Why You’ll Love This Recipe

Lemon Garlic Chicken is a fantastic dish for several reasons. The marinade packs a punch with bright lemon, savory garlic, and earthy thyme, infusing the chicken with incredible flavor. Whether you prefer to bake, grill, or use an Instant Pot, this recipe is adaptable to your preferred cooking method. The chicken turns out juicy and tender every time, and you can even turn the marinade into a delicious sauce to drizzle over the chicken. Best of all, it only requires a few simple ingredients and minimal prep time!

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 (substitute: 1/2 teaspoon dried thyme or 1/4 tsp ground thyme)
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 – 2 pounds boneless chicken breasts, thighs, or tenders

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Marinade: In a gallon-sized freezer bag, combine the olive oil, lemon juice and zest, garlic, thyme, salt, and pepper. Seal the bag and shake it to mix the ingredients.
Marinate the Chicken: Add the chicken to the bag, seal it again, and squish the bag to ensure the chicken is fully coated in the marinade. Refrigerate for at least 2 hours, or up to 24 hours. (Tip: Place the bag inside a container to prevent leaks.)
Cook the Chicken: Choose your preferred cooking method:
- Oven: Preheat the oven to 400°F. Place the chicken in a casserole dish or on a rimmed baking sheet (greased with cooking spray). Bake uncovered for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.
- Slow Cooker: Place the chicken (with or without marinade) in a slow cooker. Cover and cook on LOW for 2 1/2 to 3 1/2 hours.
- Instant Pot: Place chicken and marinade in a 6-quart Instant Pot, along with 1/3 cup of chicken broth. Lock the lid and cook on high pressure for 7 minutes, then use quick release.
- Grill: Preheat the grill to medium-high heat (400-450°F). Grill the chicken for 4-6 minutes per side until the internal temperature reaches 165°F. (Tip: Pound the chicken to about 3/4 inch thick for even cooking.)
Make Extra Sauce (Optional): If desired, take the leftover marinade, place it in a pot, and bring it to a rolling boil for at least 1 minute. Strain if desired, and serve over the cooked chicken.
Freeze For Later: If you want to make this ahead, freeze the marinade with the chicken. It will keep for up to 3 months. To prepare from frozen, thaw the chicken and then follow your preferred cooking method.

Servings and Timing

Yield: 5 servings
Prep Time: 5 minutes
Cook Time: 12 minutes (not including marinating time)
Total Time: 17 minutes (plus marinating time)

(For oven or grill cooking methods, total time may vary depending on the thickness of the chicken.)

Variations

Add Heat: For a spicy kick, add red pepper flakes or hot sauce to the marinade.
Different Herbs: Feel free to substitute thyme with rosemary or oregano for a different flavor profile.
Use Chicken with Skin: You can use bone-in, skin-on chicken pieces for added flavor and crispiness when baking or grilling.
Citrus Twist: Add a tablespoon of orange zest or juice to the marinade for a sweet citrus note.

Storage/Reheating

Storage: Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat the chicken in the oven at 350°F for 10-15 minutes or until heated through. You can also reheat it in the microwave for 2-3 minutes, depending on the size of the pieces.

FAQs

How do I know when the chicken is done cooking?

Chicken is done when it reaches an internal temperature of 165°F. A digital meat thermometer is the best way to check. Alternatively, you can cut into the thickest part of the chicken, and if it is no longer pink, it’s ready.

Can I use chicken thighs or tenders for this recipe?

Yes, this recipe works well with boneless chicken breasts, thighs, or tenders. Just adjust the cooking time depending on the size and thickness of the cut.

How long can I marinate the chicken?

For best results, marinate the chicken for at least 2 hours, but you can marinate it for up to 24 hours for a more intense flavor.

Can I freeze the marinated chicken?

Yes, you can freeze the marinated chicken for up to 3 months. Just thaw it in the fridge before cooking.

How should I cook the chicken if I don’t have an oven?

If you don’t have an oven, you can cook the chicken in a slow cooker, Instant Pot, or on the grill for equally delicious results.

Can I use dried thyme instead of fresh thyme?

Yes, dried thyme works as a substitute. Use 1/2 teaspoon dried thyme or 1/4 teaspoon ground thyme instead of 2 teaspoons fresh thyme.

What if I don’t have an Instant Pot?

No worries! The chicken can be baked in the oven, cooked on the grill, or prepared in a slow cooker.

Can I turn the leftover marinade into a sauce?

Yes, you can safely boil the leftover marinade to make a sauce. Boil it for at least 1 minute to ensure it’s safe to eat after coming in contact with raw chicken.

What’s the best way to grill the chicken?

To ensure even cooking, pound the chicken to about 3/4 inch thick before grilling. Grill on medium-high heat, flipping once, until the chicken reaches an internal temperature of 165°F.

What should I serve this chicken with?

Lemon Garlic Chicken pairs wonderfully with fresh salads, creamy pasta, or roasted vegetables. It’s also great served in wraps or on top of rice.

Conclusion

Lemon Garlic Chicken is an easy and flavorful recipe that adds brightness to your meal with minimal effort. The citrusy marinade, combined with savory garlic and thyme, ensures the chicken is tender and packed with flavor. Whether you’re cooking for a quick weeknight dinner or preparing a meal ahead of time, this recipe will become a favorite in your rotation. Enjoy it on its own or as part of a larger meal with your favorite sides!