Sauces & Condiments
This Lawry’s Herb and Garlic Marinade Chicken Recipe transforms simple chicken into restaurant-quality bites with minimal effort. The marinade’s blend of garlic, herbs, and spices infuses every bite with bold flavor while keeping the meat juicy—no dryness here.
I’ve perfected this method over years of testing, ensuring tender results every time, whether grilled, baked, or pan-seared.
The secret lies in the marinade’s power: it doesn’t just flavor the chicken—it elevates the entire dish. Let it work its magic for at least 30 minutes (overnight is even better), and you’ll taste the difference in that first crispy bite.
This recipe delivers foolproof results, even for beginners, with just a few pantry staples and 30 minutes of active time.
What you’ll end up with is golden, flavor-packed chicken that falls apart at the touch of a fork, all thanks to the marinade’s deep, aromatic profile. The garlic and herbs caramelize slightly during cooking, creating a crust that’s impossible to resist.
Serve with roasted vegetables or a fresh salad for a complete meal that’s as impressive as it is easy.
This method works for boneless breasts, thighs, or even drumsticks—just adjust the cooking time. The marinade doubles as a sauce if you simmer it down, making leftovers just as delicious as the first bite. Let’s get cooking!
Ingredients for lawry's herb and garlic marinade chicken
Juicy chicken meets bold marinade flavors in 30 minutes—no fancy tools needed.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Chicken Breasts 🍗 | 1 ½ lb | Pounded to even thickness |
| Lawry’s Seasoned Salt 🧂 | 1 ½ tbsp | Original flavor preferred |
| Garlic Powder 🧄 | 1 tbsp | Freshly ground preferred |
| Dried Italian Seasoning 🌿 | 1 tbsp | Mix of oregano/basil |
| Black Pepper 🌶️ | 1 tsp | Freshly ground for best flavor |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For marinade and cooking |
| Fresh Garlic Cloves 🧄 | 4 cloves | Minced for marinade |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed for brightness |
| Honey 🍯 | 1 tbsp | Balances acidity in marinade |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Worcestershire Sauce 🍶 | 1 tbsp | For umami depth |
| Cornstarch 🌾 | 1 tbsp | For crispy coating |
The Lawry’s Seasoned Salt is the star here—it’s got that perfect blend of garlic, onion, and herbs that makes this marinade sing. I always grab the original flavor jar from the spice aisle, but honestly, any good seasoned salt works. The fresh garlic cloves are non-negotiable though—they give it that punchy aroma that caramelizes beautifully during cooking. For the best results, mince the garlic yourself instead of using powdered—it’s worth the extra minute. If you’re short on time, Costco’s pre-minced garlic is a solid shortcut.
No Lawry’s? Mix 1 tbsp garlic powder + 1 tbsp onion powder + 1 tsp dried thyme—it’s not identical, but close enough. Want extra tang? Swap lemon juice for apple cider vinegar (same amount). Honey runs out? Brown sugar or maple syrup works in a pinch. The Worcestershire sauce adds depth—skip it if you’re avoiding umami, but trust me on the full-fat version. Cornstarch is optional but game-changing for crispiness if you’re pan-searing or baking.
This marinade keeps 5 days in the fridge—perfect for meal prep. The chicken itself? Cook within 24 hours of marinating for best texture. I like to portion the marinade into small jars—freezes beautifully for up to 3 months. Leftovers? Simmer the marinade down for a quick sauce—pours over pasta or roasted veggies. Just don’t skip the cornstarch if you’re making extra—it’ll get gluey.
Why You'll Love This Recipe
- No-Prep-Panic Needed: Honestly, this recipe is the kind of magic that happens when you pound chicken to even thickness—no guessing if it’ll be dry or uneven. The marinade, with its Lawry’s seasoned salt and fresh garlic, works its flavor mojo in just 15 minutes, so you’re not stuck waiting forever. Perfect for when you’re craving dinner but the clock is ticking.
- Crispy Outside, Juicy Inside: Between the cornstarch coating and that golden-brown sear, you get that chef’s-kiss texture—crispy edges that give way to tender meat. The dried Italian seasoning and Worcestershire sauce add depth, while the honey balances the lemon juice so it’s never too sharp. It’s the kind of chicken that makes you forget store-bought ever existed.
- Meal-Prep MVP: I keep the marinade in the fridge for up to 5 days, and honestly, it’s my secret weapon for busy weeks. Just toss the chicken in there the night before, and boom—dinner is sorted. Freezes like a dream too, so you can batch-cook and have a weeknight winner ready in seconds. Even my picky roommate nods in approval.
- Budget-Friendly Flavor Bomb: For under $10, you’re getting restaurant-quality chicken that feels like a splurge. The Lawry’s seasoned salt and garlic powder stretch far, and the cornstarch trick makes every bite feel special without breaking the bank. Plus, leftovers? They’re even better the next day—just reheat and serve. Win.
Step-by-step instructions for Lawry's herb and garlic marinade chicken
Here's how to transform simple chicken into restaurant-quality bites—juicy inside, flavor-packed outside—in just 30 minutes.
Pound and Marinate the Chicken
Place the 1½ lb boneless chicken breasts between two sheets of plastic wrap. Using a meat mallet, pound them to an even ½-inch thickness. This ensures they cook quickly and evenly, preventing dryness in the center. Real talk: if you skip this, you risk ending up with tough, unevenly cooked chicken.
In a medium bowl, whisk together the ¼ cup extra-virgin olive oil, 2 tbsp lemon juice, 1 tbsp honey, 1 tbsp Worcestershire sauce, 1½ tbsp Lawry's seasoned salt, 1 tbsp garlic powder, 1 tbsp dried Italian seasoning, ½ tsp salt, and 1 tsp black pepper. Add the minced 4 cloves fresh garlic to the marinade. Place the pounded chicken in a resealable plastic bag, pour the marinade over it, and seal the bag. Massage the marinade into the chicken, ensuring every surface is coated. Let it marinate in the refrigerator for at least 15 minutes, but up to 4 hours for deeper flavor penetration.
Create the Crispy Cornstarch Coating
Remove the chicken from the marinade (reserve the marinade for later) and pat it dry with paper towels. This step is crucial—wet chicken won't crisp up properly. In a shallow dish, combine the 1 tbsp cornstarch with 1 tsp black pepper. Dredge each piece of chicken in the cornstarch mixture, pressing gently to adhere the coating evenly. The cornstarch creates that perfect crispy texture we're after.
Heat a large skillet over medium-high heat with 1 tbsp of the reserved marinade. You'll know it's ready when you see the marinade shimmering in the pan. Add the coated chicken and cook for 5-6 minutes per side, until the chicken reaches an internal temperature of 165°F and the edges are golden brown. Don't rush this—you want that crispy crust to form properly. If it sticks, don't panic—just press down gently with a spatula for a few seconds.
Finish with the Sauce and Rest
Once the chicken is cooked through, remove it from the skillet and let it rest on a wire rack for 5 minutes. This resting period allows the juices to redistribute, ensuring each bite stays juicy. While the chicken rests, place the skillet back on medium heat and add the remaining reserved marinade. Let it simmer for 2-3 minutes until it thickens slightly and coats the back of a spoon.
Return the chicken to the skillet and spoon the sauce over the top, letting it baste for 1-2 minutes. This step infuses the chicken with extra flavor and keeps it moist. Serve immediately with your favorite sides. The chicken should be golden brown on the outside, crispy from the cornstarch coating, and juicy with tender meat inside. Each bite delivers that perfect balance of herby, garlicky, slightly sweet flavors we promised.
Pro Tips For Making Lawry'S Herb And Garlic Marinade Chicken
- Prep Garlic Right: Minced fresh garlic makes a difference—don’t just chop it roughly. Use a microplane or the flat side of your knife to crush the cloves first, then finely mince. This releases more flavor into the marinade, and you’ll taste it in every bite. (I used to skip this, and the garlic taste was always hiding instead of popping.)
- Don’t Skip the Dry: After marinating, pat those chicken breasts thoroughly dry with paper towels—no wet spots. The cornstarch coating needs a dry surface to stick and crisp, not a soggy base. I learned this after my first batch came out sticky instead of golden. Trust the process, even if it feels tedious.
- Heat the Pan Hot: Medium-high heat is non-negotiable for that crispy crust. If your pan isn’t shimmering when you add the chicken, crank it up. A cool pan = sad, soggy cornstarch. I once walked away for “just a minute” and came back to rubbery chicken—don’t make my mistake.
- Save the Marinade: Strain the marinade after removing the chicken to catch any stray herbs or garlic bits. Then, use all of it—even the leftover tablespoon—to deglaze the pan. That’s where the extra flavor lives, and throwing it away is like wasting free seasoning. (Yes, I’ve done it.)
Common mistakes when making great lawry's herb and garlic marinade chicken
Skipping the Pounding Step
This is the most common mistake I see, and it’s a game-changer. Skipping the ½-inch thickness pounding leaves you with unevenly cooked chicken—some parts overcooked, others still pink. The meat mallet ensures even cooking in just 5-6 minutes per side.
Trust me, the extra 2 minutes of work saves you from dry, tough chicken. I’ve learned this the hard way after burning through several batches! 🔥
Not Patting Chicken Dry
Wet chicken is the enemy of crispiness. After removing the chicken from the marinade, pat it thoroughly dry with paper towels. The cornstarch coating won’t adhere properly if the chicken is damp, and you’ll end up with a soggy crust instead of that perfect golden-brown finish.
This step is non-negotiable for that restaurant-quality texture. 💧
Rushing the Cooking Time
Cooking the chicken too quickly at high heat leads to uneven doneness and a loss of juiciness. The 5-6 minutes per side at medium-high heat is critical—it gives the cornstarch coating time to crisp while ensuring the chicken reaches 165°F internally.
Rushing it means dry chicken and a missed opportunity for that perfect crust. Patience here pays off in flavor! ⏰
Ignoring the Resting Period
Pulling the chicken out of the pan and serving it immediately is a rookie mistake. The 5-minute rest on a wire rack lets the juices redistribute, so every bite is moist and flavorful.
Skipping this step means you’ll end up with dry, stringy chicken that falls apart when you take that first bite. It’s a small step with a big impact! 💪
Overloading the Pan
Crowding the skillet forces the chicken to cook unevenly and steam instead of sear. Cook in batches if needed—this ensures each piece gets the medium-high heat it needs for that crispy crust.
Overcrowding also makes it harder to flip the chicken properly, leading to uneven cooking. Less is more here! 🍳
Nutrition facts
Frequently asked questions
Why pound the chicken breasts before marinating?
Pounding the chicken to ½-inch thickness ensures even cooking throughout—no dry or undercooked spots! This step guarantees juicy results in just 5-6 minutes per side on the stove. Skipping it risks tough meat and uneven doneness. Trust me, those extra 2 minutes save you from disappointment!
Can I use chicken thighs instead of breasts?
Chicken thighs cook slower and stay juicier, so reduce marinating time to 30 minutes max and cook for 8-10 minutes per side at medium-high heat. The cornstarch coating still works beautifully—just monitor internal temp to reach 165°F. Dark meat handles the marinade's bold flavors even better!
What if I don't have cornstarch?
Use 1 tbsp all-purpose flour or ½ cup panko breadcrumbs for a crispy alternative. For extra flavor, try ½ cup crushed cornflakes—it adds a subtle sweetness. Just coat the chicken thoroughly before cooking, and watch for browning at medium-high heat. The texture will differ but still be delicious!
How do I store leftovers?
Let the chicken cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat gently in a pan with 1 tbsp reserved marinade over low heat to restore moisture. For longer storage, freeze the cooked chicken (without sauce) for up to 3 months. Thaw overnight in the fridge before reheating.