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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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
