This Easy Lemon Chicken Marinade comes together in about 5 minutes and only requires 6 ingredients, plus salt & pepper. Bake, grill, or pan fry the chicken for the easiest dinner. It is so juicy and tender.
This lemon garlic chicken marinade is full of flavor, just like my Greek Yogurt Marinated Chicken.
Don't have time to marinate? Try my Sheet Pan Chicken and Green Beans Dinner recipe or Easy Creamy Lemon Chicken instead.
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Why You’ll Love This Recipe
- Only 8 ingredients - The marinade only requires 6 ingredients plus salt & pepper. So easy!
- Hands off - The chicken needs to marinate for at least 2 hours but that is the most “difficult” part of the recipe.
- Versatile - You can use thighs, breasts, drums, or wings for this recipe. The chicken can be baked, grilled, or pan fried. You could even sous vide it!
- Lots of lemon - The marinade has lemon juice and zest for extra lemon flavor.
- Juicy & tender - The lemon tenderizes it and keeps it super moist inside.
- Customizable - Add your favorite herbs and spices.
Ingredients & Substitutions
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Chicken: You can also use chicken thighs or drumsticks.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Lemon Chicken Marinade
Quick Overview
- Make marinade.
- Marinate & cook.
Step by Step Instructions
Be sure to marinate the chicken for at least 2 hours so it can absorb all of the flavors.
Step 1: In a small food processor or blender, add the olive oil, lemon zest, lemon juice, mustard, garlic, Italian seasoning, salt, pepper, and paprika. Blend until completely smooth. (Alternatively, mince the garlic finely and whisk all of the ingredients together.)
Step 2: In a large bowl or zip top bag, combine the chicken and the marinade until it is completely coated. Marinate in the refrigerator for 2-12 hours.
Step 3: Preheat the oven to 425 degrees. Place the chicken on a large sheet pan, shaking off excess marinade.
Step 4: Bake for 20-25 minutes or until the internal temperature reaches 165 degrees. Optional: Broil for 2-3 minutes to char the top. Rest for 5 minutes before slicing.
Recipe Serving Suggestions
This simple lemon chicken pairs perfectly with a variety of side dishes. Here are some of my favorites:
- Lebanese Potato Salad (made without mayo, super light & fresh)
- Easy Caesar Salad Recipe (no anchovies or egg, extra cheesy)
- Air Fryer Cheesy Scalloped Potatoes (small batch, creamy, easy)
- Panera Copycat Broccoli Cheddar Mac & Cheese (better than the restaurant, creamy, cheesy)
- Cast Iron Fried Corn (crispy, salty, sweet)
Expert Tips & Variations
- Marinate for at least 2 hours. This will allow the chicken to absorb all of those yummy flavors. With that being said, I do not recommend marinating the chicken for more than 12 hours because of the acidity. Lemon juice will break down the proteins too much making it mushy, rubbery, or tough. It can also become too salty.
- Shake off excess. If you leave much marinade on the chicken or pour the leftovers on top before cooking, it will boil instead of roast in the oven.
- Use a meat thermometer. This is the best way to ensure the chicken comes out juicy and tender. If it comes out dry, it was likely overcooked.
- Rest. Allow the meat to rest for about 5 minutes before slicing so it remains juicy.
- Marinate & freeze. Follow the recipe through Step 2 using a freezer safe bag. Be sure to squeeze all of the air out of the bag and label it. Freeze for up to 3 months. Thaw in the fridge for about 24 hours. The chicken will marinate as it thaws. This is a great time saver and makes meal prepping even easier.
- Grill, pan-fry, or slow cook. If you do not want to bake the chicken, you can grill it, sear it on the stove, or slow cook in a crock pot or dutch oven. You can even air fry it at 400 degrees. Just be sure to cook it until it reaches 165 degrees. Cooking times and temperature will vary depending on the cut used.
Recipe FAQs
Yes, as long as you do not marinate it for more than 12 hours. In fact lemon juice gives it a great flavor and makes it super tender and juicy.
It can sit for about 12 hours max.
For acidic marinades, I recommend 2-12 hours.
Lemon juice is a little less punchy so I recommend it for this recipe instead of vinegar. In a pinch, swap the lemons for about ¼ cup of apple cider vinegar.
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Easy Lemon Chicken Marinade
Ingredients:
- ⅓ cup olive oil
- 2 large lemons, zested & juiced
- 1 ½ Tablespoons dijon mustard
- 8-10 cloves garlic
- 1 Tablespoon Italian seasoning
- 1 ½ teaspoons Morton kosher salt
- 1 teaspoon fresh cracked black pepper
- 1 teaspoon smoked paprika
- 4 boneless skinless chicken breasts (2 pounds)*
Instructions:
- In a small food processor or blender, add the olive oil, lemon zest, lemon juice, mustard, garlic, Italian seasoning, salt, pepper, and paprika. Blend until completely smooth. (Alternatively, mince the garlic finely and whisk all of the ingredients together.)
- In a large bowl or zip top bag, combine the chicken and the marinade until it is completely coated. Marinate in the refrigerator for 2-12 hours.
- Preheat the oven to 425 degrees. Place the chicken on a large sheet pan, shaking off excess marinade.
- Bake for 20-25 minutes or until the internal temperature reaches 165 degrees. Optional: Broil for 2-3 minutes to char the top. Rest for 5 minutes before slicing.
Notes:
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Chicken: You can also use chicken thighs or drumsticks.
- Marinate for at least 2 hours. This will allow the chicken to absorb all of those yummy flavors. With that being said, I do not recommend marinating the chicken for more than 12 hours because of the acidity. Lemon juice will break down the proteins too much making it mushy, rubbery, or tough. It can also become too salty.
- Shake off excess. If you leave much marinade on the chicken or pour the leftovers on top before cooking, it will boil instead of roast in the oven.
- Use a meat thermometer. This is the best way to ensure the chicken comes out juicy and tender. If it comes out dry, it was likely overcooked.
- Rest. Allow the meat to rest for about 5 minutes before slicing so it remains juicy.
- Marinate & freeze. Follow the recipe through Step 2 using a freezer safe bag. Be sure to squeeze all of the air out of the bag and label it. Freeze for up to 3 months. Thaw in the fridge for about 24 hours. The chicken will marinate as it thaws. This is a great time saver and makes meal prepping even easier.
- Grill, pan-fry, or slow cook. If you do not want to bake the chicken, you can grill it, sear it on the stove, or slow cook in a crock pot or dutch oven. You can even air fry it at 400 degrees. Just be sure to cook it until it reaches 165 degrees. Cooking times and temperature will vary depending on the cut used.
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