If you live in the US, you probably eat about 118 pounds of chicken every year. And while that’s a national average, chicken gets boring when served the old fashioned way. Try lemon chicken marinade with herbs and garlic for a new way to enjoy a classic protein.
The acid from the lemon juice helps tenderize the chicken, while the herbs and spices give it great flavor. Perfect to throw on the grill on a warm summer night!
Lemon Chicken Marinade
Chicken is a versatile (and affordable) protein and we use it regularly in our homes. Everything from easy, Crockpot meals like salsa chicken to mouth-watering Italian chopped chicken salad. I really like marinades because they add flavor to the meat for the best flavor.
This recipe calls for fresh herbs because I have a variety growing in the garden this time of year. Fresh herbs still contain volatile oils that give them a strong flavor. These volatile oils are similar to the ones you get when you buy essential oils.
If you only have dried herbs, don’t worry! Dried herbs also work, you may want to let the marinade soak into the meat longer. Another tip: keep fresh dried herbs on hand. This way when you take the spice jar out of the pantry it is still fragrant, not dusty and bad tasting. I also like to crush the dried herbs in my hand before using them. This helps release some of those volatile oils (aka more flavor).
What Meat Is Best To Use?
Okay, so officially this recipe is for lemon garlic chicken marinade, but it’s actually much more than that. You can use it on any cut of chicken: wings, thighs, legs, or breast. But it is also a delicious way to eat other meat. My family also enjoys it with shrimp, salmon, pork chops, or even stir-fried vegetables.
How to use Lemon Chicken Marinade
Sometimes I’ll put the meat in the bottom of a casserole dish and pour the marinade over that. Turn while marinating. Or these reusable bags from ZipTop work well too. You just want to make sure the marinade is close to the chicken so all the flavors come together.
This is a great recipe to make ahead of time because the chicken can marinate for up to 24 hours. And the longer you wait, the better the taste. That means throw it together and put it in the fridge on Friday for a Saturday dinner.
It’s great on the grill and helps keep the meat from burning during cooking. Works great with pan-fried chicken or oven-baked lemon chicken. And if you want more lemon flavor, use fresh lemon wedges. I’ll usually add chopped parsley for a pop of color.
Herb and Lemon Chicken Marinade
- ½ cup olive oil
- ¼ cup fresh lemon
- 1 TBSP lemon juice
- 4 cloves garlic (milled)
- 1 TBSP fresh rosemary (chopped, or 1 tablespoon dried rosemary)
- 1 TBSP fresh thyme (or 1 teaspoon dried thyme)
- 2 TBSP fresh parsley (chopped, or 2 tsp dried parsley)
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Dijon mustard (optional)
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In a bowl or mason jar, combine olive oil, lemon juice, lemon zest, garlic, herbs, salt, pepper, and Dijon mustard if using.
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Place the chicken in a glass container or reusable storage bag and pour the marinade over it. If your mixing bowl is big enough you can just put the chicken in there.
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Cover and refrigerate for at least 2 hours or up to 24 hours.
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Remove the chicken from the marinade and discard any remaining chicken lemon marinade.
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Broil, bake, or sear the pan until the chicken reaches an internal temperature of 165°F.
Nutrition Facts
Herb and Lemon Chicken Marinade
Price per serving (1 serving)
Calories 126
Calories from Fat 126
% Daily value*
Oil 14g22%
Saturated Fat 2g13%
Polyunsaturated fat 1g
Monounsaturated fat 10g
Sodium 299 mg13%
Potassium 30 mg1%
Carbohydrates 2g1%
Fiber 0.4g2%
Sugar 0.3g0%
Proteins 0.3g1%
Vitamin A 135 IU3%
Vitamin C 7 mg8%
Calcium 11 mg1%
An instrument 0.4 mg2%
* Percent Daily Values are based on a 2000 calorie diet.
- For more lemon flavor, use fresh lemon wedges and a sprinkling of chopped parsley.
- This recipe makes enough for 2-3 pounds of chicken or 8-12 servings.
What to Eat with Lemon Chicken
There are many new and exciting side dishes. Whether you’re gardening or finding something at the local farmers market, colorful fruits and vegetables are plentiful in the summer. And even if you don’t do this in the summer, it still goes well with the other parties.
Try a classic potato dish or a simple green salad for a quick meal. We also like grilled asparagus or roasted summer squash. Here are some ideas
What are some of your favorite ways to eat chicken? Leave a comment and let us know!
