Butter Lemon Chicken and Lemon Herb Chicken
Green or grain-based salads topped with a Greek vinaigrette pair well with the lemon flavor in both of these marinades. The hint of soy in the butter lemon recipe makes it a good match for Asian-inspired salads and sides as well.

Yields 3 pounds of chicken yields approximately 6-8 servings.


  • Each marinade recipe is enough to coat 3 pounds of boneless chicken breasts

For the Butter Lemon Chicken

  • 1/2 cup butter
  • 1/2 cup freshly squeezed lemon juice
  • 1/3 cup water
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon paprika
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/8 teaspoon red pepper flakes

For the Lemon Herb Chicken

  • 1/2 cup vegetable oil
  • 1/3 cup lemon juice,
  • 2 tablespoons honey
  • 1 tablespoon dried oregano
  • 1 1/2 teaspoons dried rosemary
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper


  1. If making the *Butter Lemon Chicken,* combine all of those ingredients in a saucepan and heat until the butter melts. Pour over the chicken and marinate all day or overnight for best flavor. (I like to use a zipper-top bag, but a covered bowl may be used instead.)
  2. If making the *Lemon Herb Chicken,* combine those ingredients in a zip-top bag or large bowl. Add the chicken and marinate all day or overnight for best flavor.
  3. When ready to eat, prepare the grill. Allow the chicken to sit at room temperature until the grill is ready.
  4. Remove the chicken from the marinade, discarding the remaining marinade, and grill over medium heat for 7-8 minutes per side, depending on thickness, or until the chicken is just cooked through. Remove from the heat and allow the chicken to rest for 5 minutes before eating.

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