Grilled Chicken Marinade (Juicy Lemon Herb Chicken)

Grilled Chicken Marinade (Juicy Lemon Herb Chicken)

Course: Main Course, Main Dish

Cuisine: American

Keyword: best chicken marinade, chicken marinade for grilling, grilled chicken marinade, juicy chicken marinade, lemon herb chicken marinade, simple chicken marinade

Prep Time: 5

Cook Time: 30

Marinating Time: 4

Total Time: 4 35

Servings:

Calories: 545kcal

An easy grilled chicken marinade that makes juicy chicken every time. Lemon, garlic, fresh herbs and olive oil create a bright, flavorful chicken marinade for grilling.

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Equipment

Ingredients

2 fresh lemons , juiced and zested
3 cloves fresh garlic , minced
¼ cup extra virgin olive oil
½ teaspoon red pepper flakes
½ teaspoon coarse Kosher salt
½ teaspoon ground black pepper
¼ cup flat leaf parsley , minced
¼ cup fresh basil , minced
2 tablespoons fresh oregano , minced
1 - 1.5 pounds boneless skinless chicken breasts, chicken thighs or boneless thigh filets or drumsticks*

Instructions

In a small bowl, whisk together the zested and juices 2 fresh lemons, minced 3 cloves fresh garlic, ¼ cup extra virgin olive oil, ½ teaspoon red pepper flakes, ½ teaspoon coarse Kosher salt, ½ teaspoon ground black pepper, minced ¼ cup flat leaf parsley, ¼ cup fresh basil and 2 tablespoons fresh oregano.
Combine with the 1 - 1.5 pounds boneless skinless chicken breasts, chicken thighs or boneless thigh filets or drumsticks* in a large mixing bowl or an airtight plastic bag. Massage into the chicken.
Cover and marinate for a minimum of 30 minutes, but up to 12 hours. Do not marinate longer than 12 hours.
Remove the chicken from marinade, discarding remaining marinade mixture.
Heat the grill to medium-high heat (350°F) and oil the grates.
Cook on indirect heat for 20 minutes, turning, occasionally, or until internal temperature of chicken reaches 165°F.
Remove and allow to rest for 5-10 minutes before serving.
If you've tried this recipe, come back and let us know how it was in the comments or ratings.

Notes

If using chicken breasts, butterfly or tenderize them using the flat side of a meat mallet so they are uniform thickness. Alternately, you can score them with shallow slits on the meatiness topside about 1/2 inch apart to promote cooking without drying out the more slender tail end.

Nutrition