Simple Grilled Chicken Marinade
User Reviews
5.0
27 reviews
Excellent
Simple Grilled Chicken Marinade
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Lemon, garlic, and herbs make this easy marinade the perfect companion for grilled chicken!
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Ingredients
- 2 lbs. boneless, skinless chicken breasts or boneless, skinless chicken thighs
For the Marinade
- ¼ cup lemon juice
- 1 tablespoon lemon zest
- ¼ cup olive oil
- ¼ cup Dijon mustard
- ¼ cup finely chopped fresh herbs (I used a combination of rosemary, thyme and parsley, but fresh basil, chives, oregano or cilantro will all work well)
- 1 tablespoon minced fresh garlic
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
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Instructions
- Place the chicken in a large zip-top plastic bag or bowl. Set aside. In a bowl or measuring cup, whisk together all of the marinade ingredients until completely combined.
- Pour marinade into the bag with the chicken. Seal the bag and gently toss to make sure that the chicken is completely coated in marinade. Refrigerate for at least 2-3 hours, or overnight.
- When ready to cook, remove chicken from the bag and discard the marinade. Heat a nonstick pan, grill pan, or outdoor grill over medium-high heat. Coat the grill grates or pan with about a teaspoon of oil so that the chicken doesn’t stick. Sear or grill the chicken on each side until golden, crispy, and cooked through (about 5 minutes per side for small, thin chicken breasts, up to 10-12 minutes per side for larger, thick chicken breasts, or about 6-7 minutes for chicken thighs). The meat is done when it reaches an internal temperature of 165°F. Allow the meat to rest for about 5 minutes before slicing and serving.
Notes
- For a hint of sweetness in the marinade, add 2 tablespoons of honey. If you prefer a less-acidic marinade, use just 2 tablespoons of lemon juice.
- For a hint of sweetness in the marinade, add 2 tablespoons of honey.
- If you prefer a less-acidic marinade, use just 2 tablespoons of lemon juice.
- When zesting the lemon, be careful that you only scrape off the outer layer of the peel. Do not scrape off any of the bitter white pith. To bake the chicken in the oven, remove the chicken from the marinade and bake in a 425°F oven for 20-30 minutes for thin, small chicken breasts, about 30-45 minutes for thick, large chicken breasts, or about 20 minutes for boneless, skinless chicken thighs. Prepare this grilled chicken breast on the stove by using a nonstick skillet or griddle, or an indoor grill pan. Heat the pan on the stovetop over medium-high heat and cook the chicken according to the instructions below.
- When zesting the lemon, be careful that you only scrape off the outer layer of the peel. Do not scrape off any of the bitter white pith.
- To bake the chicken in the oven, remove the chicken from the marinade and bake in a 425°F oven for 20-30 minutes for thin, small chicken breasts, about 30-45 minutes for thick, large chicken breasts, or about 20 minutes for boneless, skinless chicken thighs.
- Prepare this grilled chicken breast on the stove by using a nonstick skillet or griddle, or an indoor grill pan. Heat the pan on the stovetop over medium-high heat and cook the chicken according to the instructions below.
Nutrition Information
Show Details
Serving
1/6 of the chicken and marinade
Calories
264kcal
(13%)
Carbohydrates
2g
(1%)
Protein
32g
(64%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Cholesterol
96mg
(32%)
Sodium
682mg
(28%)
Potassium
598mg
(17%)
Vitamin A
255IU
(5%)
Vitamin C
11mg
(12%)
Calcium
19mg
(2%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Serving | 1/6 of the chicken and marinade | |
| Calories | 264kcal | 13% |
| Carbohydrates | 2g | 1% |
| Protein | 32g | 64% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 96mg | 32% |
| Sodium | 682mg | 28% |
| Potassium | 598mg | 13% |
| Vitamin A | 255IU | 5% |
| Vitamin C | 11mg | 12% |
| Calcium | 19mg | 2% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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