Lemon Garlic Chicken Recipe

Introduction

This Lemon Garlic Chicken is a bright and flavorful dish perfect for any weeknight dinner. Marinated in a tangy lemon and garlic mixture, the chicken turns juicy and tender with just the right amount of herbaceous notes. It’s versatile and easy to prepare using several cooking methods.

Ingredients

• 1/2 cup olive oil
• 2 lemons, juiced and zested (about 1/4 cup juice)
• 4 cloves garlic, minced
• 2 teaspoons fresh thyme leaves, minced (or 1/2 teaspoon dried thyme / 1/4 teaspoon ground thyme)
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 pounds boneless chicken breasts (or substitute chicken thighs or tenders)

Instructions

1. Step 1: In a gallon-sized freezer bag, combine the olive oil, lemon juice and zest, garlic, thyme, salt, and pepper. Seal the bag and shake to mix.
2. Step 2: Add the chicken to the bag, seal it, and massage the marinade over the chicken pieces to coat them evenly.
3. Step 3: Place the bag in the refrigerator and marinate for at least 2 hours or up to 24 hours. Set the bag inside a container to catch any leaks.
4. Step 4: Cook the chicken using your preferred method until it reaches an internal temperature of 165°F and is no longer pink inside:
   • Bake: Preheat oven to 400°F. Arrange chicken in a sprayed casserole dish or rimmed baking sheet. Bake uncovered for 20-25 minutes, adjusting for thickness.
   • Slow Cooker: Place chicken (with or without marinade) in slow cooker and cook on LOW for 2 1/2 to 3 1/2 hours.
   • Instant Pot: Add chicken, marinade, and 1/3 cup chicken broth (1/2 cup more if using an 8-quart pot) to a 6-quart Instant Pot. Seal and cook on high pressure for 7 minutes, then quick release.
   • Grill: Pound chicken to about 3/4 inch thick or slice in half lengthwise. Preheat grill to medium-high (400-450°F). Grill for 4-6 minutes per side with the lid closed until cooked through.
5. Step 5: To make extra sauce, bring the leftover marinade to a rolling boil in a small pot for at least 1 minute. Strain if desired and serve over the cooked chicken.

Tips & Variations

• Use chicken thighs for a richer, juicier result and slightly longer cooking time.
• Marinate overnight for even more intense lemon and garlic flavor.
• Pound chicken evenly for consistent grilling and quicker cooking.
• Serve with fresh herbs like parsley or a side of steamed vegetables or rice for a complete meal.

Storage

Store cooked chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or covered skillet to keep it moist. Leftover sauce can be refrigerated separately for up to 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken for marinating to ensure the flavors penetrate well and cook evenly.

Is it safe to use the marinade as a sauce?

Only if you bring the marinade to a full boil for at least one minute to kill any bacteria from raw chicken before serving it as a sauce.

Lemon Garlic Chicken Recipe

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★★★★★

4.9 from 95 reviews

• Author: lina
• Total Time: 2 hours 30 minutes (minimum marinating plus cooking time by baking method)
• Yield: 4 servings 1x

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Description

Lemon Garlic Chicken is a flavorful and versatile dish featuring juicy boneless chicken breasts marinated in a zesty blend of lemon juice, garlic, fresh thyme, and olive oil. This recipe offers multiple cooking methods including baking, slow cooking, Instant Pot, or grilling, making it adaptable to your kitchen setup. The marinade imparts bright and aromatic citrus and herb notes that perfectly complement the tender chicken, ideal for a quick weeknight dinner or a weekend meal.

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Ingredients

Scale 1x2x3x

Marinade Ingredients

• 1/2 cup olive oil
• 2 lemons (juiced and zested; about 1/4 cup juice)
• 4 cloves garlic (minced)
• 2 teaspoons fresh thyme leaves (minced; substitute with 1/2 teaspoon dried thyme or 1/4 teaspoon ground thyme)
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

Chicken

• 2 pounds boneless chicken breasts (substitute with chicken thighs or tenders, if desired)

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Instructions

1. Mix Up Marinade: In a gallon-sized freezer bag, combine olive oil, lemon juice and zest, minced garlic, thyme, salt, and black pepper. Seal the bag and shake to mix thoroughly. Add the chicken breasts to the bag, reseal, and massage the bag to ensure the chicken is evenly coated with the marinade.
2. Marinate Chicken: Place the sealed bag with chicken in the refrigerator. Allow it to marinate for a minimum of 2 hours and up to 24 hours for enhanced flavor and tenderness. To prevent leaks, place the bag inside a container during refrigeration.
3. Cook Chicken: Choose one of the following methods to cook the marinated chicken until it reaches an internal temperature of 165°F and is no longer pink inside:
   • Bake in Oven: Preheat oven to 400°F. Arrange chicken pieces in a casserole dish or rimmed baking sheet sprayed with cooking spray. Bake uncovered for approximately 20-25 minutes, checking doneness depending on thickness.
   • Slow Cooker: Place the chicken, with or without marinade, into slow cooker. Cover and cook on LOW for 2 1/2 to 3 1/2 hours to avoid overcooking and dryness.
   • Instant Pot: Add chicken, marinade, and 1/3 cup chicken broth (add an additional 1/2 cup if using an 8-quart pot) to a 6-quart Instant Pot. Seal the lid and cook at high pressure for 7 minutes. Use quick pressure release, then drain excess liquid.
   • Grill: Pound chicken breasts to about 3/4 inch thickness or slice in half lengthwise to ensure fast and even cooking. Preheat grill to medium-high heat (400-450°F) and clean grates. Grill chicken for 4-6 minutes per side, closing the lid between flips, until fully cooked.
4. Make Extra Sauce (Optional): Instead of discarding the leftover marinade, transfer it to a small pot and bring to a rolling boil over medium heat on the stovetop for at least 1 minute to kill bacteria. Strain if desired, and drizzle the sauce over the cooked chicken for extra flavor.

Notes

• Marinate the chicken for at least 2 hours, but for best flavor and tenderness, aim for 6-24 hours.
• If using chicken thighs instead of breasts, adjust cooking times accordingly as thighs generally take a bit longer.
• Always ensure chicken is cooked to an internal temperature of 165°F to ensure safety.
• When grilling, pounding the chicken to an even thickness helps it cook evenly and quickly.
• Boiling leftover marinade is crucial if you plan to use it as a sauce to avoid foodborne illness.
• Use fresh thyme for best flavor but dried thyme substitutions work well in a pinch.
• Use a meat thermometer to check for doneness rather than relying solely on timing, as thickness can vary.

• Prep Time: 10 minutes
• Cook Time: 20 minutes (baking) / 2.5 to 3.5 hours (slow cooker) / 7 minutes (Instant Pot) / 8 to 12 minutes (grilling)
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: Lemon Garlic Chicken, Chicken Marinade, Easy Chicken Recipe, Baked Chicken, Grilled Chicken, Instant Pot Chicken, Slow Cooker Chicken, Weeknight Dinner