Easy Lemon Chicken Marinade with Basil
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 juicy, tender and flavor packed.
Servings 4
Calories 170kcal
Cost $4
Equipment
- Plastic bags
- Citrus juicer* (optional)
- Mixing bowl*
Ingredients
- 1 lb chicken any cut
Marinade
- 1 lemon juice and zest
- 20 basil leaves roughly shredded, or 1 tablespoon dried
- 2 tablespoon olive oil or a neutral cooking oil
- ½ teaspoon fresh ground black pepper
- ½ teaspoon salt reduce amount if marinating more than 1 hour
Instructions
- Place all ingredients for the marinade in a bowl and mix.1 lemon, 20 basil leaves, 2 tablespoon olive oil, ½ teaspoon fresh ground black pepper, ½ teaspoon salt
- Bring out two plastic bags and place one in the other. Place the chicken in the inner bag and pour over the marinade. Close the bags securely and massage the chicken gently through the bags to distribute the marinade evenly. Place in a bowl in the fridge and leave to marinate for at least 30 minutes, turning once halfway.1 lb chicken
- Bring the chicken out from the fridge 30 minutes before cooking. Grill, oven bake, air fry or pan sear the chicken until cooked all the way through. Cook time will vary with size and cooking method. See notes for approximate cook times.
Video
Notes
Cook times will depend on how thick your chicken is. Always make sure your chicken is cooked through before consuming. Chicken is done when the internal temperature reaches 165°F (74°C), but I prefer to bring it out a bit earlier at 160°F (71°C) and let it rest. The internal temperature of the chicken will keep rising for a few minutes.
Approximate cook times: grill or pan seared
Boneless chicken thighs: 5-8 minutes per side Chicken thighs (with bone): 8-12 minutes per side Chicken breasts: 4-8 minutes per sideApproximate cook times: air fryer at 375°F (190°C).
Boneless chicken thighs: 7-10 minutes per side Chicken thighs (with bone): 10-14 minutes per side Chicken breasts: 5-10 minutes per side You can marinate a bit longer for more flavor. But don't marinate for more than 3 hours, or the chicken can go mushy. If marinating for more than 1 hour, reduce the amount of salt by half. Bring chicken to room temperature before cooking. This helps the chicken cook quicker & more evenly. Use a meat thermometer. This will help you get the temperature just right, so it's not overcooked or undercooked. Chicken is done when the internal temperature reaches 165°F (74°C). I prefer to bring it out a bit earlier at 160°F (71°C) and let it rest. The temperature will keep rising for a few minutes while it rests. Let the chicken rest. Wrap the cooked chicken in aluminum foil or tent with it, then allow to rest for a few minutes before serving.Storing, Freezing & Prepping Ahead
Store leftover marinade: Store in the fridge in an air tight container for up to 4 days. Store leftover chicken: Store in an air tight container in the fridge for up to 4 days. Freeze marinade: Freeze leftover marinade for up to 6 months. Freeze marinated chicken: Massage chicken with marinade, then freeze immediately. Thaw by placing the bag in cold water for a few hours before cooking. Freeze cooked chicken: Freeze in an air tight container for up to 3 months. Prep ahead tip #1: You can make the marinade up to 4 days in advance. Prep ahead tip #2: The chicken can be left in the marinade for up to 3 hours, just reduce the amount of salt by half. Prep ahead tip #3: This chicken is delicious served cold, so you can make it 1-2 days ahead of time and slice it just before serving. Nutritional information assumes half the marinade is actually consumed.Nutrition
Calories: 170kcal | Carbohydrates: 1g | Protein: 22g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 247mg | Potassium: 301mg | Fiber: 1g | Sugar: 1g | Vitamin A: 84IU | Vitamin C: 7mg | Calcium: 16mg | Iron: 1mg