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Chicken Marinade with Lemon, Garlic & Dijon

Chicken marinade with lemon juice, zest, garlic, Dijon, and smoked paprika creates juicy grilled chicken with golden char marks. Marinate 2–24 hours, then grill to 165°F and rest for 5 minutes for maximum tenderness.
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Prep Time 10 minutes
Cook Time 20 minutes
marinating 2 hours
Total Time 2 hours 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 5 boneless chicken breasts or thighs
Marinade
  • 0.25 cup olive oil
  • 3 tbsp lemon juice
  • 1 tbsp lemon zest
  • 4 clove garlic, minced
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.25 tsp red pepper flakes
Serving
  • 1 Fresh herbs and lemon wedges for serving

Equipment

  • 1 grill

Method
 

Make the marinade
  1. Whisk the olive oil, lemon juice, lemon zest, minced garlic, Worcestershire sauce, Dijon mustard, and honey until smooth and fully combined.
  2. Whisk in dried oregano, smoked paprika, salt, black pepper, and red pepper flakes until evenly dispersed and no dry spices remain.
Marinate the chicken
  1. Add the boneless chicken breasts or thighs and toss until every piece is coated in the marinade.
  2. Cover and refrigerate to marinate for at least 2 hours or up to 24 hours, until the surface looks glossy and well seasoned.
Grill
  1. Preheat the grill over medium-high heat; the grates should be hot enough to sizzle immediately when chicken touches.
  2. Grill the chicken for 6-7 minutes per side for thighs (or 5-6 minutes per side for breasts) with visible golden char marks forming.
  3. Continue grilling until the thickest part reaches an internal temperature of 165°F, with juices running clear when pierced.
Rest and serve
  1. Transfer the chicken to a plate and rest for 5 minutes so the juices reabsorb, then slice and serve.
  2. Finish with fresh herbs and lemon wedges for serving, adding a bright squeeze of lemon right before eating.

Notes

Pro tip: For cleaner grilling, shake off excess marinade before placing chicken on the grates, and keep the grill at steady medium-high heat so the char appears without drying the meat. Refrigerate leftovers in an airtight container up to 3 days; the cooked chicken can be frozen up to 2 months (thaw in the fridge). For a lower-sugar option, reduce honey to 2 tsp or substitute a sugar-free honey alternative.