Can I use other types of meat besides chicken?

Yes, you can use this marinade on other types of meat – I like it with pork, shrimp, or fish.

Can I grill this recipe indoors?

Yes, you can use a grill pan or a cast-iron skillet to grill this recipe indoors if you don't have an outdoor grill.

How long can I marinate the chicken for?

You can marinate the chicken for up to 2 hours in the refrigerator. Any longer and the acid in the lemon juice can start to break down the chicken.

Can I use bottled lemon juice instead of fresh lemon juice?

For the best flavor, use fresh lemon juice. If you have to use bottled, just make sure to look for a brand that doesn't contain any additives or preservatives.

Lemon Pepper Grilled Chicken - A Well-Seasoned Kitchen®

Ingredients

Scale

4 large (7 to 8 ounce) boneless, skinless chicken breasts, butterflied and split – see Note
1/2 cup extra virgin olive oil
1/3 cup fresh lemon juice (around 1 1/2 to 2 lemons)
2 large garlic cloves, chopped or pressed
1 teaspoon lemon pepper, or more to taste
Kosher salt, to taste
1/4 cup vegetable, canola, or other high smoke point oil, for oiling the grill grates

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Instructions

Before you start grilling, prepare the chicken: rinse breasts under cold water and pat dry with paper towels. Place chicken in a large zip-top plastic bag.
In a small bowl, whisk together olive oil, lemon juice, and garlic. Add to chicken, seal bag, and refrigerate for at least 30 minutes up to 2 hours.
Preheat grill to medium-high.
Remove chicken from marinade, shaking off any excess liquid; pat dry. Sprinkle both sides of chicken breasts with lemon pepper and salt.
When grill is hot, using tongs, dip a folded paper towel in vegetable oil and rub it over the grates to prevent the chicken from sticking. Stand back from the grill, in case of any flare-ups. (I also wear an oven mitt.)
Place seasoned chicken breasts on the grill at an angle, leaving space between each piece.
Cook chicken for about 2 to 4 minutes on each side (depending on thickness), or until the internal temperature reaches 165 degrees on an instant-read thermometer.
Remove from grill, place on a serving dish, cover, and set aside to rest for around 5 minutes.

Notes

Note on chicken breasts: Chicken breast sizes can vary significantly, with organic breasts generally being larger than non-organic ones. If you have a smaller chicken breasts (4 to 6 ounce), use 4 to 6 breasts and, instead of butterflying, pound the thicker end a few times. This technique helps to even out the thickness and ensure that the entire breast cooks evenly.

Author: Lee Clayton Roper
Category: main dish, quick and easy
Method: Grill
Cuisine: American

Nutrition

Serving Size:
Calories: 253
Sugar: 0.2 g
Sodium: 270.6 mg
Fat: 13.1 g
Saturated Fat: 2.1 g
Carbohydrates: 0.8 g
Fiber: 0.1 g
Protein: 32 g
Cholesterol: 103.4 mg