Grilled Lemon Pepper Chicken Recipe: Quick & Easy Dinner!

Okay, here’s my attempt at a blog post about making grilled lemon pepper chicken, written in the style of a casual, experienced blogger:

Alright, folks, let’s talk about something I cooked up the other day – grilled lemon pepper chicken. I’ve made this a bunch of times, and it’s always a winner. Simple, tasty, and doesn’t require a PhD in culinary arts. Here is my simple steps.

Getting Started: The Marinade is Key

First things first, I grabbed my chicken. I used boneless, skinless breasts this time, because that’s all my family want, but thighs work great too – they stay juicier. I made about four of it.

Then, I put the marinade. This is where the magic happens. In a big ziplock bag (because who wants extra dishes?), I threw in:

• Lemon Juice:I used bottle Juice this time,about 1/4 cup. Fresh is probably better, but hey, sometimes you gotta work with what you’ve got.
• Olive Oil: Just a drizzle, maybe 2 tablespoons? I don’t really measure.
• Lemon Pepper Seasoning: The star of the show! I’m pretty generous with this. Probably a good 2-3 tablespoons.
• Garlic Powder: Because everything’s better with garlic. About a teaspoon.
• Salt: I added * a pinch! Because the lemon pepper seasoning often has salt already.
• Some Other Stuff: Added a tiny bit of onion powder and a dash of dried oregano.

I Squished the bag around to get everything all mixed up and coated the chicken,Sealed up the bag, making sure to squeeze out most of the air. Then I tossed it in the *’s better to keep 2-3 hours.

Grilling Time

Next, I preheated my grill to medium-high heat. You want it hot enough to get some nice grill marks, but not so hot that it burns the outside before the inside cooks.

I took the chicken out of the bag, letting the excess marinade drip off,Then slapped those bad boys on the grill. I let them cook for about 5-7 minutes per * really, it depends on the thickness of your chicken and how hot your grill is.

Checking for Doneness

The Important things is internal temperature! Make sure it hits 165°F (74°C). I always use a meat thermometer to be sure. Nothing worse than undercooked chicken.

Once they were done, I Pulled them off the grill and let them rest for a few minutes. This helps keep the juices in, so you don’t end up with dry chicken.

Serving it Up

That time,I sliced up the chicken and served it with a simple salad and some roasted potatoes. It’s also great on top of pasta, in a wrap, or just on its *, it is a very simple grilled chicken recipe.

So, that’s my go-to grilled lemon pepper chicken. It’s nothing fancy, but it’s always good. Give it a try and let me know how it turns out!