Best Chicken Marinade
At the end of a hot summer day, we all like to fling a piece of chicken (or fish or steak) on the grill, and be eating dinner with no fuss in short order. But not a boring dinner, no that’s not for us.
If you want one boilerplate marinade for the summer, this is it. With this 5-ingredient mixture you’ll be turning basic chicken breasts into a meal you’d be happy to serve your family and just about anyone who might stop by on a warm summer night. The marinade is also great paired with shrimp and fish, even pork, and it will last for at least 5 days in the fridge.
Best Marinade for Grilled Chicken
This is a vibrant mixture of lemon, garlic, shallots, and of course Dijon mustard. Truly when you start any marinade with garlic and lemons it’s hard to go wrong. The mustard helps emulsify the marinade, making it thicker so it really clings to the food. It will last for several days in the fridge, and if you are visiting a friend, a pretty jar of this makes a wonderful gift (especially if you then use it to make dinner).
How Long to Marinate Chicken in Lemon Garlic Marinade
Marinate boneless skinless chicken breasts (or pork chops) for 4 to 8 hours, marinate bone-in chicken for up to 12 hours. If you are using the marinade for shrimp, marinate those for 30 minutes to 1 hour, and fish for 30 minutes max (more on marinating times here).
How to Make Lemon Garlic Marinade
Put the shallots, garlic, lemon zest, mustard, and salt and pepper in a bowl or a jar with a lid.
Add the lemon juice and the olive oil, and whisk or shake to combine well.
Adjust seasonings as needed and use as desired.
Dijon, Garlic and Lemon Marinade: This 5-ingredient marinade comes together in minutes and is perfect for chicken, pork, shrimp, and any fish.Tweet This
This is also a great salad dressing, especially if you substitute half the lemon juice with rice vinegar. If you do use it as a salad dressing you’ll want to diulute it with another few glugs of olive oil, and it’s pretty potent. And it takes well to all kinds of add-ins, like fresh basil, or green onions or scallions subbed in for all or part of the shallots.
Other Marinade Recipes:
- Ginger, Lime and Mint Marinade
- Indian Curry Yogurt Marinade
- Spicy Sesame Asian Marinade
- Jamaican Jerk-Style Marinade
Like this recipe? Pin it to your favorite board on Pinterest.Pin This
Lemon Garlic Chicken Marinade
- 2 shallots minced
- 2 garlic cloves finely minced
- 3 tablespoons Dijon mustard
- Kosher salt and freshly ground pepper to taste
- 3 lemons zested and juiced
- ½ cup extra virgin olive oil
- Put the shallots, garlic, lemon zest, mustard, and salt and pepper in a bowl or a jar with a lid.
- Add the lemon juice and the olive oil, and whisk or shake to combine well. Adjust seasonings as needed and use as desired.
Nutrition information is automatically calculated, so should only be used as an approximation.
Summer in a jar!
Hi, quick question- to use with pork tenderloin, how long should it marinate? With the lemon I’m thinking my usual overnight soak isn’t a good idea?
I would say 4 hours would be perfect!
I can’t find the actual recipe for the mustard marinade… was it omitted?
it’s there – scroll all the way down to the recipe card!
Just FYI. I made this recipe and bought shallots (as listed in the ingredients), then peeped the picture and saw scallions, not shallots. Recipe was delish, but which was I supposed to use?
Hi there! The recipe does call for shallots, but you can swap in green onion for all or part, and add fresh herbs (like the basil in the photo). I made it a bit clearer in the text, but suffice it to say that sometimes as we’re shooting a dish, we throw in an additionanl food item or two, which without explanation might be confusing — as it was here!
How many boneless skinless thighs will this marinade cover?
It will cover up to 3 pounds worth if you really mix it around to coat them.
Oh geez! I just noticed you said it would make a great salad dressing. THANK YOU!
no worries at all!!
I’ve been looking and looking for a dressing with these exact ingredients to go over a kale and brussel sprout salad.
I still plan to keep it and use for my marinating!
Think this would work to make a light salad dressing? Thank you!
How long can you leave this in the fridge for? Sounds delicious!
easily 5 days, and I’ve probably gone over a week…..