Marinated Lemon Chicken Breasts

lemon chicken breasts
Mark Boughton Photogrpahy / styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 5 mins
  • Cook: 24 mins

Chicken is marinated with herbs and lemon zest overnight then basted with a lemon marinade halfway through cooking for a double lemon flavor.


3cloves garlic, minced
1tablespoon canola oil
1tablespoon sugar
1tablespoon chopped fresh rosemary
2teaspoons fresh thyme
2teaspoons finely grated lemon rind
1teaspoon salt divided
3/4teaspoon coarsely ground black pepper, divided
4-- (14-oz) bone-in chicken breasts, cut in half crosswise
1/2cup fresh lemon juice
2tablespoons extra-virgin olive oil
1tablespoon red wine vinegar
2teaspoons honey mustard


  1. Combine, garlic, oil, sugar, rosemary, thyme, lemon rind, 1⁄4 teaspoon pepper and 1⁄2 teaspoon salt in a large bowl; add chicken and toss until well coated; cover and refrigerate overnight or up to 24 hours.
  2. Combine lemon juice, olive oil, vinegar, honey mustard and remaining salt and pepper in a medium bowl; whisk.
  3. Preheat broiler or grill. Place chicken on a large rimmed baking sheet or grill rack. Broil or grill 16 minutes, turning once.
  4. Baste chicken with lemon juice mixture. Broil 8 more minutes, turning and basting twice, until an instant-read meat thermometer inserted into thickest part of breast registers 165F. Cool 10 minutes, then transfer chicken to a large container and refrigerate at least 4 hours or overnight. Serves 8.

Recipe by Bruce Weinstean and Mark Scarbrough.

Nutritional Info *per serving

  • Calories 230
  • Glycemic Load 1
  • Fat 9g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 5g
  • Cholesterol 90mg
  • Sodium 370mg
  • Potassium 300mg
  • Carbohydrate 3g
  • Fiber 0g
  • Sugars 2g
  • Protein 33g
  • Trans Fat 0g
  • Vitamin A 0%
  • Vitamin C 10%
  • Calcium 2%
  • Iron 6%