Lemon Lime Herbed Marinade for Chicken

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Lemon Lime Herbed Marinade for Chicken recipe by Barefeet In The Kitchen

After almost two years now, this has become one of our favorite chicken marinades. Originally created from an abundance of lemons and limes on hand, I just added some oil and spices and went with it.

We loved it. Allowing the chicken to rest for 24 hours prior to cooking really helped the flavor penetrate all the way through the meat. After meals like this one, I am once again happy to live in the southwest.

It’s always nice to be able to grill through the winter in lovely weather.

Lemon Lime Herbed Marinade for Chicken recipe by Barefeet In The Kitchen

FREEZER MEAL: Combine the marinade and chicken in a gallon size Ziploc and freeze them together.

When you are ready to cook the chicken, thaw in the refrigerator, allowing the marinade to work its flavors throughout the meat. Once thawed, cook as described above.

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Lemon Lime Herbed Marinade for Chicken

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Ingredients 

  • 1/2 cup light flavored olive oil
  • juice of 4 small lemons
  • juice of 4 small limes
  • 4 garlic cloves minced
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly cracked pepper
  • 1 1/2 teaspoons herbs de provence
  • 4 pounds chicken thighs

Instructions

  • Combine everything except the chicken in a small bowl and whisk together. Place the chicken pieces in an airtight container or large ziploc bag. Pour the marinade over the chicken and seal the container. Shake the container to coat thoroughly. Marinate for 24 hours, turning the container a few times to ensure even coverage with the marinade.
  • When you are ready to grill or bake the chicken, allow the meat to warm on the counter for at least 30 minutes prior to cooking.

Notes

FREEZER MEAL: Combine the marinade and chicken in a gallon size Ziploc and freeze them together. When you are ready to cook the chicken, thaw in the refrigerator, allowing the marinade to work its flavors throughout the meat. Once thawed, cook as described above.
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. The Starving Student says

    But that's the whole fun in grilling! You go outside in the middle of a blizzard (wearing only a t-shirt and some flip-flops) and see if your food can cook before the grill loses its heat completely! Or at least that's how we do it in Canada. Either way the recipe looks yummy. I always choose chicken thighs because they have so much more flavor than chicken breast…happy grilling!!!

  2. Jennifer says

    Ooh this sounds good! We grill all winter long too…I love it!

    I'm hosting a link party and I would love it if you would drop by Jane Deere and link up to Fusion Fridays with your favorite or most recent recipes, handmade crafts, diy projects, tips & tricks, and how to's! { open through Wednesday! }

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  3. Andrea {From the Bookshelf} says

    Great marinade! (I grill all winter in NY – well unless we have FEET of snow out back!)
    I usually make my marinades when I come home with the chicken and freeze them together. This way while thawing, all the marinade gets it work done!

  4. Dzoli says

    I do use regularly lemon in marinade.Especially chicken loves lemon.I put halve of the lemon in the chicken when I roast it.It helps keep the meat moist and atsts greta.Haven't tried lime

  5. Mary says

    Ninja – I hadn't heard of Herbes de Provence until a few years ago myself. It is supposed to be a mixture of herbs typical of Provence. The standard mixture typically contains savory, fennel, basil, thyme, and lavender flowers and other herbs.