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Honey and Lemon Marinated Chicken

June 11, 2009

I’ve posted this recipe before, but thought I’d do so again since it’s grilling season. This is one of my favorite marinades because it’s so versatile. It’s great on chicken, salmon, or pork. I got this from Everyday with Rachael Ray a few years ago.


  • Juice and zest of 1 large lemon (3 tablespoons juice)
  • 3 tablespoons honey
  • 2 teaspoons finely chopped garlic
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 cup plus 2 tablespoons extra-virgin olive oil
  • 4 bone-in chicken breast halves, skin on (about 2-1/4 pounds) (I’ve used boneless skinless chicken, pork chops, or salmon)
  • Salt and freshly ground pepper


  1. Preheat the oven to 400°. Line a baking sheet with foil. In a medium bowl, whisk together the lemon juice and zest, honey, garlic, cumin, oregano and 1/2 cup of the olive oil. Place the chicken breasts in a glass dish that holds them snugly in a single layer and add the marinade. Cover with plastic wrap and marinate for at least 30 minutes or up to 2 hours in the refrigerator, turning over the chicken occasionally.
  2. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-low heat. Pat the chicken dry, season with salt and pepper and place, skin side down, in the skillet. Cook until the skin is browned and crisp, about 5 minutes. Transfer the chicken, skin side up, to the prepared baking sheet. Bake until cooked through and the juices run clear, about 20 minutes. (I usually grill it instead of cooking it on the stove.)

What’s your favorite marinade?

2 Comments leave one →
  1. zoanna permalink
    June 15, 2009 7:27 am

    After reading this a couple days ago, I went out and bought the stuff for it. Lord willing, it’ll be on the grill tonight and turn out as well as yours.

  2. Morgan permalink
    June 15, 2009 7:59 pm

    Sounds yummy! I like just plain old Italian dressing when I’m feeling lazy. Works great with anything!

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