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This lemon garlic chicken is irresistibly tender, juicy, and packed with flavor! Boneless chicken is coated in a sweet, zesty, and slightly spicy marinade, then grilled, baked, or pan-fried to perfection. Serve it with rice, pasta, or a fresh salad for an easy, family-friendly dinner everyone will love.
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Versatile Lemon Garlic Chicken Recipe
Chicken is one of my go-to meats to marinate and cook. Its mild flavor soaks up all the amazing spices and seasonings in the marinade. And the best part? I can make it year-round!
This garlic lemon chicken recipe is perfect for summer BBQs, but it’s also a breeze to whip up for a quick weeknight dinner. Whether I’m grilling, baking, or frying it in a skillet (like with this Skillet Lemon Chicken), this easy marinade works every time—perfect for busy evenings! Be sure to check out my step-by-step video and tips below to make your lemon garlic chicken perfect every time!
Craving something creamy? Try my Creamy Garlic Chicken for a delicious dinner this week!
Why I Love This Recipe
- Easy to prepare: Making this grilled chicken with lemon and garlic is as simple as mixing the ingredients in a bowl, letting the chicken marinate, and grilling it for a few minutes on each side. It’s the perfect solution for busy weeknights when I don’t have the energy to cook something complicated!
- Healthy and nutritious: Chicken is a great source of lean protein, and this recipe uses minimal oil, making it a healthier option than fried chicken. And even with just a simple lemon garlic marinade, it’s packed with flavor!
- Versatile: This garlic lemon chicken pairs perfectly with so many sides, like rice, baked potatoes (such as Baked Sweet Potato, and Parmesan Crusted Potatoes), roasted veggies (like Roasted Spring Vegetables, and Buttery Brown Sugar Roasted Carrots), or even a fresh salad (like Greek Salad). And if I have leftovers, I love using it in sandwiches, wraps, or salads the next day.
Ingredients You’ll Need
- Chicken – dark meat is best for this recipe because it has a nice, rich flavor than white meat. I like to use skin-on chicken thigh fillets as they remain tender even when slightly overcooked. And the skin makes it extra delicious! You can also use boneless chicken breasts if you prefer white meat.
- Lemon – I add both the zest and juice for that nice bright, tangy flavor. It also helps tenderize the chicken by breaking down the proteins as it marinates.
- Garlic
- Honey – If you don’t have honey on hand, you can easily substitute it with maple syrup or agave nectar for a similar sweetness and flavor.
- Olive oil
- Spices – I love using a combination of paprika, cumin, and chili flakes to add color, complex flavors, and subtle heat to the chicken.
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
Recipe Variations
- Mediterranean-inspired: Swap the spices with salt, pepper, and Italian seasoning for a Mediterranean twist. Serve it with olives, sun-dried tomatoes, and feta cheese for a fresh, flavorful touch.
- Stuffed chicken: Slice a pocket in the chicken breast or thigh fillet and stuff it with a creamy mixture of cream cheese, spinach, and garlic—talk about a burst of flavor in every bite!
- Skewers: Cube the chicken and marinate it in the honey lemon garlic marinade for a few hours. Thread the pieces onto skewers with veggies like bell peppers, onions, and zucchini for a fun, colorful meal.
How To Make Lemon Garlic Chicken
Grilling is a simple but fantastic way to cook chicken, especially when using a marinade like this one. It gives the chicken a slightly charred outer layer while keeping it tender and moist while cooking.
I always opt for fresh chicken thighs for the best results. But if you only have frozen chicken, make sure to thaw them in the fridge overnight so it does not lose too much moisture.
Start by deboning the chicken thighs, but leave the skin on. If you prefer skinless, you can always buy skinless, boneless chicken thighs. Mix up all the marinade ingredients in a bowl and give it a good whisk until everything’s well combined. Then, toss the chicken in the marinade—let it sit in the fridge for at least 30 minutes, or if you have the time, give it 2 hours. The longer it sits, the better the flavor will be!
Get the grill fired up and grill the chicken on both sides until it’s cooked through and the skin is nicely charred. Serve it warm with some lemon wedges—so good!
Pro tip: If you don’t feel like grilling, you can always bake the chicken in the oven at 400°F (207°C) for about 15-20 minutes, or pan-fry it in a skillet over medium to low heat.
Secrets To Perfect Lemon Garlic Chicken Every Time
- I usually debone the chicken thighs using a deboning knife, but if I’m short on time, I’ll grab pre-deboned chicken from the store to make things easier.
- I prefer keeping the skin on because it gives the chicken a nice, crispy texture when grilling. Plus, it adds extra flavor and helps keep the chicken juicy. If I’m aiming for a lighter option, skinless chicken fillets work just as well.
- To really pack in the flavor, I marinate the chicken for at least 30 minutes, but I find that 2 hours gives the best results with this citrus-based marinade. I don’t recommend marinating any longer, though, since it can turn the chicken mushy.
- I make sure not to overcook the chicken. It should feel firm, not rubbery, and the juices should run clear (not pink) when pricked with a fork. To be extra sure, I use a meat thermometer and aim for the USDA’s recommended internal temperature of 165°F (74°C).
Frequently Asked Questions
Lemon juice adds a lot of brightness and zestiness to your honey lemon garlic chicken. It also tenderizes the meat with the acids from the juice and zest.
No, you should not leave chicken in lemon juice overnight as the acids from the lemon can break down the proteins in the meat.
Absolutely! You can skip the chili flakes if you prefer a milder flavor. The marinade will still be tasty.
You can swap in other herbs like basil, thyme, or oregano. Basil gives a sweet, aromatic touch, thyme adds a savory depth, and oregano brings a slightly earthy flavor.
Boneless chicken thighs usually take about 6 to 8 minutes to cook on each side over medium to high heat.
Yes, air frying is a great option for this recipe! Preheat your air fryer to 375°F (190°C) and cook the marinated chicken for about 15-18 minutes, flipping halfway through, until it’s cooked through and the skin is crispy.
Yes! You can use the same marinade for tilapia or salmon, but the cooking time will be shorter. For tilapia, bake at 400°F (207°C) for 10-12 minutes until the fish is opaque and flakes easily. For salmon, bake at the same temperature for 12-15 minutes, depending on the thickness. Just be sure to check that the salmon reaches an internal temperature of 145°F (63°C) according to the USDA. And remember, don’t marinate the fish for more than 2 hours to keep its texture just right!
The secret to tender chicken is the marinade. In this garlic lemon chicken recipe, the combination of lemon juice, garlic, and honey helps to break down the proteins and fibers in the meat, making it more tender yet juicy.
This lemon garlic chicken recipe has 530 calories per serving.
What To Serve With This Recipe
This dish is best served with pasta (like Pasta Primavera or Creamy Garlic Parmesan Pasta), rice, or salad. For a wholesome meal and weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Lemon Garlic Chicken
Ingredients
- 20 oz (570g) skin on deboned chicken thighs
- lemon, sliced, for garnishing
Marinade:
- 3 cloves garlic, minced
- 2 1/2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoon olive oil
- 1 tablespoon honey
- 1/4 teaspoon paprika
- 1/4 teaspoon chili flakes
- 1/4 teaspoon ground cumin, optional
- 1 pinch salt
- 3 dashes ground black pepper
- 1 tablespoon chopped parsley leaves
Instructions
- Debone the chicken thighs, keeping the skin on. If you prefer skinless, you can buy boneless, skinless thighs. Mix all the marinade ingredients in a bowl and whisk to combine well. Marinate the chicken in a bowl or a sealable plastic bag for 30 minutes, or preferably for 2 hours.
- Fire up the grill and grill the chicken on both sides until it’s cooked through and the skin is charred. Alternatively, you can bake the chicken in an oven at 400°F (207°C) for about 15–20 minutes, or pan-fry it in a skillet over medium to low heat. Serve the chicken warm with lemon wedges.
Video
Notes
- I usually debone the chicken thighs using a deboning knife, but if I’m short on time, I’ll grab pre-deboned chicken from the store to make things easier.
- I prefer keeping the skin on because it gives the chicken a nice, crispy texture when grilling. Plus, it adds extra flavor and helps keep the chicken juicy. If I’m aiming for a lighter option, skinless chicken fillets work just as well.
- To really pack in the flavor, I marinate the chicken for at least 30 minutes, but I find that 2 hours gives the best results with this citrus-based marinade. I don’t recommend marinating any longer, though, since it can turn the chicken mushy.
- I make sure not to overcook the chicken. It should feel firm, not rubbery, and the juices should run clear (not pink) when pricked with a fork. To be extra sure, I use a meat thermometer and aim for the USDA’s recommended internal temperature of 165°F (74°C).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yummy
Thanks!
how long would you cook in the oven if you substituted the chicken for tilapia or salmon
It all depends on the thickness of the dish, but they will probably take half the time. :)
Can you marinate it overnight?
I wouldn’t as it is citrus/acidic based. No longer than 4 hours. 2 hours is the best.
Great recipe. Cooked it on the grill. Definitely will be making this again. Kept an eye on the temperature with instant read thermometer so I didn’t have dried out chicken. Had it with black beans and rice.
Nice!
This is a great recipe. I also add peppers, red onion & mushrooms. They all roast together. Perfect one pot meal. Thank you
Very good!