Lemon Sage Chicken Marinade

By
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
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Updated on 12/24/21
Lemon and Sage Grilled Chicken
Robert Linton / Getty Images
Prep: 15 mins
Cook: 40 mins
Marinate Time: 6 hrs
Total: 6 hrs 55 mins
Servings: 6 servings
Nutrition Facts (per serving)
616 Calories
27g Fat
23g Carbs
72g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 616
% Daily Value*
Total Fat 27g 34%
Saturated Fat 5g 24%
Cholesterol 193mg 64%
Sodium 592mg 26%
Total Carbohydrate 23g 8%
Dietary Fiber 4g 16%
Total Sugars 11g
Protein 72g
Vitamin C 85mg 425%
Calcium 86mg 7%
Iron 4mg 19%
Potassium 887mg 19%
*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.

Ingredients

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.