Lemon Garlic Chicken
This amazing lemon garlic chicken recipe is non-seasonal and can be made all year round. It can be grilled outdoor, baked in the oven, cooked in a pan or skillet.
This chicken is perfect on a busy weeknight when you don’t have a lot of time in the kitchen. This lemon garlic chicken recipe is easy, quick and fuss free.
The Mouthwatering Marinade
As you can tell from the photos, this lemon garlic chicken is super moist, juicy, mouthwatering, and absolutely delicious.
Imagine tender chicken thighs (deboned but skin on) marinated with a mixture of garlic, lemon juice, paprika, ground cumin, chili flakes, honey and olive oil.
The perfect balance of flavors burst in every bite, and have you wanting the chicken more!
You may use chicken breast if you prefer white meat. For me, dark meat is the best for this recipe and the skin is the best part of the chicken so I always keep the skin, however, skinless chicken will be yummy, too.
Try this lemon garlic chicken recipe and you won’t be disappointed.
This Recipe Goes Well with:
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Lemon Garlic Chicken Recipe
Lemon Garlic chicken – juicy, moist and delicious chicken marinated with lemon and garlic and grill to perfection. So easy and so good!
- 20 oz or 4 chicken thighs, deboned but skin on
- sliced lemon, for garnishing
- 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
Debone the chicken thighs but keep the skin on. If you like skinless, you may buy skinless and boneless skin thighs.
Mix all the ingredients in the Marinade in a bowl, whisk to combine well. Marinate the chicken with the Marinade, in a bowl or in a plastic bag for 30 minutes, or best for 2 hours.
Fire up the grill and grill the chicken on both sides, until it's cooked through and the skin is charred. You may bake the chicken in an oven at 400F for about 15-20 minutes, or pan-fried on a skillet on medium to low heat. Serve the chicken warm with some lemon wedges.