Lawry’s Herb and Garlic Marinade Chicken Recipe: Grill-Ready Flavor Infusion

This marinade transforms ordinary chicken into a flavor-packed centerpiece with minimal effort. The blend of herbs and garlic creates a restaurant-quality crust that keeps the meat juicy throughout cooking.

I developed this method after years of experimenting with store-bought marinades, and this version consistently delivers the best results. The key is allowing enough time for the flavors to penetrate deeply into the meat.

You’ll achieve perfectly seasoned chicken with a golden exterior and tender interior every time. The aroma alone will have everyone gathered around the grill before the first piece is done.

Serve with grilled vegetables or a fresh salad for a complete meal that tastes like it came from a specialty restaurant.

Ingredients for Lawry’s Herb and Garlic Marinade Chicken

Pantry staples plus fresh herbs. Nothing fancy, just restaurant-quality flavor waiting to happen.

The chicken is the foundation here. Boneless, skinless breasts stay juicy when pounded to an even thickness—Costco has great pre-portioned packs. For the marinade, Lawry’s Herb and Garlic is the shortcut star, but if you’re making it from scratch, fresh herbs are non-negotiable. Grab rosemary and thyme from the produce section (or your garden, lucky you). Whole Foods has the best selection if your regular store is lacking.

No fresh herbs? Dried at one-third the amount works in a pinch, but fresh makes a difference. Out of Dijon? Regular mustard in a bind, though it lacks the depth. Skip the Worcestershire if you’re avoiding anchovies—extra soy sauce will still give you that umami hit. The lemon juice brightens everything, so don’t skip it (bottled is fine, but fresh is better).

Marinate the chicken for at least 4 hours, but overnight is ideal. Cooked chicken keeps in the fridge for 3-4 days—perfect for meal prep. Freeze extra marinade (without raw chicken) for up to 3 months in a sealed jar.

Step-by-Step Instructions for Lawry’s Herb and Garlic Marinated Chicken

Here’s the method I use for maximum flavor and juicy results every time.

Step 1: Prepare the Chicken and Marinade Base

Place the 1.5 lb boneless skinless chicken breasts between sheets of plastic wrap and pound to an even ½-inch thickness using a meat mallet. This ensures even cooking and better marinade absorption. Transfer to a large resealable bag.

In a bowl, whisk together the 1 cup Lawry’s Herb and Garlic Marinade, 2 tbsp olive oil, 1 tbsp Dijon mustard, 1 tbsp soy sauce, 1 tsp Worcestershire sauce, and 1 tbsp lemon juice. This creates a complex flavor base that tenderizes while seasoning.

Step 2: Enhance with Fresh Aromatics

Finely mince the 4 cloves fresh garlic cloves until they’re nearly paste-like. Chop the 2 tbsp fresh rosemary and 2 tbsp fresh thyme, removing all woody stems. These fresh herbs will brighten the marinade with their essential oils.

Add the minced garlic, chopped rosemary, and thyme to the marinade mixture along with the 0.5 tsp kosher salt and 0.5 tsp black pepper. Stir well to fully incorporate all the flavors.

Step 3: Marinate for Maximum Flavor Infusion

Pour the marinade over the chicken in the bag, ensuring all pieces are fully submerged. Seal tightly, pressing out excess air. Refrigerate for at least 4 hours, but overnight is ideal for the deepest flavor penetration.

Every 30 minutes during the first 2 hours, turn the bag to redistribute the marinade. This prevents any spots from drying out and ensures every bite gets equal seasoning.

Step 4: Cook to Perfection

Remove the chicken from the marinade (discard used marinade) and let it sit at room temperature for 15 minutes. Preheat your grill or skillet to medium-high heat.

Cook the chicken for 6-8 minutes per side until the internal temperature reaches 165°F and the surface shows beautiful grill marks. The marinade’s sugars will caramelize slightly, creating a flavorful crust.

Step 5: Rest and Serve

Transfer the cooked chicken to a cutting board and tent loosely with foil. Let it rest for 5-10 minutes – this allows the juices to redistribute throughout the meat rather than pooling on your cutting board.

Slice against the grain and serve immediately while still warm. The meat should be moist and tender with a subtle herby aroma from the rosemary and thyme, balanced by the garlic’s pungency and the marinade’s savory depth.

Storing and Reheating Leftovers

Refrigerator Storage

Let the chicken cool for no more than 2 hours before transferring to airtight containers. I use Glasslock containers because they don’t absorb odors. Store in the fridge at 40°F or below for up to 4 days. ❄️

Freezer Storage

For longer storage, wrap individual pieces tightly in plastic wrap, then place in a freezer bag with all air removed. This prevents freezer burn and keeps the chicken flavorful for up to 3 months. Label with the date so you can track freshness.

Stovetop Reheating

Add the chicken to a skillet with 2 tbsp water or chicken broth over medium-low heat. Cover and warm for 5-7 minutes, turning occasionally. This method keeps the meat moist and prevents drying out. I always check the internal temperature reaches 165°F before serving.

Microwave Reheating

Place the chicken on a microwave-safe dish and cover with a damp paper towel. Heat on 50% power for 2-3 minutes, then check and continue in 30-second intervals as needed. This gentle approach preserves texture better than full power.

Serving Leftovers

Sliced chicken reheats beautifully for salads or wraps. I love adding it to a grain bowl with quinoa and roasted veggies. The flavors from the marinade hold up well, making leftovers just as delicious as the first serving. 💡

Frequently Asked Questions