Okay, here’s my attempt at a blog post about making lemon pepper chicken marinade for grilling, written in a casual, personal style:
Alright, folks, let’s talk about something that’s been a game-changer for my grilling game lately: lemon pepper chicken marinade. I’ve always loved grilled chicken, but sometimes it can get a little…boring. You know? Same old flavors. So, I decided to kick things up a notch and experiment with a marinade that’s both zesty and savory.
Getting Started
First, I gathered my ingredients. Nothing fancy, just stuff I usually have around the house:
- Fresh lemons (about 3-4, depending on how juicy they are)
- Freshly ground black pepper (lots of it!)
- Garlic (because, duh, everything’s better with garlic)
- Olive oil
- Salt
- A pinch of dried thyme (optional, but I like the extra herby-ness)
Mixing it Up
I started by zesting the lemons. Get all that good, flavorful oil from the skin. Then, I juiced them into a bowl. Make sure to remove core and seeds. Next, I crushed about 4 cloves of garlic – I used a garlic press because I’m lazy, but you can chop it finely if you prefer.
Then, it was time to combine everything. I dumped the lemon zest, lemon juice, crushed garlic, a generous amount of olive oil (maybe 1/4 cup?), a good pinch of salt, and the thyme into the bowl. And the pepper! I probably used a good tablespoon or two. I like it peppery. I whisked it all together until it was nicely combined.
Marinating the Chicken
I had some boneless, skinless chicken breasts. I placed that chicken into a zip-lock bag. Poured the marinade over the chicken, making sure it was all coated nicely. Then, I sealed the bag, removing the air, and massaged the chicken a bit to really get the marinade in there.
Now, for the important part: letting it sit. I popped the bag into the fridge. The longer, the better, in my opinion. At least 2 hours, but I’ve found that overnight is ideal. The chicken really soaks up all those delicious flavors.
Grilling Time!
When it was time to grill, I preheated my grill to medium-high heat. I removed the chicken from the marinade (discard the marinade!) and placed it on the hot grill.
I grilled the chicken for about 6-7 minutes per side, until it was cooked through and had those nice grill marks. The internal temperature should reach 165°F (74°C). Use a meat thermometer to be sure!
The Final Result
And that’s it! The chicken came out incredibly juicy, with a fantastic balance of lemony tang and peppery kick. The garlic added a nice depth of flavor, and the thyme just rounded it all out. Served it with some grilled veggies and rice, and it was a perfect summer meal.
Seriously, give this marinade a try. It’s super easy, and it takes your grilled chicken to a whole new level. Let me know how it turns out if you do!
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