- Each marinade recipe is enough to coat 3 pounds of boneless chicken breasts
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.
Yields 3 pounds of chicken yields approximately 6-8 servings.
Ingredients
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
Instructions
- 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.)
- 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.
- When ready to eat, prepare the grill. Allow the chicken to sit at room temperature until the grill is ready.
- 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.