Description
This zesty Lemon Garlic Chicken Marinade infuses boneless skinless chicken breasts with bright citrus flavors, garlic, and Italian herbs for a deliciously tender and flavorful meal. Perfect for grilling, pan-frying, or baking, this versatile marinade enhances your chicken with a refreshing, savory twist, ideal for a quick weeknight dinner or weekend cookout.
Ingredients
Scale
Chicken
- 2 pounds boneless skinless chicken breasts (about 3-4 large)
Marinade
- 4 tablespoons olive oil
- 1 tablespoon white wine vinegar
- Juice of 2 lemons
- 4 cloves garlic, minced
- 1 teaspoon dried garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
Instructions
- Pound chicken: Place the chicken breasts inside a heavy-duty plastic bag or between two sheets of plastic wrap. Use a rolling pin or meat mallet to gently pound the chicken until it reaches an even thickness of about 0.5 to 0.75 inches. This step ensures even cooking and tenderizes the meat.
- Make marinade: In a small measuring jug, whisk together the olive oil, white wine vinegar, fresh lemon juice from 2 lemons, minced garlic, dried garlic powder, Italian seasoning, sea salt, and ground black pepper. This combination creates a flavorful and aromatic marinade that will infuse the chicken.
- Marinate chicken: Place the pounded chicken in the plastic bag or freezer bag if you used plastic wrap initially. Pour the prepared marinade over the chicken, seal the bag tightly after removing as much air as possible, and massage the marinade into the chicken to coat it evenly. Put the bag in a dish to catch any leaks and refrigerate for at least 30 minutes, up to 2 days, allowing the chicken to absorb all the flavors.
- Cook chicken: When ready to cook, remove the chicken from the refrigerator about 15 minutes beforehand to take off the chill. Shake off any excess marinade and discard it to avoid cross-contamination. Cook the chicken using your preferred method—such as grilling, pan-frying, or baking—until the internal temperature reaches 165°F (74°C) and the juices run clear. After cooking, let the chicken rest for 5-10 minutes before slicing or serving to retain its juices.
Notes
- For best flavor, marinate the chicken for at least 2 hours or overnight if time allows.
- Can be cooked on grill, stovetop pan, or baked in the oven at 375°F for about 20-25 minutes.
- Ensure chicken reaches an internal temperature of 165°F to guarantee it is fully cooked and safe to eat.
- Discard leftover marinade that has been in contact with raw chicken to prevent foodborne illness.
- Serve with a side of steamed vegetables, rice, or a fresh salad for a complete meal.
