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    You are here: Home » Food » Poultry

    Grilled Lemon Pepper Chicken Recipe (with Marinade)

    February 15, 2023 By Sean Martin Leave a Comment

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    Jump to Recipe

    This Grilled Lemon Pepper Chicken is the perfect weekday meal on the grill. The lemon pepper marinade has all the fresh flavors from the lemon, with generous amounts of pepper and then the chicken is finished over the grill with even more pepper flavor.

    Grilled lemon pepper chicken breast on a platter with grilled lemon.

    Recipe Highlights

    • The marinade is great with any cut of chicken and will add flavor in as little as 2 hours.
    • Great to make the marinade in the morning and then have ready for dinner that night.
    • The chicken is juicy and tender if cooked to the proper temperature over direct heat.
    Jump to:
    • Recipe Highlights
    • Lemon Pepper Chicken Marinade Ingredients
    • Chicken Seasoning
    • Troubleshooting Flavor – Lemons
    • How To Make Lemon Pepper Chicken
    • Sides
    • Other Grilled Chicken Recipes
    • Grilled Lemon Pepper Chicken Recipe

    Lemon Pepper Chicken Marinade Ingredients

    • Boneless-Skinless Chicken Breast – Bone-in works well too, if that’s all you have.
    • Lemon – We use the zest of one lemon for aromatics and then the juice of two lemons for the marinade. Be sure you zest one lemon prior to juicing to make it easier to zest.
    • Extra Virgin Olive Oil – The EVOO helps bind the marinade as well as the fat helping to coat the chicken. Be sure it’s emulsified (bound with the other ingredients).
    • Dijon Mustard – We recommend a good quality Dijon for acidity and to help with binding. We do not recommend yellow mustard.
    • Kosher Salt and Coarse Black Pepper – We add this to the marinade for flavor.
    • Fresh Thyme – The aromatics from the fresh herb is lovely. You can also sub for herbs de Provence.
    • Red Chile Pepper Flake – Adds a touch of heat.

    Related Article: How to Make a Chicken Marinade


    Chicken Seasoning

    Season the chicken after the marinating is done and right before you add to the grill.

    Seasoning – While you can use any chicken seasoning, we prefer our SPG seasoning for this recipe, which is equal parts kosher salt, coarse black pepper, and granulated garlic.

    Slices of grilled lemon pepper chicken and grilled lemon garnish.

    Troubleshooting Flavor – Lemons

    Various lemons will have different flavors depending on how ripe they are. If you find the marinade is too bitter or too acidic then you can add a touch of sugar or honey to offset it, in 1 teaspoon increments. Alternatively, you can substitute your typical lemon with the sweeter Meyer lemon varietal.

    For a nice garnish add grilled lemons.

    How To Make Lemon Pepper Chicken

    Grilled Lemon Pepper chicken over direct heat on a gas grill.
    1. Combine: In a small bowl combine all marinade ingredients and whisk to combine so the oil emulsifies with the rest of the ingredients. Place the lemon pepper marinade in a 1-gallon plastic baggie and then place the chicken in the bag. Gently combine the marinade with chicken and slowly seal the baggie releasing as much air as possible.
    2. Marinate: Marinate the chicken in the baggie in the refrigerator for at least 2 hours. We typically make it in the morning and then pull out right before dinner, or roughly 8 hours (but even 2 hours will give the chicken great flavor).
    3. Prepare Grill: Set up grill for two-zone grilling, targeting 400 – 425 degrees Fahrenheit in the cooking chamber. Remove the chicken from the marinade and then season with the SPG rub. Discard the marinade.
    4. Grill: Grill the chicken over the direct heat for 4 minutes per side or until the chicken as a nice crust on both sides. Then move to indirect until the internal temperature of the chicken reaches 160 degrees Fahrenheit using a good instant read thermometer like the Thermoworks Thermapen One. Be sure you stay close to grill so you can flip them when you see the right amount of color.

    On a gas grill we ran two burners at medium to achieve the right temperature and grilled direct because of the lower direct heat.

    In an oven – bake at 375 degrees F for up to 20 minutes or until the right internal temperature. We use a sheet pan we line with parchment paper and then add a cookie drying sheet over the top. Then we place the seasoned chicken breast and bake.


    Related Article – When is chicken actually safe to eat?


    Sides

    Here are some of our favorite grilled side dishes that can cook along side the chicken. It’s also perfect with roasted potatoes in the oven and a grilled Caesar salad.

    • Grilled Green Beans
    • Broccolini on the Grill
    • Grilled Glazed Carrots

    Other Grilled Chicken Recipes

    We have a host of other grilled chicken ideas great for a quick meal.

    • Pellet Grill Chicken Thighs
    • Apricot Glazed Grilled Chicken
    • Grilled Chicken Lollipops with Spicy BBQ Glaze
    • Jerk Grilled Chicken
    • Perfect Grilled Chicken

    Tried this recipe? Give us a star rating and we would love to see! Mention @vindulge or use the hashtag #vindulge on all the social media handles. And consider subscribing to our newsletter where we drop all our favorite ideas and inspirations every week.

    This post may contain affiliate links. This means if you click on the link, we may receive a small commission if you purchase through the link. We partner with brands we know and love and use and it helps keep the blog going!

    Grilled lemon pepper chicken on platter with grilled lemon.

    Grilled Lemon Pepper Chicken Recipe

    A delicious lemon pepper marinade for chicken that is finished on the grill for delicious juicy grilled chicken.
    5 from 1 vote
    Print Pin Rate Save Saved!
    Prep Time: 2 hours
    Cook Time: 15 minutes
    Servings: 4 breasts
    Calories: 400kcal
    Author: Mary Cressler | Vindulge
    Cost: $16

    Equipment

    • 1 Gallon Sized Plastic Baggie
    • 1 Instant Read Thermometer

    Ingredients

    • 4 boneless skinless chicken breast
    • 2 tablespoons SPG seasoning (salt,pepper,garlic)

    Lemon Pepper Marinade

    • zest of one lemon (zest the lemon before you juice it)
    • ½ cup freshly squeezed lemon juice (about 2 lemons)
    • ½ cup extra virgin olive oil
    • 1 tablespoon Dijon mustard
    • 1 teaspoon coarse black pepper
    • 1 teaspoon kosher salt
    • 1 teaspoon chopped fresh thyme
    • ½ teaspoon red chili pepper flakes
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    Instructions

    • Combine: In a small bowl combine all marinade ingredients and whisk to combine. Place the lemon pepper marinade in a 1-gallon plastic baggie and then place the chicken in the bag. Gently combine the marinade with chicken and slowly seal the baggie releasing as much air as possible.
    • Marinate: Marinate the chicken in the baggie in the refrigerator for at least 2 hours (up to 8).
    • Prepare Grill: Set up grill for direct grilling targeting 400 degrees in the cooking chamber. Remove the chicken from the marinade and then season it on both sides with the SPG rub. Discard the marinade.
    • Grill: Grill the chicken over the direct heat for 4 minutes per side or until the chicken as a nice crust on both sides. Then move to indirect until the internal temperature of the chicken reaches 160 degrees Fahrenheit using a good instant read thermometer. Be sure you stay close to grill so you can flip them when you see the right amount of color.

    Notes

    Ingredients: This recipe works for any chicken cut, from the breast to thighs. If you make this for bone-in chicken breasts (4) then split the two breasts in two baggies. It’s very tight to try and fit four bone-in chicken breasts into one gallon size baggie.
    Find the perfect wine pairing at the Vindulge Wine Shop

    Nutrition

    Calories: 400kcal | Carbohydrates: 8g | Protein: 25g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 757mg | Potassium: 570mg | Fiber: 4g | Sugar: 1g | Vitamin A: 354IU | Vitamin C: 15mg | Calcium: 133mg | Iron: 4mg
    Tried this recipe? We would love to see!Mention @vindulge or use the hashtag #vindulge
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    Mary-Cressler-Sept-2015-smI'm Mary, a wine/food/travel writer, Certified Sommelier, mom of twins, former vegetarian turned BBQ fanatic, runner, and founder of Vindulge and author of Fire + Wine cookbook.  Thanks for stopping by!

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