recipes
Have you tried this Lemon Garlic Chicken Marinade? I’d love to hear what you think and what you served it with! Don’t forget to take a pic and tag us on Instagram @favoritefamilyrecipes! 📸🍋
Lemon Garlic Chicken Marinade
Ingredients
- 2 large lemons, zested and juiced
- 3 teaspoons crushed garlic, about 3-4 cloves, crushed and minced
- 2 teaspoons cider vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon lemon pepper
- 1/2 teaspoon dried oregano
- 1/3 cup extra-virgin olive oil
- 2 pounds chicken
- 1 teaspoon salt
Instructions
- In a medium bowl, whisk together the lemon zest, lemon juice, crushed garlic, cider vinegar, Dijon mustard, lemon pepper, and oregano.
- Slowly drizzle in the olive oil while whisking constantly until the marinade is well combined and emulsified.
- Pound chicken flat so it is even thickness (this will help both with the marinade and cooking evenly). Pat the chicken dry and place it in a gallon-sized zip-top bag and sprinkle evenly with 1 teaspoon salt.
- Pour the marinade over the chicken and toss until evenly coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
- Remove the chicken from the marinade and grill, sauté, or bake until cooked through and the internal temperature reaches 165°F.
Notes
- Don’t skip patting the chicken dry before marinating. It helps the marinade stick better and keeps it from getting watery.
- If you have time, let the chicken sit out for 15-20 minutes before cooking. It helps it cook more evenly and stay juicy.
- Save a little extra marinade before adding the chicken if you want to brush some on while cooking or drizzle over the top at the end. (Just don’t reuse marinade that’s touched raw chicken.)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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