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This lemon garlic chicken recipe is super tender, juicy, and flavorful! Boneless chicken drenched in a sweet, zesty, and spicy marinade, grilled, baked, or pan-fried to perfection, and served with rice, pasta, or salad for a quick family-friendly dinner.
Chicken is one of my favorite meats to marinate and cook. It has a mild taste that soaks up all the delicious flavors and spices in the marinade. The best part? I can serve it all year round!
This garlic lemon chicken recipe is perfect for summer outdoor BBQs, but it’s also great for an easy weeknight meal. Aside from grilling, I can also bake it in the oven or fry it in a skillet, like with this Skillet Lemon Chicken. So even on a busy weeknight, I can make this simple chicken marinade work for me!
Looking for something creamy? Make my Creamy Garlic Chicken recipe for dinner this week!
Why You’ll Love This Recipe
- Easy to prepare. Making this lemon garlic chicken is as easy as combining all the ingredients in a bowl, leaving the chicken to marinate, and grilling for a few minutes on each side. It’s perfect for busy weeknights when I’m too tired to cook a complex meal!
- Healthy and nutritious. Chicken is one of the best sources of lean protein. This recipe also uses minimal oil, making it a healthier option than fried chicken dishes. Plus, it’s super delicious even with a simple lemon garlic marinade.
- Versatile. Garlic lemon chicken pairs well with different side dishes like rice, baked potatoes, roasted vegetables, and even salads. And if I have leftovers, I can use it in sandwiches, wraps, or salads for lunch the next day.
Ingredients
- 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 – infuses the chicken with bold and aromatic flavors that pair well with lemon.
- Honey – balances out the tanginess and adds a touch of sweetness to the chicken.
- Olive oil – coats the lemon garlic chicken to seal in the moisture and keep it tender and succulent as it cooks on the grill.
- Spices – I love using a combination of paprika, cumin, and chili flakes to add color, complex flavors, and subtle heat to the chicken.
See the recipe card for full information on ingredients.
Variations
- Mediterranean inspired. Swap the spices above with salt, pepper, and Italian seasoning. Serve with some olives, sun-dried tomatoes, and feta cheese for a nice Mediterranean twist.
- Stuffed chicken. Slice a pocket in the chicken breast or thigh fillet and insert a mixture of cream cheese, spinach, and garlic for a burst-in-your-mouth experience.
- Skewers. Cube the chicken and soak it in the honey lemon garlic chicken marinade for a few hours. Thread them onto skewers with vegetables like bell peppers, onions, and zucchini.
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.
Expert Tips
- I debone the chicken thighs using a deboning knife, but you can also opt for pre-deboned chicken from the grocery store to save time and effort.
- I like to keep the skin on to get a nice, crispy texture when grilling. It also adds more flavor and helps maintain the juiciness of the lemon and garlic chicken. If I’m looking for a healthier alternative, I can always buy skinless chicken fillets.
- To infuse more flavor into the chicken, I marinate it for at least 30 minutes or up to 2 hours. I find that 2 hours works best for a citrus-based marinade like this one. I don’t recommend marinating any longer, as it can make the texture too mushy.
- I make sure not to overcook the chicken. It should be firm, not rubbery, and the juices should run clear (not slightly pink) when pricked with a fork. I use a meat thermometer to check for doneness, aiming to reach the recommended recommended USDA internal temperature of 165°F (74°C), according to the FDA.
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.
Boneless chicken thighs usually take about 6 to 8 minutes to cook on each side over medium to high heat.
No, you should not leave chicken in lemon juice overnight as the acids from the lemon can break down the proteins in the meat.
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, 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 debone the chicken thighs using a deboning knife, but you can also opt for pre-deboned chicken from the grocery store to save time and effort.
- I like to keep the skin on to get a nice, crispy texture when grilling. It also adds more flavor and helps maintain the juiciness of the lemon and garlic chicken. If I’m looking for a healthier alternative, I can always buy skinless chicken fillets.
- To infuse more flavor into the chicken, I marinate it for at least 30 minutes or up to 2 hours. I find that 2 hours works best for a citrus-based marinade like this one. I don’t recommend marinating any longer, as it can make the texture too mushy.
- I make sure not to overcook the chicken. It should be firm, not rubbery, and the juices should run clear (not slightly pink) when pricked with a fork. I use a meat thermometer to check for doneness, aiming to reach the recommended recommended USDA internal temperature of 165°F (74°C), according to the FDA.
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!