This post may contain affiliate links. Please read our disclosure policy.
Whenever I’m short on time but still want something that tastes amazing, I turn to this lemon garlic chicken marinade. It’s bright, flavorful, and ridiculously easy to throw together.
I keep a batch in the freezer ready to go because let’s be real some days, I just need dinner to handle itself. Whether I’m grilling, roasting, or pan searing, this garlic and lemon chicken marinade gives the chicken a gorgeous golden crust and locks in all that juicy flavor. It’s my go-to for a weeknight win or meal prep magic. That lemony garlicky bite? Chef’s kiss every time.
Ingredients for lemon garlic chicken
- Boneless skinless chicken thighs – Stay juicy and tender, even if you slightly overcook them.
- Lemon zest and juice – Adds brightness and tang that cuts through the richness.
- Dried oregano – Brings that earthy Mediterranean flavor.
- Paprika – Adds color and a gentle smokiness.
- Onion powder – Deepens the flavor without overpowering.
- Black pepper & salt – Balance everything out.
- Fresh dill – Adds a punch of freshness.
- Olive oil – Helps the marinade coat the chicken evenly and keeps it moist during cooking.
- Honey – A touch of sweetness to balance the acidity.
- Minced garlic – The star of the show, aromatic and savory.
Helpful Tips
Yes! Chicken breasts work great, just don’t overcook them, pull them at 162°F and let them rest to reach 165°F.
Absolutely. Freeze it flat in a Ziploc bag for up to 2 months. Thaw overnight in the fridge before cooking.
At least 2 hours, but overnight gives the best flavor.
Rice, mashed potatoes, or even inside a pita with tzatziki.
Lemon Garlic Chicken Marinade
Ingredients
- 1 ½ lbs boneless skinless chicken thighs
- Zest of 1 lemon
- Juice of 1 lemon
- 1 tsp dried oregano
- 1 tsp paprika
- 1 tsp onion powder
- ¼ tsp black pepper
- 1 tsp dill , chopped
- Pinch salt
- ¼ cup olive oil
- 1 tbsp honey
- 5 cloves garlic , minced
Instructions
- Add the chicken thighs to a ziploc bag or a medium sized bowl.
- In a small bowl combine the lemon zest, lemon juice, oregano, paprika, onion powder, pepper, dill, salt, olive oil, honey and garlic. Add a few tablespoons of water and whisk together.
- Pour the marinate over the chicken and let marinate in the refrigerator for two hours and up to overnight. You can also freeze the chicken with the marinade and it will last for two months.
- Cook the chicken either on the stove, in the oven or on a grill. It should take about 5 minutes per side to cook. Cooking times might slightly vary but the internal temperature should be 165 degrees.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
