Lemon Chicken Marinade with Basil

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Make the best Lemon Chicken Marinade in just a few minutes with simple, healthy, ingredients. It's great for grilling, pan frying and oven baking. With olive oil, lemon & basil the chicken comes out so juicy, tender and loaded with flavor.

Jump to:

• Why you will love this recipe
• What you need to make it
• How to make Lemon Chicken Marinade
• Tips & tricks
• Recipe FAQ
• What to serve with it
• Recipe
• Reviews

When barbecuing chicken there's no other choice in my book - this simple Lemon Chicken Marinade is the only one I will be making. It's the best way to end up with really juicy & tender chicken - and as a bonus it's 100% healthy and both gluten and dairy free.

Why you will love this recipe

• It's quick - make this marinade in 5 minutes or less
• It's easy with just a few simple steps
• The chicken is softened and tenderized by the salt
• So flavorful chicken you won't even need a sauce
• The chicken is delicious served hot or cold
• Works for all cuts of chicken
• Great for grilling, oven baking and pan frying
• Diet friendly - low in carbs, gluten free and dairy free

What you need to make it

Ingredient notes & substitutions

• Fresh basil can be swapped for dried basil. Use 1 tablespoon instead of 20 leaves. You can also swap it for a different herb - for example thyme, oregano, or even Italian seasoning.
• Fresh lemon juice is the way to go - bottled won't do
• Black pepper: fresh ground is best
• Olive oil can be swapped for a neutral type of vegetable oil
• Chicken: this marinade works for all cuts of chicken. Some of my favorites are boneless chicken thighs, chicken breasts, kebabs and minced * chicken.

How to make Lemon Chicken Marinade

1. Zest the lemon in a bowl
2. Squeeze in the lemon juice
3. Add basil leaves that you shred gently with your hands
4. Add salt and pepper

5. Add olive oil
6. Mix
7. Bring out two plastic freezer bags and place one inside the other. Place chicken in the inner bag.
8. Pour over the lemon chicken marinade

9. Close the bags with a knot, then massage the chicken through the bags to spread the marinade evenly
10. Place in a bowl and refrigerate for at least one hour, turning once halfway
11. Bring out the chicken and remove from the marinade
12. Cook the chicken, allow to rest for a few minutes, and serve!

Tips & tricks

• Marinate in a plastic bag to spread out the marinade evenly
• Turn the chicken at least once while marinating, to spread the flavors evenly
• Marinate longer for more flavor - but don't marinate for more than a couple of hours, or the chicken can go mushy
• If marinating for more than 1 hour reduce the amount of salt
• Bring chicken to room temperature before cooking to shorten cook time and help the chicken cook more evenly
• Use a meat thermometer * when cooking, to get the temperature just right. Cook the chicken to 165°F (74°C).
• Let the cooked chicken rest for a few minutes before serving - wrap in aluminium foil or tent with it to retain the heat
• Serve the chicken hot or cold - it's delicious both ways, and cold it's great in salads and wraps
• Freeze marinated chicken to cook it later. Massage chicken with the marinade, then freeze immediately. Thaw by placing the bag in cold water for a few hours before cooking.
• Leftover, unused, lemon chicken marinade can be stored in the fridge for up to 4 days

Recipe FAQ

What to serve with it

• Chipotle Ranch
• Garlic Roasted Broccoli
• Air Fryer Potato Wedges
• Sour Cream Sauce with Avocado & Lime
• Air Fryer Sweet Potatoes with Cinnamon
• Super Simple Extra Cheesy Mac and Cheese
• Shopska Salad with Feta Cheese [Vegetarian]
• Garlicky Smashed Potatoes with Parmesan cheese
• Arugula Salad with Sun-dried Tomatoes & Honey Lemon Vinaigrette
• Sides for duck go great with chicken as well

You can also serve it it hot or cold in a Greek salad, pasta salad or in a wrap.

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