Go Back
–+ servings
Bowl of lemon garlic chicken marinade with grilled chicken breasts on the side.
Print Recipe
No ratings yet

Lemon Garlic Chicken Marinade

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.
Prep Time10 minutes
Marinating Time30 minutes
Total Time40 minutes
Course: Marinade
Cuisine: American, Mediterranean
Keyword: Lemon Garlice Chicken Marinade
Servings: 4 servings
Calories: 414kcal
Author: Erica Walker

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.
    Glass bowl with lemon zest, juice and seasonings mixed. Whisk on the side.
  • Slowly drizzle in the olive oil while whisking constantly until the marinade is well combined and emulsified.
    Mixing bowl with lemon garlic marinade for chicken. Whisks on the side.
  • 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.
    Ziplock bag with salted chicken breasts and lemon marinade on the side.
  • Pour the marinade over the chicken and toss until evenly coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
    Ziplock bag with chicken breasts marinating in lemon garlic mixture.
  • Remove the chicken from the marinade and grill, sauté, or bake until cooked through and the internal temperature reaches 165°F.
    Tongs with lemon garlic grilled chicken breasts.

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

Calories: 414kcal | Carbohydrates: 6g | Protein: 21g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 667mg | Potassium: 299mg | Fiber: 2g | Sugar: 1g | Vitamin A: 171IU | Vitamin C: 31mg | Calcium: 36mg | Iron: 2mg