Lawry’s Herb and Garlic Marinade Chicken Recipe: Juicy Grilled Perfection

This marinade transforms ordinary chicken into restaurant-quality perfection every time. The secret lies in Lawry’s Herb & Garlic Marinade, which infuses the meat with layers of savory flavor while keeping it juicy and tender. I’ve tested this method across countless backyard cookouts, and it consistently delivers impressive results with minimal effort.

For perfect results, marinate the chicken for at least 4 hours (overnight works best) before grilling over medium-high heat. The marinade creates a flavorful crust while maintaining moisture inside. Serve with grilled vegetables or a crisp salad for a complete meal that’s simple yet sophisticated.

Ingredients for Lawry’s Herb and Garlic Marinade Chicken

These professional-grade ingredients transform ordinary chicken into juicy, restaurant-quality perfection with minimal effort.

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The Lawry’s Herb & Garlic Marinade is non-negotiable for authentic flavor—available at all major supermarkets including Walmart and Kroger. Optimal chicken selection requires boneless, skinless breasts of uniform thickness (1-1.5 inches) for even cooking. Diamond Crystal kosher salt provides precise seasoning control due to its larger grain size. Fresh garlic and herbs elevate the marinade’s complexity, though dried may be substituted at one-third the quantity.

For marinade flexibility, apple cider vinegar can replace lemon juice at a 1:1 ratio, while soy sauce offers a gluten-free alternative to Worcestershire. Olive oil substitutions include avocado oil for higher smoke points or melted butter for richness. The Dijon mustard stabilizes the emulsion but can be replaced with whole-grain mustard for textural variation. Herb substitutions include oregano or basil, though flavor profiles will shift slightly.

Marinated chicken maintains quality refrigerated for 24 hours before cooking. Prepared marinade keeps 5 days in sealed containers. Grilled leftovers store 3-4 days refrigerated or 3 months frozen. Always bring refrigerated chicken to room temperature (30 minutes) before grilling for even cooking. Discard used marinade to prevent cross-contamination.

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

This method ensures perfectly juicy, flavorful chicken with ideal caramelization every time.

Step 1: Prepare and Marinate the Chicken

Begin by pounding the 2 lb boneless, skinless chicken breasts to an even 1-inch thickness using a meat mallet. This ensures uniform cooking and prevents dry edges. Place the pounded chicken in a large resealable plastic bag or shallow dish.

In a medium bowl, whisk together the 1 cup Lawry’s Herb & Garlic Marinade, 2 tbsp extra-virgin olive oil, 4 cloves minced fresh garlic cloves, 2 tbsp fresh lemon juice, 1 tbsp Worcestershire sauce, and 1 tbsp Dijon mustard until fully emulsified. Pour this mixture over the chicken, turning to coat completely. Add the 1.5 tsp kosher salt and 1 tsp freshly ground black pepper, then gently massage into the meat. For enhanced flavor, tuck the 2 whole fresh rosemary sprigs and 4 whole fresh thyme sprigs around the chicken.

Seal the bag or cover the dish and refrigerate for at least 4 hours, or preferably overnight. This extended marinating time allows the flavors to penetrate deeply while the acid from the lemon juice begins tenderizing the protein structure.

Step 2: Preheat and Prepare the Grill

Remove the chicken from the refrigerator 30 minutes before cooking to allow it to come to room temperature. This promotes even cooking throughout the meat. Meanwhile, clean your grill grates thoroughly with a wire brush to prevent sticking.

Preheat your grill to medium-high heat (about 400°F). For gas grills, turn all burners to high for 10 minutes, then reduce to medium-high. For charcoal grills, arrange the coals in an even layer and let them burn until covered with white ash. Brush the grates with 1 tbsp canola oil using tongs and a folded paper towel – this creates a nonstick surface and prevents the chicken from tearing when you flip it.

Step 3: Grill to Perfect Doneness

Remove the chicken from the marinade, allowing excess to drip off, and discard the marinade along with the herb sprigs. Place the chicken on the preheated grill and cook with the lid closed for 6-7 minutes per side. Resist the temptation to move the chicken during this initial sear – you want to develop those beautiful grill marks and caramelized crust.

The chicken is ready to flip when it releases easily from the grates and shows distinct grill marks. After flipping, continue cooking for another 6-7 minutes with the lid closed. The chicken is done when it reaches an internal temperature of 165°F in the thickest part, measured with an instant-read thermometer. You’ll also notice the juices running clear when pierced with a knife tip.

Step 4: Rest and Serve

Transfer the grilled chicken to a clean cutting board and let it rest for 5-10 minutes before slicing. This crucial resting period allows the muscle fibers to relax and the juices to redistribute throughout the meat. Tent the chicken loosely with aluminum foil to keep it warm without steaming the crispy exterior you worked so hard to achieve.

Slice the chicken against the grain into ½-inch thick pieces. The properly cooked chicken should have a golden-brown crust with visible grill marks, while the interior remains moist and tender. Serve immediately while still warm, accompanied by your favorite sides. The flavor profile will be herbaceous with garlic notes, balanced by the bright acidity from the lemon and the savory depth from the Worcestershire sauce.

Regional Styles of These Flavors

Texas Hill Country

Out here in the Hill Country, we take our grilled chicken seriously. I like to add 1 tsp smoked paprika and ½ tsp cayenne to the marinade for that signature Texas heat. The local post oak gives the chicken an incredible smoky depth when grilled over direct flame. Serve with charred corn and pickled jalapeños for the full experience. 🔥

California Coastal

My coastal rides inspired this lighter version. I swap the olive oil for avocado oil and add zest from 1 orange to the marinade. The citrus brightens everything up perfectly. Grill over fruitwood like apple or cherry for a delicate smoke flavor that pairs beautifully with grilled stone fruit sides.

Midwest Backyard

Growing up in the Midwest, we kept things simple but hearty. I add 2 tbsp brown sugar to the marinade for caramelization and serve with grilled potatoes and butter-basted corn. The sugar creates that beautiful crust everyone loves. For extra richness, brush the chicken with melted butter during the last 2 minutes of grilling.

Pacific Northwest

The damp climate here calls for bolder flavors. I incorporate 1 tbsp chopped fresh sage and 1 tsp juniper berries (crushed) into the marinade. The earthy notes complement the garlic beautifully. Use alder wood chips for smoking – it’s a local favorite that adds a subtle sweetness to the chicken.

Southern Comfort

Down South, we don’t mess around with flavor. I add 1 tbsp hot sauce (like Crystal or Tabasco) and 1 tsp onion powder to the marinade. The chicken gets grilled low and slow over hickory until fall-apart tender. Serve with white BBQ sauce for dipping – it’s a game-changer. 💛

Southwest Fusion

This version brings the heat and the heritage. I mix in 1 tbsp ground cumin and 1 tbsp lime juice to the marinade. The chicken gets grilled over mesquite for that authentic smoky flavor. Top with crumbled cotija cheese and fresh cilantro before serving with warm tortillas for easy tacos.