Grilled Lemon Pepper Chicken Recipe

Grilled lemon pepper chicken on platter with grilled lemon.

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5 from 1 vote

Grilled Lemon Pepper Chicken Recipe

A delicious lemon pepper marinade for chicken that is finished on the grill for delicious juicy grilled chicken.

Prep Time2

Cook Time15

Course: Entree

Cuisine: American, grilled

Keyword: Apricot Grilled Chicken, grilled lemon pepper chicken., lemon pepper chicken, lemon pepper marinade

Servings: breasts

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

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.

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