Grilled Lemon Pepper Chicken
This Grilled Lemon Pepper Chicken Recipe combines zesty lemon, cracked black pepper, and juicy grilled chicken for a meal that tastes like it took way more effort than it actually did.
Equipment
- Outdoor grill
- Indoor grill pan
- Instant-read meat thermometer
- Ziplock bag
- Shallow baking dish
- Mixing bowl
- Whisk
- Tongs
- Cutting board
- Chef's knife
- Meat mallet
- Microplane or lemon zester
- Basting brush - optional
- Rolling Pin
Ingredients
- 4 boneless, skinless chicken breasts - about 6-8 oz / 170-225g each
- 3 tablespoons olive oil - 45ml
- 3 tablespoons fresh lemon juice - 45ml, about 1-2 lemons
- 1 tablespoon fresh lemon zest - 6g, about 2 lemons
- 2 teaspoons coarsely cracked black pepper - 4g
- 1 teaspoon kosher salt - 6g
- 4 cloves garlic - minced
- 1 teaspoon onion powder - 2g
- 1 teaspoon dried Italian seasoning - 1g, or dried oregano
- 0.5 teaspoon smoked paprika - 1g
- fresh parsley - chopped, for garnish
- lemon slices - for serving
Instructions
- Place chicken breasts on a cutting board, cover with plastic wrap, and pound to an even thickness of about 3/4 inch (2cm) using a meat mallet or rolling pin.
- In a mixing bowl, whisk together olive oil, fresh lemon juice, lemon zest, cracked black pepper, kosher salt, minced garlic, onion powder, Italian seasoning, and smoked paprika until emulsified.
- Place the pounded chicken in a zip-lock bag or shallow dish, pour the marinade over it, massage to coat well, and refrigerate for at least 30 minutes or up to 4 hours.
- Preheat your outdoor grill or indoor grill pan over medium-high heat for 10 minutes, then clean and lightly oil the grates.
- Remove chicken from marinade, let excess drip off, and place on the hot grill. Cook undisturbed for 5-7 minutes on the first side until seared, then flip and cook 5-7 more minutes until internal temperature reaches 165°F (74°C).
- Transfer chicken to a cutting board, tent with foil, and rest for 5 minutes. Garnish with fresh parsley and serve with lemon slices.
Notes
- Always pound chicken to even thickness - this is the most important step for preventing dry spots.
- Use fresh lemon zest, not just juice - the zest contains essential oils that provide the signature citrus punch.
- Crack your own black pepper for superior flavor - pre-ground pepper loses potency quickly.
- Don't marinate longer than 8 hours - the acid will break down the proteins and make the exterior mushy.
- Let chicken come to room temperature for 15-20 minutes before grilling for more even cooking.
- Always use an instant-read thermometer to pull the chicken at exactly 165°F for perfect doneness.
- Rest the chicken for 5 minutes before slicing to allow juices to redistribute throughout the meat.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze raw chicken in the marinade for up to 3 months - thaw overnight in the refrigerator before cooking.
- For reheating, add a splash of broth and use a skillet or low oven to prevent drying out.