Lemon Garlic Herb Chicken
Bright, Zesty, and Perfectly Tenderizing
There are certain recipes that just work, the kind you can count on when you want dinner to be easy, comforting, and full of flavor.
This recipe is simple, satisfying, and designed for real life. With just a quick blend of ingredients in the morning, nothing fancy - just fresh, flavorful staples you can let the chicken marinate in the fridge while you head off to work, run errands, or go about your day. When you come back, the hard part’s already done. All that’s left is a quick cook, and just like that dinner is on the table.
I love creating recipes that start with the familiar, something you’ve probably made a dozen times before and giving it a tropical upgrade. In this case, it’s a splash of white rum that changes everything. It’s subtle but intentional. It rounds out the acidity, deepens the flavor, and adds that little something special that makes the whole dish feel just a bit more relaxed and island-inspired.
What I love most is how effortlessly it fits into different kinds of days. You can keep it casual or plate it up for guests. Grill it outside on a sunny afternoon, or roast it in the oven when you want to stay cozy indoors. It doesn’t ask for much, just a little time and a handful of ingredients, but it gives back in all the best ways: juicy texture, golden edges, and flavor that makes it feel like you really pulled something off.
And the leftovers? Even better. Slice it up for wraps, grain bowls, or a quick lunch the next day and it’s just as satisfying.
Best of all? The ingredients are easy to find. Lemons are usually plentiful here on Kaua‘i and just as easy to spot at your local grocery store. The herbs are likely already in your spice cabinet, and the chicken can be fresh or pulled from the freezer. It’s easy, affordable, and absolutely delicious.
So if you’ve been looking for a go-to chicken recipe that checks all the boxes, flavorful, foolproof, and flexible - this might just be the one.
What You’ll Learn in This Article
• The full recipe, with culinary tips for every step
• How to use yogurt (and a little rum) to tenderize meat perfectly
• Pro grill + oven methods to avoid burning or drying out
• Easy flavor swaps and meal-prep strategies
• Why this combo just works and how to make it your go-to
Lemon Garlic Herb Chicken
Servings: 4
2 to 2¼ lbs. boneless, skinless chicken breasts (about 4 medium)
¾ cup non-fat Greek plain yogurt
2 tablespoons lemon juice
1½ tablespoons Kōloa White Rum
1½ tablespoons olive oil
3 cloves garlic
1½ tablespoons chopped parsley
1½ teaspoons dried oregano
¾ teaspoon onion powder
⅓ teaspoon black pepper
Salt to taste (start with ½ to ¾ teaspoon)
Instructions
Step 1: Blend the base
Add all ingredients except the chicken, to a food processor or high-speed blender. Blend until smooth and creamy. Let the mixture sit for 10–15 minutes before using.
▌Pro Tip: Resting allows the garlic to mellow and gives the acid and herbs time to meld. It also helps the marinade coat the chicken more evenly.
Step 2: Marinate the chicken
Place chicken in a zip-top bag or shallow container. Pour in the marinade and turn to coat. Refrigerate for 2 to 4 hours, or overnight for deeper flavor.
▌Pro Tip: Don’t marinate longer than 24 hours. Yogurt works fast as a tenderizer and too much time can soften the meat too much, especially thinner cuts.
Step 3: Bring to room temperature
Take the marinated chicken out of the fridge about 30 minutes before cooking. This helps it cook more evenly from edge to center.
Because this marinade is rich and creamy, you don’t need to remove it entirely, but it’s important to gently blot off any thick excess with paper towels, especially on the surface. Leaving a thin coating behind allows all the flavor to stay with the chicken while helping it brown properly instead of steaming or burning.
Step 4: Grill, Roast, or Sear
Grill Method:
Preheat grill to medium-high (400–425°F). Oil the grates. Sear chicken for 2–3 minutes per side over direct heat, then move to indirect heat and close the lid. Cook until internal temp reaches 165°F. The temperature will continue to rise slightly as it rests, so it’s perfectly fine to pull it from the heat around 162–163°F, then let it rest to finish.
▌Pro Tip: Indirect heat prevents the yogurt from burning while still giving you that golden color and grill flavor.
Oven Method:
Preheat to 425°F. Arrange chicken on a parchment-lined sheet pan or rack. Roast 18–22 minutes, flipping halfway through.
▌Pro Tip: Use a wire rack if possible (over a baking sheet), airflow underneath the chicken creates better browning and texture.
Stovetop Method:
Heat a skillet over medium heat with a bit of oil. Sear the chicken 5–7 minutes per side, depending on thickness, until fully cooked.
▌Pro Tip: If the outside browns too quickly, lower the heat and cover lightly to finish cooking without drying out.
Don’t Guess—Use a Thermometer
One of the easiest ways to take the stress out of cooking chicken is by using a simple instant-read thermometer. It takes all the guesswork out, no slicing into pieces mid-cook or hoping you pulled it off the grill at the right moment.
Back in culinary school, this was something we were required to keep in our chef coat pocket at all times, and honestly, it’s still something I use consistently. Whether I’m grilling, roasting, or searing, it’s the one tool that guarantees juicy, properly cooked chicken every single time.
▌Pro Tip: A small digital instant-read thermometer is one of the most useful tools you can keep in your kitchen. It’s affordable, fast, and surprisingly versatile. I use mine for everything from meats and fish to quick breads and spot-checks while grilling.
Step 5: Rest and serve
Let the chicken rest 5–10 minutes before slicing or serving.
▌Pro Tip: Resting keeps the juices in the meat where they belong, inside each tender bite.
Let’s Talk Lemon Juice
There’s no denying it: freshly squeezed lemon juice makes a difference.
The brightness, acidity, and aromatic oils from a fresh lemon elevate this marinade with a clean, zesty flavor that bottled juice simply can’t match. When you're only using a couple tablespoons, it's worth the squeeze.
Bottled lemon juice is convenient and shelf-stable, but it’s often heat-treated and contains preservatives, which can dull the flavor and add bitterness. That doesn’t mean you can’t use it, but if you do, taste as you go and consider adding a little lemon zest or a touch of honey to balance out any harshness.
▌Pro Tip: Roll the lemon on the counter before cutting to get more juice. One medium lemon yields about 2–3 tablespoons of juice.
If you’re making a double batch or meal-prepping, fresh juice can be squeezed ahead and refrigerated for up to 3 days or frozen in ice cube trays for future recipes.
Cooking for a Crowd?
This marinade easily doubles (or even triples!) if you're feeding a group or prepping extra portions for the week. Just keep the ratios the same and use a larger food processor or blend in batches if needed.
If doubling, marinate the chicken in a large resealable bag or wide shallow dish to ensure everything gets evenly coated. For best results, try not to stack the chicken too tightly, every piece should be nestled in that creamy, flavorful marinade.
▌Pro Tip: Batch cooking? Store half the marinated chicken in the fridge to cook tonight and freeze the rest (uncooked) for another day. It’s a flavor-packed head start.
What Type of Chicken Works Best?
Boneless, skinless thighs: Great for the grill, full of flavor, and hard to overcook
Breasts: Lean and quick-cooking, just don’t skip the rest time
Tenders: Perfect for weeknight meals or prepping ahead
This marinade also works beautifully with pork tenderloin or shrimp (just reduce marinating time for seafood to 30 minutes)
Why Just 1½ Tablespoons of Rum?
It might not sound like much, but that 1½ tablespoons is enough to transform the flavor. The Kōloa White Rum lifts the brightness of the lemon and enhances the herbs and garlic, creating a more rounded finish.
▌Pro Tip: You’re not looking to taste “rum” here. You’re using it to amplify what’s already good.
Fresh vs. Dried Herbs
This marinade calls for both dried oregano and fresh parsley, but what if you only have one or the other?
Dried herbs (like oregano) are more concentrated in flavor because their oils are preserved during drying. A little goes a long way, and they’re best added early so they can rehydrate and release their flavor into the yogurt.
Fresh herbs (like parsley) bring brightness, color, and a “just-picked” vibrancy that dried herbs can’t quite match. They're best added toward the end or right before serving, but in a marinade, they still work beautifully for visual appeal and a softer herbal note.
▌Pro Tip: As a general rule, use 3x more fresh herbs if substituting for dried. So 1 tsp dried oregano = about 1 tbsp fresh chopped oregano.
If using all dried herbs, try blending them into the yogurt and letting the marinade rest for 10–15 minutes before adding the chicken. This gives the flavors time to bloom and blend.
Flavor Variations to Try
Want to switch things up? These simple additions bring new personality to the marinade:
Smoky & Spiced: Add ½ tsp smoked paprika or chipotle powder for a warm, smoky kick—perfect for grilling.
Citrus Zest Boost: Mix in lemon or orange zest to intensify the brightness and add aromatic oils.
Sweet & Tangy: A teaspoon of honey or maple syrup rounds out the acidity and adds balance.
Tropical Twist: Swap in Kōloa Coconut Rum and use cilantro instead of parsley for a breezy island vibe.
Middle Eastern-Inspired: Add ½ tsp cumin and a pinch of cinnamon, and try mint (or mint + parsley) for a warm, herbaceous twist.
▌Pro Tip: Start small with bold flavors, taste and adjust to find your perfect blend.
Meal Prep & Storage Tips
Cooked chicken will keep for up to 4 days in an airtight container in the fridge, or 2 months in the freezer. For easier use later, slice or cube it before freezing. To reheat, use gentle heat in a skillet or oven to avoid drying it out.
▌Pro Tip: Freeze marinated but uncooked chicken for a future no-fuss dinner. Just thaw overnight and cook as usual.
What to Serve It With
This chicken is incredibly versatile and pairs beautifully with bright, fresh sides. You can keep it simple or make it feel like a full island-inspired plate:
A scoop of fluffy jasmine or basmati rice
Fresh mango salsa with a touch of lime
A small bowl of tzatziki for cool contrast
Warm pita or flatbread on the side
Grilled vegetables or a fresh green salad with avocado slices
▌Pro Tip: Make extra and use the leftovers for wraps, bowls, or cold salads all week.
Ingredient Spotlight: Kōloa White Rum
Distilled on Kaua’i from pure cane sugar and mineral-rich mountain rainwater, Kōloa White Rum presents a clean, bright note with just a hint of citrus. It’s dry and light, making it ideal for marinades, because it lifts and enhances without overpowering.
White rum is especially great for citrus-forward, herbaceous dishes like this one. A little goes a long way.
Why It Works
This marinade combines acidity, creaminess, herbs, and aromatics to create a deeply flavorful foundation:
Yogurt tenderizes and helps the marinade cling
Lemon juice brightens and sharpens
Garlic and parsley bring depth and freshness
A touch of rum enhances without dominating
Every ingredient earns its spot, and works together to give you the kind of juicy, flavorful chicken you’ll keep coming back to.
Thank You for Supporting This Island Kitchen
Recipes like this take testing, tweaking, and a little kitchen magic to get just right. Your support, curiosity, and love of flavor help keep this island-inspired kitchen growing strong.
Mahalo nui loa,
Nicole
The Island Spirit Kitchen