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chicken breasts in freezer bag with lemon garlic marinade

Lemon Garlic Chicken Marinade

Thanks to fresh lemon, garlic, thyme, and more, this bright and citrusy marinade completely transforms any cut of chicken. This amount of marinade works for 1.5 – 2 pounds boneless chicken breasts, thighs, or tenders. 

Yield: 4-5 servings 1x
Prep: 5Total: 5
Units:
Scale:

Ingredients

  • 1/2 cup olive oil
  • Juice and zest of 2 lemons (about 1/4 cup)
  • 4 garlic cloves, minced
  • 2 teaspoons minced fresh thyme leaves (sub: 1/2 teaspoon dried thyme or 1/4 tsp ground thyme)
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 1/22 pounds boneless chicken breasts, thighs, or tenders

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Instructions

Make It Now:

  1. Add the olive oil, lemon juice and zest, garlic, thyme, salt and pepper to a gallon-sized freezer bag, seal, and shake. Either seal and refrigerate until ready to use, OR add 1.5-2 pounds chicken to the bag, seal, and squish around to make sure the chicken is covered in marinade. (Freezing instructions begin here.)
  2. Place the bag in the refrigerator for at least 2 hours and up to 24 hours.
  3. Cook the chicken however you’d like (grill, slow cook, pressure cook, or bake). See tips below in the Notes.

Freeze For Later: Follow step 1. Freeze for up to 3 months.

Prepare From Frozen: Thaw, using one of these safe thawing methods, and follow Step 3. No additional marinating time needed once it is thawed!

 

COOKING NOTES:

How to Know If Chicken Is Done: Chicken is done when it reaches 165°F internal temperature. (A digital meat thermometer is a must to help cook chicken perfectly.)

How to Cook Boneless, Skinless Chicken Breasts:

  • Bake in Oven: Preheat oven to 400°F. Place chicken in a casserole dish or on a rimmed baking sheet. Bake uncovered for about 20-25 minutes, until done.
  • Slow Cooker: Place chicken and marinade in slow cooker. Cover and cook on LOW for 3 to 3 1/2 hours. Really! That’s all it takes to get it done, otherwise you’ll overcook and dry it out.
  • Instant Pot: Place chicken, marinade, and 1/3 cup chicken broth in a 6 quart Instant Pot. (Note: If using an 8 quart, add an additional 1/2 cup of broth.) Lock and seal the lid. Cook at high pressure for 7 minutes and use a quick release of the pressure when the cook time is up. (Note: It will take 10-15 minutes to come to pressure before the cook time starts.)
  • Grill: Pound out the chicken to about 3/4 inch thick (or cut it in half lengthwise) to help with fast and even cooking. Preheat grill to medium-high heat and clean the grates well. Grill for about 4-5 minutes per side, maybe longer depending on the thickness, until done.

Notes/Tips

Where We Get Our Chicken: We get our meat from ButcherBox. The chicken is organic and curated from small, trusted farms. We highly recommend this service to source healthy meat–like uncured bacon, wild salmon, and grass-fed beef–and have used it for years ourselves. A woman standing on her front porch holding a box from Butcher Box meats.

© Author: Thriving Home
Cuisine: American Method: No cook