Lemon Garlic Chicken

4.52 from 135 votes

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.

Prep Time10

Cook Time10

Additional Time30

Total Time50

Course: Chicken

Cuisine: American Recipes

Keyword: Lemon Garlic Chicken

Servings: people

Author: Bee Yinn Low

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