Okay, here we go, let me tell you about my little adventure with grilling up some lemon pepper chicken.
So, I wanted to make something tasty but not too complicated, and I thought, why not try grilled lemon pepper seasoning chicken? I heard it’s pretty good, and I do love a good grilling session.
First thing I did was run to the grocery store. I picked up some chicken breasts because that’s what I usually go for. Lean meat is what I prefer, you know, trying to keep it somewhat healthy. I grabbed a couple of lemons, some black pepper, and some other spices that I thought would go well together. I wasn’t really following a strict recipe, just going with my gut feeling.
Back home, I started by making a simple marinade. I squeezed the juice from those lemons into a bowl. Man, getting that fresh lemon juice really makes a difference! Then, I ground up some black pepper, mixed it in with the lemon juice. I also threw in some garlic powder, a bit of onion powder, and a pinch of salt. I even added some olive oil, because, why not? It helps everything stick together and keeps the chicken moist.
- Fresh lemon juice
- Ground black pepper
- Garlic powder
- Onion powder
- Salt
- Olive oil
I put the chicken breasts into a big Ziploc bag and poured the marinade over them. I made sure each piece was nicely coated, sealed the bag, and tossed it into the fridge. I let it sit there for about two hours, I guess. It was enough time for the flavors to really sink in.
While the chicken was marinating, I got the grill ready. I have a gas grill, so I just turned it on to medium heat, around 350-375°F, as far as I know. I cleaned the grates and gave them a light coating of oil to prevent sticking.
Grilling Time
Once the grill was hot, I took the chicken out of the fridge. I placed the chicken breasts on the grill, making sure they weren’t overcrowded. I closed the lid and let them cook. After about 6-7 minutes, I flipped them over. They were starting to get those nice grill marks, which is always a good sign.
I kept an eye on them, flipping them occasionally to make sure they cooked evenly and didn’t burn. After another 6-7 minutes or so, I checked the internal temperature with a meat thermometer. You want it to be around 165°F for chicken. It is important for it to be safe to eat.
When they were done, I took them off the grill and let them rest for a few minutes. This helps the juices redistribute, making the chicken even more tender. Resting the chicken is an important step. Believe me, It makes all the difference.
Finally, it was time to eat! I sliced up the chicken, and it was so juicy and flavorful. The lemon pepper really came through, and the other spices added a nice depth. I served it with some grilled veggies and a simple salad. It was a hit! Everyone loved it, and I was pretty proud of myself.
So, that’s my story of grilling lemon pepper chicken. It’s a simple dish, but it’s really satisfying. If you’re looking for something easy and tasty to make on the grill, give it a try. You won’t be disappointed!
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