Grilled Lemon Pepper Chicken

overhead shot of Lemon Pepper Grilled Chicken on a white platter

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Summer is in full swing, so it’s the perfect time to fire up the grill and try out some delicious recipes. If you're looking for something that's both easy to make and packed with flavor, Grilled Lemon Chicken is the perfect choice. This recipe is a classic for a reason, with the tangy freshness of lemon and the savory kick of black pepper coming together to create a mouth-watering dish. Not only is it quick and easy to prepare, it's healthy, too! Whether you're hosting a barbecue or just looking for a quick weeknight dinner, Grilled Lemon Pepper Chicken is sure to please.

Prep Time5

Cook Time6

Total Time11

Course: Main dish

Cuisine: American

Keyword: Grilled Chicken, Grilled Lemon Pepper Chicken

Servings:

Calories: 417kcal

Author: Lee Clayton Roper

Ingredients

2 pounds 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 oil canola, or other high smoke point oil, for oiling the grill grates

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.

Nutrition