Best Grilled Chicken Marinade
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Additional Time
1 d
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Total Time
1 d 35 mins
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Servings
4
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Calories
545 kcal
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Course
Main Course
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Cuisine
American
Best Grilled Chicken Marinade
Description
The marinade uses a fresh mix of lemon juice, olive oil, minced garlic, red pepper flakes, kosher salt, ground black pepper, and a blend of minced flat-leaf parsley, basil, and oregano. This combination brings acidity from citrus, pungency from garlic, herbal brightness, and a touch of heat. Coating pieces of whole chicken in this mixture and massaging it in ensures even flavor distribution.
After marinating in the refrigerator for at least two hours and up to 24 hours, the chicken is grilled over indirect medium-high heat. Cooking takes about 30 minutes, with occasional turning, until the internal temperature reaches 165°F (75°C). Resting the chicken before serving helps juices redistribute.
This marinade offers a flavorful foundation for grilled chicken that can be served on its own, with sides, or incorporated into salads or sandwiches. The lemon and herbs create a balanced profile that enhances the chicken without overpowering it.
Freezing uncooked chicken together with the marinade is possible for convenience; thaw the package in the refrigerator overnight before grilling.
Ingredients
- ¼ cup lemon juice
- ¼ cup extra virgin olive oil
- 3 cloves garlic , minced
- ½ teaspoon red pepper flakes
- ½ teaspoon kosher salt
- ½ teaspoon black pepper ground
- ¼ cup flat leaf parsley , minced
- ¼ cup basil , minced
- 2 tablespoons oregano , minced
- 1 chicken cut into pieces, whole
Instructions
- Combine the lemon juice, olive oil, garlic, red pepper flakes, Kosher salt, black pepper, parsley, basil and oregano in a bowl.
- Mix well.
- Combine with the chicken in a large mixing bowl or an airtight plastic bag. Massage into the chicken.
- Refrigerate at least 2 hours, but up to 24 hours.
- Remove chicken from marinade, discarding remaining marinade mixture.
- If grilling, heat to medium-high heat.
- Cook on indirect heat for 30 minutes, turning, occasionally, or until internal temperture of chicken reaches 165 degrees.
- Remove and allow to rest for 5 minutes before serving.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings.
Notes
- Marinate chicken for 2 to 24 hours to intensify flavor penetration.
- For freezing, combine chicken and marinade in a freezer bag, thaw overnight before cooking.
- Grill chicken until internal temperature reaches 165°F (75°C) for safety.
- Allow cooked chicken to rest 5 minutes before serving for juiciness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 545 kcal
% Daily Value*
| Calories | 545kcal | 27% |
| Carbohydrates | 4g | 1% |
| Protein | 36g | 72% |
| Fat | 42g | 65% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 143mg | 48% |
| Sodium | 432mg | 18% |
| Potassium | 437mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 780IU | 16% |
| Vitamin C | 14.9mg | 17% |
| Calcium | 73mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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