Simple Grilled Chicken Marinade
User Reviews
5
Simple Grilled Chicken Marinade
Description
The marinade combines lemon juice and zest for citrus brightness with olive oil as fat, Dijon mustard for tang and emulsification, and a mix of fresh herbs such as rosemary, thyme, and parsley for herbal depth. Fresh minced garlic and seasoning with kosher salt and black pepper complete the savory base. The chicken is marinated in this mixture for at least 2-3 hours or overnight to absorb the flavors fully.
After marinating, the chicken is grilled or seared on a hot surface until golden and cooked through, reaching an internal temperature of 165°F. Resting the chicken briefly before slicing allows juices to redistribute for moist results. The cooking time depends on thickness and cut type, with smaller breasts cooking faster than larger pieces or thighs.
This marinade suits stove-top grill pans, outdoor grills, or nonstick skillets, giving flexibility in cooking methods. The bright, fresh flavor profile makes it a versatile chicken dish that pairs well with a variety of sides.
For a sweeter tang, honey can be added to the marinade. For less acidity, reduce lemon juice quantity. When zesting, avoid the bitter white pith. The chicken can also be baked in a 425°F oven with adjusted times depending on size and cut.
Ingredients
- 2 lbs. chicken breast or boneless, skinless chicken thighs, boneless, skinless
For the Marinade
- ¼ cup lemon juice
- 1 tablespoon lemon zest
- ¼ cup olive oil
- ¼ cup Dijon mustard
- ¼ cup fresh herbs I used a combination of rosemary, thyme and parsley, but fresh basil, chives, oregano or cilantro will all work well, finely chopped
- 1 tablespoon garlic minced, fresh
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper ground
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
- Add 2 tablespoons of honey to the marinade for a touch of sweetness.
- Reduce lemon juice to 2 tablespoons to lower acidity if desired.
- When zesting lemon, avoid scraping the bitter white pith under the peel.
- To bake instead of grill, cook chicken at 425°F for 20-45 minutes depending on thickness and cut.
- Use a nonstick skillet, grill pan, or griddle on medium-high heat for stovetop cooking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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