Description
A fresh and vibrant lemon herb chicken marinade that infuses chicken with bright citrus flavor and aromatic herbs, resulting in juicy, tender, and delicious meat.
Ingredients
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice (about 2 lemons)
- 3 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon paprika (optional)
- 1.5 to 2 pounds chicken (breasts, thighs, or drumsticks)
Instructions
- In a bowl, whisk together olive oil, lemon juice, minced garlic, and honey until well combined.
- Add parsley, thyme, rosemary, lemon zest, salt, black pepper, and paprika (if using). Mix well.
- Place the chicken in a large bowl or resealable bag and pour the marinade over it, ensuring all pieces are evenly coated.
- Cover or seal and refrigerate for at least 30 minutes, preferably 2 to 4 hours for best flavor.
- Remove chicken from marinade and cook using your preferred method: grill, bake at 200°C (400°F) for 20–25 minutes, or pan-sear until fully cooked.
- Ensure the internal temperature reaches 75°C (165°F) before serving.
Notes
- Do not marinate longer than 12 hours to avoid texture breakdown from the lemon juice.
- Use dried herbs if fresh are unavailable (use one-third the amount).
- Add Dijon mustard for extra tang or chili flakes for heat.
- For Mediterranean flavor, include oregano and a splash of vinegar.
- Store cooked chicken in the refrigerator for up to 3 days.
- Reheat gently in a skillet or microwave with a bit of moisture to keep it juicy.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 35 g
- Cholesterol: 95 mg
