Best Lemon Marinade Chicken Recipes

LEMON GARLIC MARINADE FOR CHICKEN

Steps:

• Place chicken breasts in a large ziploc bag.
• Mix first five ingredients together and pour over chicken.
• Marinate at least one hour, longer if possible.
• Cook chicken as desired.
• I prefer to grill mine.
• This is wonderful served on a caesar salad.

LEMON MARINADE (CHICKEN)

Steps:

• Mix everything together well. Pour into a shallow dish or large zip top bag.
• Add chicken. If using a dish, cover. Zip the bag if using a bag. Stash in the refrigerator for at least 2 - 3 hours, turning occasionally.
• Drain off the marinade and grill, or bake at 325 F for about an hour in a greased baking dish.

CHICKEN WITH BLACK PEPPER LEMON MARINADE

Steps:

• In a shallow glass baking dish combine fresh lemon juice with olive oil, garlic and crushed peppercorns. Mix together with a fork. Place chicken breasts in baking dish and turn several times to coat with mixture. Let marinate for 30 minutes. Heat an indoor iron grill pan or outdoor grill until very hot. Sprinkle chicken breasts with salt and cook for 3 to 5 minutes on each side or until cooked through.

CHICKEN, TOMATO AND BREAD CUBES WITH LEMON-OREGANO MARINADE

Steps:

• Combine oil, lemon juice, oregano, and 1 teaspoon salt and 1/2 teaspoon pepper. Reserve and refrigerate about 1/4 cup of marinade. Transfer remaining marinade to a zip-top bag and add chicken and toss to coat. Refrigerate 8 hours (or up to overnight).
• Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Thread some skewers with chicken, others with tomatoes, and others with bread. Season with salt and pepper. Grill bread skewers for about 3 minutes, tomato skewers for 3 to 6 minutes, and chicken skewers for 12 to 15 minutes, turning all skewers frequently and brushing with reserved marinade.

GREEK LEMON CHICKEN KABOBS WITH MINT MARINADE

Steps:

• Cut chicken breast into 1 inch pieces.
• Place chicken and mushrooms in zip-top plastic bag.
• In a bowl, combine lemon juice, oregano, mint, salt, oil and garlic; mix well.
• Add to bag with chicken and mushrooms; toss to coat.
• Marinate for 10 minutes, turing once.
• Thread chicken, mushrooms and onions evenly onto 8 metal skewers.
• Place kabobs on grill over medium-high heat.
• Cook uncovered for 10-14 minutes or until chicken is done; turning once.
• Serve over hot cooked rice.

PERFECT LEMON-GARLIC CHICKEN MARINADE

Steps:

• If chicken breasts are boneless and thick, I think they turn out better butterflied.
• Peel garlic and crush using a mortar/pestol with a little salt (makes crushing garlic easier) or buy garlic already crushed and place in a small bowl.
• Add lemon juice, olive oil, and sumac, and salt if you bought crushed garlic.
• Mix together.
• Place chicken in ziploc bag, add mixture from bowl. Make sure chicken is coated, seal bag and then place in refrigerator.
• I think it tastes best when marinated for at least 4 hours. But I 'm sure less is fine too.
• Grill chicken until done.

CHICKEN WITH WHITE WINE LEMON PEPPER MARINADE

Steps:

• Combine the ingredients in a zip lock bag and add the chicken. Remove all the air and flatten the chicken. Put it on a cookie sheet to keep the chicken flat and freeze.
• To thaw: Place the chicken in a sink with tempid water and let it sit for 20 - 30 minutes. Once thawed (or almost thawed) remove from the water and place in the fridge. You do not want the chicken to come to room temperature for fear of bacteria setting in.
• Preheat barbecue.
• Place the chicken on the barbecue and cook for 12 - 15 minutes or until done.

LEMON HERB MARINADE / PASTE FOR CHICKEN, PORK AND FISH

Steps:

• Drop everything into a food processor as is. Rind on lemon and all. The finished product is a thick paste. If you want to thin it out, you can add more olive oil, or omit the rind of the lemons. I prefer the paste and dip each piece of meat in the food processor by hand before transferring to the Ziploc bag to make sure it's well coated. Depending on what I'm marinating, I will let it sit in the mixture for 24-72 hours. I've used it in as few as 6 hours and it's still excellent.
• Because this is more of a paste than a marinade, you can stretch it a long way. While this only yields a few cups, it is more than enough for a pack of boneless skinless breasts and family pack of pork chops.

GRILLED LEMON CHICKEN MARINADE - INA GARTEN

Steps:

• Whisk together the lemon juice, olive oil, salt, pepper, and thyme.
• Pour over the chicken breasts in a nonreactive bowl.
• Cover and marinate in the refrigerator for 6 hours or overnight.

LEMON CHICKEN MARINADE

Steps:

• Combine all ingredients in a 2 cup measuring cup, mixing well.
• In a gallon size Ziplock bag, pour mixture over boneless chicken breasts.
• Refrigerate and marinate for 6 - 8 hours or overnight. Perfect on the grill!

LEMON BASIL MARINADE FOR CHICKEN

Steps:

• Mix and pour over chicken. Allow to marinate for 2 or more hours.

LEMON HERB CHICKEN MARINADE

Steps:

• Mix well and marinate overnight or 8 hours.

CHILI LEMON MARINADE FOR CHICKEN

Steps:

• Combine all ingredients in ziploc bag. Add chicken and marinate a minimum of 1 1/2 hours.

LEMON PEPPER AND HERB CHICKEN MARINADE (PANERA COPYCAT) RECIPE - (3.9/5)

Steps:

• Combine all ingredients in a bowl, stirring well to combine.Use the mixture to marinate chicken before cooking

LEMON & WORCESTERSHIRE MARINADE FOR CHICKEN

Steps:

• Combine marinade ingredients; marinate chicken at least half a day; fish for a couple of hours.
• Bake, grill or broil as you wish.

LEMON MARINADE FOR CHICKEN (OMAC)

Steps:

• Combine the lemon juice, olive oil, brown sugar, oregano, black pepper and garlic powder.
• Add the meat and let marinate for several hours.
• To freeze: Place in a large freezer bag, removing any air. Lay the chicken flat and place on a cookie sheet flat in the freezer. (by using this method of freezing, you can stack each package neatly).
• To thaw; place the chicken in the fridge overnight ~ or ~ for a quick thaw, place the chicken in the sink, using tempid water and let thaw for about 25 - 30 minutes. Once thawed, either use immediately or put back in the fridge until ready to use.

BARBECUE CHICKEN BREASTS WITH SOY-LEMON MARINADE

Steps:

• Melt the butter in a small saucepan. Remove from the heat and add the remaining marinade ingredients. Mix until well blended. Place the chicken in a shallow dish or a resealable plastic bag. Reserve 1 cup of the marinade for basting, and then pour the remaining marinade over the chicken. Cover the dish or seal the bag and marinate the chicken in the refrigerator for 30 to 45 minutes.
• Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the cooker, leaving the other side void. When the temperature reaches 400°F, remove the chicken from the marinade and place it on the grill grate, away from the coals. Cook covered for 8 minutes, then flip the chicken and baste with the reserved marinade. Cook the chicken for 8 minutes longer, or until the internal temperature reaches 160°F.
• A room-temperature lemon will juice much more easily than a lemon straight out of the refrigerator. When making recipes such as Soy-Lemon Marinade, three tablespoons of juice per lemon can be expected. To get even more juice from your lemon, roll it along a work surface, pressing firmly, before slicing and squeezing.
• Indirect heat
• Hickory, Oak

LEMON CHICKEN (A REALLY GOOD MARINADE)

Steps:

• 1. Mix all liquid ingredients in a gallon zip top bag. If you want, reserve some liquid for basting. Otherwise, proceed to next step.
• 2. Add chicken pieces. Let marinate one hour in the refrigerator. Note: The longer it marinates the stronger the flavor.
• 3. Broil or grill chicken until cooked through. You can also bake this dish.
• 4. I also use strips of marinated chicken for kabobs; just thread on skewers with mushrooms, green peppers, pineapple chunks, - whatever floats your boat!
• 5. To serve: Place on a serving platter, lined with lettuce leaves and a few slices of lemon. Sprinkle sesame seeds on top. It makes an impressive looking dish.
• 6. Be careful if broiling - make sure your chicken doesn't get too dry. This is when I would reserve some marinade and baste the chicken pieces while cooking.

LEMON-PARSLEY CHICKEN MARINADE

Steps:

• 1. Whisk together mustard, 1 tablespoon lemon juice, 3 tablespoons olive oil, parsley, 1/4 teaspoon sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in small bowl; set aside. 2. Whisk together remaining tablespoon lemon juice, remaining 3 tablespoons olive oil, remaining teaspoon sugar, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, garlic, and water in medium bowl. Place marinade and chicken in gallon-size zipper-lock bag and toss to coat; press out as much air as possible and seal bag. Refrigerate 30 minutes, flipping bag after 15 minutes 3. Drizzle with reserved sauce and serve after plated.