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Easy Lemon and Herb Chicken Marinade
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5 from 5 votes

Easy Lemon and Herb Chicken Marinade

Course Main Course
Cuisine Canadian
Keyword chicken
Author April J Harris


  • cup mild olive oil
  • cup lemon juice that's 2 to 3 lemons, depending on the size
  • the grated rind of 1 lemon
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 tablespoon dried chives
  • a generous pinch of salt this can be omitted if you are on a low sodium diet
  • ¼ teaspoon freshly ground pepper
  • 1 heaped teaspoon paprika


  • In a large pitcher, mix together the oil and lemon juice.
  • Add the garlic, basil, chives, salt, pepper and paprika.
  • Whisk well.
  • Pour over chicken pieces and marinate for at least a half an hour, preferably at least two hours or up to 12 hours before cooking.
  • Remove the chicken pieces from the marinade.
  • You can use the remaining marinade to brush on the chicken before cooking but you should discard any that is left after that point for food safety reasons.
  • Bake, broil or grill until the chicken is completely cooked with no pink remaining inside. (Internal temperature of the meat should be 165°F.)
  • Serve hot or cool quickly and refrigerate for later use.
Tried this recipe?Mention @apriljharris or tag #apriljharris!