Lawry’s Chicken Recipe: Zesty Herb-Marinated Grilled Perfection

I developed this recipe after testing multiple marinades in my tiny Boston kitchen, and this version delivers perfectly tender, flavorful chicken every time.

Lawry’s seasoning forms the base of a zesty herb marinade that infuses the chicken with savory depth. The key is letting it soak for at least 30 minutes before grilling.

You’ll get juicy, herb-crusted chicken with a golden char from the grill. The marinade also works beautifully for baking if outdoor cooking isn’t an option.

Serve with grilled vegetables or a fresh salad for a complete meal that’s simple yet impressive.

Ingredients for Lawrys Chicken

Simple ingredients for a marinade that transforms chicken into something extraordinary.

The Lawry’s seasoning is non-negotiable here—original blend in the red can. Any grocery store carries it, usually in the spice aisle. I grab mine at Market Basket when I’m stocking up on basics. For the chicken, boneless, skinless breasts are easiest, but thighs work too (they stay juicier on the grill). Look for pieces that are similar in size so they cook evenly.

No Worcestershire? Soy sauce with a dash of vinegar gets you close. Fresh out of Dijon? Regular mustard works in a pinch. Want more herb punch? Fresh rosemary and thyme at double the amount. The olive oil doesn’t need to be fancy—any extra-virgin will do. If you’re grilling, use a high smoke point oil like avocado oil instead.

Marinate the chicken in the fridge for up to 24 hours—it only gets better. Leftovers keep for 3-4 days in the fridge. Freeze cooked chicken for 3 months, but the texture changes slightly (still great in salads or wraps).

Step-by-Step Instructions for Zesty Herb-Marinated Grilled Chicken

Here’s the method I use for juicy, flavor-packed chicken with a perfect char every time.

Step 1: Prepare and Season the Chicken

Start by pounding the 1.5 lb boneless, skinless chicken breasts to an even ½-inch thickness using a meat mallet. This ensures even cooking and prevents dry spots. I place the chicken between sheets of plastic wrap for easier cleanup.

Season both sides generously with the 2 tbsp Lawry’s Seasoning Salt and 0.5 tsp salt. The Lawry’s blend adds that signature zesty kick, while the extra salt enhances the marinade’s penetration. Let the chicken sit while you prepare the marinade.

Step 2: Whisk Together the Marinade

In a medium bowl, combine the 0.5 cup olive oil, 3 tbsp fresh lemon juice, 2 tbsp Worcestershire sauce, 1 tbsp Dijon mustard, 1 tbsp brown sugar, minced 4 cloves garlic cloves, 1 tsp dried thyme, 1 tsp dried rosemary, and 0.5 tsp black pepper.

Whisk vigorously for 30 seconds until the mixture emulsifies slightly—the Dijon mustard helps bind everything together. The brown sugar balances the acidity from the lemon juice, while the herbs infuse the oil with aromatic depth.

Step 3: Marinate for Maximum Flavor

Place the seasoned chicken in a resealable plastic bag or shallow dish and pour the marinade over it. Turn the chicken to coat evenly, then press out excess air if using a bag. Refrigerate for at least 1 hour, but I recommend 4 hours for the best flavor penetration.

The olive oil carries the herbs and spices into the meat, while the lemon juice and Worcestershire sauce tenderize it. If marinating overnight, flip the chicken halfway through to ensure even exposure.

Step 4: Grill to Juicy Perfection

Preheat your grill to medium-high heat (about 400°F). Remove the chicken from the marinade, shaking off excess, and discard the remaining marinade. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.

Look for grill marks that are deep golden brown and juices that run clear when pierced. Avoid pressing the chicken with a spatula—this squeezes out the juices you worked so hard to preserve. Let it rest for 5 minutes before serving to allow the juices to redistribute.

Regional Styles of This Recipe

California Coast Style

Out west, they amp up the citrus by adding zest from 1 lemon and 2 limes to the marinade. The bright flavors pair perfectly with avocado slices served on the side. I love this version for summer cookouts by the beach. 🌊

Texas Smokehouse Twist

Lone Star pitmasters swap 2 tbsp Lawry’s Seasoning Salt for their signature blend, adding 1 tsp smoked paprika and ½ tsp cayenne for heat. The chicken gets a smoky char from grilling over mesquite coals.

Boston Backyard Grill

In my neighborhood, we keep it simple but add 1 tbsp apple cider vinegar to the marinade for tang. Grill over hardwood charcoal for that classic New England flavor. Serve with corn on the cob.

Southern Comfort

Down south, they sweeten the deal with 2 tbsp honey in the marinade and serve with buttermilk biscuits. The honey caramelizes beautifully on the grill, creating a sticky, savory crust.

Midwest Family Favorite

Heartland cooks often use boneless thighs instead of breasts and add 1 tsp onion powder to the seasoning. The result is extra juicy chicken that’s a hit at potlucks.

Frequently Asked Questions