Lemon and Garlic Chicken Marinade

grilled chicken thighs with lemon wedges and fresh sage sprigs on a white platter.

5 from 1 vote

Lemon and Garlic Chicken Marinade

This lemon and garlic chicken marinade makes juicy grilled chicken every time! This quick and easy blend of sage, garlic, honey, and lemon is flavor-packed, and brings a perfect caramelized finish to your grilled chicken. It's sure to be your go-to summer chicken!

Prep Time10

Cook Time20

Marinating Time3

Total Time3 30

Course: Main Course

Cuisine: Italian

Keyword: lemon garlic chicken marinade, lemon grilled chicken

Servings: servings

Author: Elena Davis

Ingredients

4-5 large chicken thighs bone-in and skin on; or use chicken breasts or skinless chicken thighs
½ cup extra virgin olive oil
¼ cup honey
2 tablespoons fresh lemon juice
2 teaspoons fresh sage finely chopped
1 teaspoon lemon zest optional, but recommended
4 cloves garlic grated
2 teaspoons salt
¼ teaspoon black pepper adjust to taste

US Customary - Metric

Instructions

Marinating the Chicken

In a medium bowl, whisk together olive oil, honey, lemon juice, lemon zest (if using), chopped sage, garlic, salt, and pepper until smooth. Reserve about ¼ cup of the marinade for basting.
Place chicken in a bowl or zip-top bag and pour the remaining marinade over the top. Toss to coat well. Cover and refrigerate for at least 2-3 hours (up to overnight for deeper flavor).

Grilling the Chicken

Heat grill to medium (375-400°F) and set up for two-zone cooking: direct heat on one side, and indirect heat on the other side.
Place chicken skin-side down over direct heat. Grill 5-6 minutes per side until nicely charred and golden. Watch closely so the honey doesn’t burn. Some charring is okay and delciouis!
Move chicken to the indirect heat side. Brush with reserved marinade, close the lid, and cook 10-12 minutes, turning once or twice, until fully cooked. Chicken is done when internal temperature reaches: 170-175°F for thighs.
Remove from grill and let rest 5 minutes before serving. Finish with a squeeze of fresh lemon, if desired.

Notes

Use chicken thighs; they stay juicy when grilled, and are hard to overcook.
Don’t skip the two-zone grilling, as this prevents the honey from burning. Let the chicken rest before serving to keep it tender.
The fresh sage makes this recipe and gives it that earthy, Italian flavor; don’t skip it!
The chicken can be marinated for up to 24 hours in advance.
Leftover grilled chicken can be kept in an airtight container in the fridge for up to 3 days. Reheat it gently in a 300°F oven, or covered skillet to keep it juicy.

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