Lemon Sage Chicken Marinade

Lemon and Sage Grilled Chicken
Robert Linton / Getty Images
Prep: 15 mins
Cook: 40 mins
Marination Time: 6 hrs
Total: 6 hrs 55 mins
Nutrition Facts (per serving)
743 Calories
49g Fat
13g Carbs
62g Protein
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Nutrition Facts
Amount per serving
Calories 743
% Daily Value*
Total Fat 49g 62%
Saturated Fat 11g 56%
Cholesterol 190mg 63%
Sodium 958mg 42%
Total Carbohydrate 13g 5%
Dietary Fiber 2g 7%
Protein 62g
Calcium 125mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The bright flavors of lemon, garlic, and sage transform bland chicken breasts in this simple and fast marinade. We like bone-in chicken because the bone adds flavor and the skin holds in moisture. You may substitute boneless, skinless chicken breasts, but reduce the cooking time to 25 to 30 minutes, depending on the thickness. Plan ahead to marinate the chicken at least 6 hours before grilling or baking.


Steps to Make It

  1. Place garlic in a food processor and process to a puree. Add olive oil, honey, kosher salt, and pepper, processing to combine. Add lemon zest, lemon juice, and sage. Pulse a few times until sage is rough-cut.

  2. Pour the marinade into a freezer zip-top bag. Add breasts, seal, and toss to coat the pieces. Open the bag, squeeze out all the air so the chicken is covered, then seal again. Refrigerate at least 6 hours or overnight. Let sit at room temperature for 15 minutes before grilling or baking. Discard the used marinade.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

To Bake: Preheat oven to 400 F. Line a rimmed baking sheet with foil and insert a baking rack. Bake chicken breasts for 40 to 45 minutes or until meat thermometer reaches 170 F in the thickest part of the meat not touching bone. Crisp the skin under the broiler for a few minutes, if needed. Do not overcook or the chicken will be dry.