You are here: Home » Recipes » Marinated Lemon Chicken Breasts Marinated Lemon Chicken Breasts Kitchen Tested Yield 8 servings Prep 5 mins Cook 24 mins Lemon and herbs add zest to chicken breasts. Mark Boughton Photogrpahy / styling by Teresa Blackburn PrintEmail Chicken is marinated with herbs and lemon zest overnight then basted with a lemon marinade halfway through cooking for a double lemon flavor. Ingredients 3 cloves garlic, minced1 tablespoon canola oil1 tablespoon sugar1 tablespoon chopped fresh rosemary2 teaspoons fresh thyme2 teaspoons finely grated lemon rind1 teaspoon salt divided3/4 teaspoon coarsely ground black pepper, divided4 (14-oz) bone-in chicken breasts, cut in half crosswise1/2 cup fresh lemon juice2 tablespoons extra-virgin olive oil1 tablespoon red wine vinegar2 teaspoons honey mustard Instructions Combine, garlic, oil, sugar, rosemary, thyme, lemon rind, 1⁄4 teaspoon pepper and 1⁄2 teaspoon salt in a large bowl; add chicken and toss until well coated; cover and refrigerate overnight or up to 24 hours. Combine lemon juice, olive oil, vinegar, honey mustard and remaining salt and pepper in a medium bowl; whisk. Preheat broiler or grill. Place chicken on a large rimmed baking sheet or grill rack. Broil or grill 16 minutes, turning once. Baste chicken with lemon juice mixture. Broil 8 more minutes, turning and basting twice, until an instant-read meat thermometer inserted into thickest part of breast registers 165F. Cool 10 minutes, then transfer chicken to a large container and refrigerate at least 4 hours or overnight. Recipe by Bruce Weinstein and Mark Scarbrough.