Marinated Lemon Chicken Breasts

Kelly Kolb
With 15 years of working around some of the most brilliant culinary experts, I pride myself on creating delicious and nutritious meals that bring joy to the family table.
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Updated: 7/29/2020

Lemon and herbs add zest to humble chicken breasts.

Chicken is marinated with herbs and lemon zest overnight then basted with a lemon marinade halfway through cooking for a double lemon flavor.

29 min Prep: 5 min Cook: 24 min
Serves: 8 Save

Ingredients (13)

  • 3 clove garlic, minced
  • 1 tablespoon canola oil
  • 1 tablespoon sugar
  • 1 tablespoon chopped fresh rosemary
  • 2 teaspoon fresh thyme
  • 2 teaspoon finely grated lemon rind
  • 1 teaspoon salt divided
  • 3/4 teaspoon coarsely ground black pepper, divided
  • 4 (14-oz) bone-in chicken breasts, cut in half crosswise
  • 1/2 cup fresh lemon juice
  • 2 tablespoon extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 2 teaspoon honey mustard

Directions

  1. Combine, garlic, oil, sugar, rosemary, thyme, lemon rind, 1/4 teaspoon pepper and 1/2 teaspoon salt in a large bowl; add chicken and toss until well coated; cover and refrigerate overnight or up to 24 hours.
  2. Combine lemon juice, olive oil, vinegar, honey mustard and remaining salt and pepper in a medium bowl; whisk.
  3. Preheat broiler or grill. Place chicken on a large rimmed baking sheet or grill rack. Broil or grill 16 minutes, turning once.
  4. Baste chicken with lemon juice mixture. Broil 8 more minutes, turning and basting twice, until an instant-read meat thermometer inserted into thickest part of breast registers 165F. Cool 10 minutes, then transfer chicken to a large container and refrigerate at least 4 hours or overnight.