Lemon Marinade and Sauce for Poultry
Transform your poultry dishes with this zesty and versatile Lemon Marinade and Sauce recipe, perfect for adding a burst of fresh citrus flavor to chicken or turkey. Combining the tang of freshly squeezed lemon juice, the richness of olive oil, and the subtle sweetness of honey, this marinade infuses your poultry with irresistible depth. Herbs like fresh thyme and the bold kick of minced garlic complement the brightness, while Dijon mustard ties everything together for an elegant twist. The recipe also doubles as a warm, velvety sauce—thickened with a simple cornstarch slurry—to drizzle over your cooked poultry, elevating it to gourmet status. Ideal for grilling, baking, or pan-frying, this quick-to-prepare marinade (ready in just 10 minutes!) makes any poultry dish a weeknight staple or a dinner-party favorite. Whether you're dressing up chicken breasts or turkey thighs, this flavorful lemon-based recipe will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 4 tablespoons Lemon juice
- 3 tablespoons Olive oil
- 2 cloves Garlic cloves, minced
- 2 tablespoons Honey
- 1 tablespoon Dijon mustard
- 1 teaspoon Fresh thyme leaves, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Water
- 1 teaspoon Cornstarch
Instructions
In a medium bowl, whisk together the lemon juice, olive oil, minced garlic, honey, Dijon mustard, thyme, salt, and black pepper until well combined.
Set aside half of the mixture in a small container and refrigerate to use as a sauce later.
Use the remaining half of the marinade to coat your poultry of choice (chicken breasts, thighs, or drumsticks) in a resealable bag or shallow dish. Ensure the poultry is evenly coated, seal tightly, and refrigerate for at least 30 minutes, or up to 8 hours for maximum flavor.
Once ready to cook, remove the poultry from the marinade, shaking off any excess. Cook the poultry using your preferred method (grilling, baking, or pan-frying). Discard the used marinade.
To prepare the sauce, pour the reserved half of the marinade into a small saucepan. In a separate bowl, mix the water and cornstarch to create a slurry.
Heat the reserved marinade over medium heat and slowly whisk in the cornstarch slurry. Continue to cook, stirring constantly, until the sauce thickens, about 2-3 minutes.
Drizzle the warm sauce over the cooked poultry before serving for an extra burst of flavor. Enjoy!
Nutrition Facts
Calories |
572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2711 mg | 118% | |
| Total Carbohydrate | 44.0 g | 16% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 35.9 g | ||
| Protein | 0.9 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 24 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 124 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
