Lemon Garlic Grilled Chicken {My Go-To Grilled Chicken Recipe}
This lemon garlic grilled chicken is the best grilled chicken ever! The marinade can be used with chicken breasts, thighs or tenderloins. I’ve been making this chicken for over 15 years for summer BBQs and weeknight dinners.
⭐️⭐️⭐️⭐️⭐️ This has been my “go to” marinade ever since you posted it. Made it again for like the 50th time last nite! Always a hit with everyone i.e. family/company. Leftovers make a wonderful chicken salad. -Annie
Ingredients Notes
- Lemon juice: Use freshly squeezed lemon juice for the best flavor. You’ll need 2 to 3 medium lemons for the 1/4 cup lemon juice called for in the recipe.
- Olive oil
- Garlic: The exact amount of garlic can be varied. Use up to two teaspoons finely minced fresh garlic, if desired. You’ll need anywhere from 2 to 5 medium garlic cloves. I often use the frozen cubes of fresh garlic, and it works just as well as fresh garlic.
- Salt: Use 1 teaspoon kosher salt or 1/2 teaspoon table salt.
- Dried oregano: The oregano adds a tasty hint of savory, herbal flavor without overpowering the other ingredients. Dried basil can be subbed for the oregano.
- Chicken: This lemon garlic marinade works well on boneless, skinless chicken breasts, chicken tenderloins, or chicken thighs.
➡️ How long to marinade chicken? Marinade the chicken for at least an hour or up to 12 hours. Marinating for longer than that can affect the texture of the chicken due to the lemon juice in the recipe.
How to Serve This Grilled Chicken
This lemon garlic grilled chicken is perfect for summer grilling and outdoor BBQs. Grill it, slice it up, and serve it with a million different sides, like pasta salad, smashed potatoes, easy focaccia bread, and more.
It is also delicious to throw into any recipe that calls for cooked chicken. Talk about a major flavor boost!
Use it any of the following recipes with delicious results:
Lemon Garlic Grilled Chicken
Ingredients
- 4 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 to 2 teaspoons finely minced garlic (about 2 to 3 medium cloves)
- 1 teaspoon kosher salt
- ½ teaspoon dried oregano
- ⅛ teaspoon black pepper
- 1 ½ pounds boneless, skinless chicken breasts, thighs or tenderloins (see note)
Instructions
- In a small bowl, whisk together the lemon juice, olive oil, garlic, salt, oregano and pepper.
- Place chicken in a resealable bag or shallow dish and pour the marinade over chicken, tossing to coat the chicken evenly with the marinade.
- Refrigerate for at least an hour or up to 12 hours.
- Preheat grill to medium-high (I use a pellet grill set to 375 degrees F.).
- Cook chicken breasts for 4 to 5 minutes per side (increase or decrease time for chicken tenders or chicken thighs) until an instant read thermometer registers 165 degrees at the thickest part of the chicken.
- Tent the chicken with foil and let rest for 5 to 10 minutes before serving.
Notes
Recommended Products
Recipe Source: adapted from my sis-in-law, Erin W.
Recipe originally posted February 2009; updated August 2019 and May 2026
This is still our “go to” recipe many, many years later. We just added sprinkling the Weber’s Roasted Garlic & Herb seasoning when it’s on the grill. It’s a favorite. I’ll be making 13 pounds of it this weekend and freezing it for girls camp.
Fantastic idea to freeze in prep for big groups!
Everything about this recipe is a 10/10!! The marinade is perfect, cutting the chicken thinner is a genius tip and the results are delicious!! You could use this chicken on it’s own with a few sides or sliced on a salad, a protein uptick for nachos or on its own as a quick snack. You can’t go wrong! This lemon grilled chicken will be on repeat all summer long!
We love this. My son asked for it as “that chicken we grill that we never make enough of”.
Unless you delete then, ( just kidding), this is the first recipe I have ever read the comments where no one changed anything!! I changed from oregano to basil. Let’s see if I make it on the list!!
This chicken is phenomenal. I used my Traeger at 375; my chicken took about 20-25 minutes to cook but they were not the thin cut breasts. I marinated the chicken for about 4-5 hours in the fridge. This came out so juicy and flavorful. Thank you Mel!
Been making this since almost the beginning, it’s a huge fav!
One amazing hack: when it’s not grilling season, you don’t even need to marinate the chicken, just use the marinade as cooking oil for the chicken in a skillet! Delish!
So easy and so delicious. We have this chicken plain, on sandwiches, in salads…thank you!!
very good i even used what was left in a chicken salad sandwich
It wouldn’t let me rate it when I replied for some reason.
This is probably such a silly question, but how do you make this in the oven? I love using my grill, but it’s supposed to be snowing and icy outside so I would like to stay in. Thank you!
I would probably broil for 4-6 minutes on a side (on a foil-lined and greased pan).
It ended up needing to broil for about 20 minutes total, but it turned out great! Thank you!
This recipe is very similar to a recipe my uncle (from Iran) would make. My mom and dad love cooking and eating ethnic foods and so of course my mom had the recipe – we ate this chicken a lot growing up. We would mostly eat it with a side of basmati rice with saffron, dill and lima beans mixed into it. Yum! Yum!
I am new at grilling, and would like to know the best or easiest to use thermometer.
I love lemon and garlic and will definitely use this marinade. Thanks!
Hi Rhonda, this is a great thermometer.
I don’t own an air fryer but I want one. Would this recipe work in an air fryer?
Can anyone chime in with instructions?
I haven’t used an air fryer before so I’m not sure, Marie. Sorry!
Mel, I don’t feel this chicken marinade gets enough credit. It is our go-to for flavorful chicken. WE LOVE IT and it is definitely best when marinaded for a day. Yummo.
This is how we eat it:
Arugula/Spinach Mix
Feta
Dill
Calamata Olives
Your Delish Chicken
Lemon Vinagrette
It is soooooooo good. Thanks for this recipe and all the others that are on our rotation.
This is my favorite way to cook chicken now! It’s so moist and flavourful. I usually cook a big batch and then slice and freeze the leftovers to make fajitas, pasta, etc.
FYI the link in to The Sisters Cafe took me to some weird website. I tried it twice and it happened both times.
Thanks. I’ll fix that.
This is our go to chicken marinade. We have used it for several years now. Every time we make it, my husband comments on the great flavor the marinade gives the chicken. I love marinades without soy sauce since my daughter is allergic to it. Thanks for this recipe!
Made this for lunch today… Loved it! Will definitely make again, many times!
Love your site, and your recipes!
Beth
This is super easy and bursting with flavor! Thanks for this great recipe. My family loves it. In fact, my husband was gone for a month (army training) and when he came back he wanted this for his first meal! We make it with squash risotto and your skillet green beans for a yummy, fresh (gluten free) meal!
This is an *excellent,* simple grilled chicken recipe. Look no further. Perfection.
This as well as your grilled coconut lime curry chicken are my 2 favorite ways to make chicken! I love serving this with your orzo salad with tomatoes, basil, and feta – it’s the perfect summer combo!
This is absolutely the very best grilled chicken I have ever tasted…ever!!! SOOO delicious!
I had to comment again on this recipe. This has become a staple in our home. It’s so good. My latest concoction with this recipe included baby romaine, argula, fresh dill, feta and kalamata olives. Since the chicken was so flavorful, no dressing was needed. Simply yummy! LOVE this recipe.
Hi Mel!
My husbands name is Melchiore, we call him Mel and he does not like lemon chicken. Well, he LOVED this and so did I. I made extra, could eat it alone it is so good. Thank you!
Janine
BEST new dairy-free recipe I’ve tried in the 7 months that I’ve been dairy-free for the sake of my dairy-intolerant infant. I made this with your skillet potatoes, and it was restaurant quality! I’ve really been in a rut eating the same so-so dairy-free dinners over and over and over. It makes me hate dinner time. But now I’m super excited for your dairy-free recipes because you make YUMMY food! Thank you for taking the time to organize your allergy-free sections of this blog.
I am so happy this recipe and the potatoes worked out so well for you, Leann! Thanks for taking the time to comment and let me know!
This has been my “go to” marinade ever since you posted it. Made it again for like the 50th time last nite! Always a hit with everyone i.e. family / company. Leftovers make a wonderful chicken salad, green salad, etc. Thank you & thanks to Erin! Love your site & sisters cafe…both are the first ones when I need a recipe 🙂
Tried the lemon garlic recipe last night. My 2 year old nephew wanted more than what would be his regular serving of meat. As I was eating, I imagined numerous leftover ideas. I quartered a while chicken, after about 12 hours of marinating, I broiled each side for about 20 minutes, then covered the pan and baked at 350 degree for 30 minutes, added the juice to the liquid for brown rice! Umph! Umph! Umph! This is the dish I will take to our next family gathering. Thanks so much for sharing.
I posted back in November after trying this recipe for the first time, and it has become a regular staple in our home. My husband is STILL not burned out on it, despite having it at least once a week! I finally started tripling the recipe, so had to trade in my tablespoon for an actual measuring cup.
Also, got really brave and substituted the chicken with shrimp one evening, and it too is too die for. And, the plus is, with the shrimp, it is not necessary to marinate it over night. As with the chicken, I throw extra garlic in as it’s cooking!! (Can you ever get too much garlic! 🙂
My family is convinced, this is the best recipe we have ever tried and I’m so thankful you shared it!
I’ve made this several times as chicken kabobs, but this was my first time marinating it overnight and just grilling the chicken breasts. I served them with roasted potatoes and asparagus; it was a hit with everyone, except my 4 year old who was only in the mood to eat rolls anyway. My husband especially liked it and would’ve eaten more if it had been available. Next time I’ll have to double the recipe!
This is pretty much a chicken souvlaki recipe. You could serve it on a pita with lettuce and tzatziki!
Mel, this chicken is phenomenal! When my husband and I are having company over that we want to impress, especially during barbecue season, this is our go to recipe! Thank you so much for sharing. Many times we will serve a red and white meat together at the events and I’m going to include our go to red meat marinade for you to try if interested. It’s easy and delicious! 2-3 lbs steak tips, 1 bottle Italian dressing, 1 bottle creamy Italian dressing, 1 bottle barbecue sauce, 1 can beer (like Budweiser, Heineken, etc.) and 3-4 garlic cloves smashed or chopped. Blend together in a ziplock bag and allow to marinate in fridge for a few hours or preferably overnight! Let me know what you think!
Heh, one of the “best of’s” is surprisingly close to my “go-to” recipe for grilling chicken. I substitute the oregano for rosemary (love me some rosemary and it’s superb with the lemon/garlic!) while adding lemon peel and a few drops of honey to taste. Oh, and I also use lemon pepper in place of normal pepper.
Love this blog too! Discovered it about a month ago. Browse it all the time when I get bored and next thing I know I’m in the kitchen.
This is my “go to” chicken marinade. I’m not good at grilling so I use my grill pan, and this recipe is fantastic every time! As you’ve mentioned, the chicken is amazing in other things and as leftovers as well. Thank you for making my chicken taste so good!
Since discovering this recipe a couple of weeks ago, I have made it THREE times. My family loves it! The first time, I grilled it on the barbecue, then my barbecue went tits up, forcing me to skillet fry it the next two times. We actually liked it better than grilled. Pan frying seemed to keep the moisture in, but it was NOT soggy! Also, I dumped the marinade in the pan with the chicken, knowing I would cook it long enough and hot enough to prevent getting sick, and that too I think, added to its moistness. Next time I cook it, I’m going to throw some extra garlic in the pan, just because we LOVE garlic.
Awesome recipe, and I thank you for taking the time to share it! I’m paying it forward!
Doubled the recipe, marinated 24 hours, cooked in cast iron on stove, chicken turned out WONDERFUL. Served with steamed potatoes, corn , carrots. Kids devoured. THANKS!
Amazing! That’s all i can say about this recipe. I cutted the chicken into small pieces and it turned out to be absolutely amazing. There’s one thing that i would add: a 1/2 teaspoon of honey! It doesn’t change the lemony flavor of the chicken but it adds a special taste to the dish. Thank you!
This is an EXCELLENT marinade. My whole family loved this! I pounded the chicken to even the thickness, marinaded 7 hours and grilled. Will definitely make again!
i coordinate a block party every friday night i will try this .it looks good
Dee – this is a pretty adaptable recipe so yes, I think it could be baked or broiled. I like broiling my chicken (about 5-6 minutes per side). Good luck!
Hi Mel…I had a question. Can this be baked or broiled? I don’t have a grill and this spatters all over my stove when I try and cook it in a pan. Any suggestions?
I just want to say I am totally IN LOVE with your blog! I stumbled across it about a month ago and have tried a number of your recipes. You have become my weekly go to before planning meals for my family. My husband and I agree that not even one has disappointed! I am mother working PT outside the home, FT inside the home and am an aspiring cook 🙂 Thank you for the amazing posts and pictures!
I have made this several times now, and have never yet marinated it. Maybe one day I will have the forethought to do so, but so far it’s been delicious just cooked in a frying pan right in the marinade! Thanks for another great recipe 🙂
I made this last night and only had a few hours to marinate it… My boyfriend was impressed! I can’t imagine how good it would be if I had marinated it overnight! 🙂 It was really good!!
This recipe was great and the twice baked potatoes were even better! I am looking forward to trying many many more! Thank you for sharing.
This is amazing! It was so juicy and tender. My husband told me it tasted like it was from a restaurant, and I wish I could have taken the credit. I doubled the marinade and cooked it on the stove instead of our George Foreman simply due to the fact my husband forgot to clean it last time he used it (…again!). I will definitely use this again, and am happily giving everyone the recipe!
I made this for dinner last night alongside rice. I marinated it overnight and grilled it on our George Foreman grill because that is all we have as far as grills go. It was a little on the salty side for me, maybe next time I will decrease the salt and marinate for only 5 hours instead of overnight. Overall, it was tasty, just a tad too much sodium. Thanks for the recipe, Mel!
I made this recipe this week and it was wonderful! I’ve marinated before and not been impressed. I forgot the garlic and this was still out-of-this-world! I cut the chicken breasts in half, marinated overnight, and cooked in the grill pan. I will definitely make this one again! Thanks for another great recipe!
Made this and loved it!!!! I make it often now !! Thanks!