Okay, so I’ve been seeing this lemon pepper grilled chicken recipe all over the place, and you know I had to try it out. It looked so simple and delicious, and I’m happy to report it totally lived up to the hype! Here’s how I made it, step-by-step, and you guys have to try it.
Getting Started
First, I grabbed my chicken. I used boneless, skinless chicken breasts because that’s what I had, but you could totally use thighs, drumsticks, whatever you like. I think bone-in would be even juicier, so I’ll try that next time. I pounded the chicken breasts a bit, just to make sure they were all kind of the same thickness. This helps them cook evenly, you know?
The Magic: Lemon Pepper Marinade
This is where the flavor bomb happens. In a big bowl (or you could use a Ziploc bag), I whisked together the good stuff:
- Olive oil: Just a good drizzle, maybe a couple of tablespoons.
- Lemon juice: I used the juice of like, two whole lemons. Fresh is best, obviously!
- Lemon zest: Don’t skip this! I zested those lemons before I juiced them. It adds so much extra lemon-y punch.
- Lemon pepper seasoning: Okay, this is the key. I used a pre-made blend, and I was pretty generous with it. Probably like, a tablespoon or two? I just eyeballed it.
- Garlic: I minced up a few cloves. Because, garlic makes everything better.
- Salt: Just a pinch, because the lemon pepper seasoning already has some salt.
- Black pepper: A little extra grind, for good measure.
I whisked all that together until it was nice and combined, then I tossed the chicken in there. I made sure every piece was totally coated in that delicious marinade. Then, I covered the bowl with plastic wrap and popped it in the fridge. I let it marinate for about 2 hours. You could probably get away with 30 minutes, but I think longer is better.
Grilling Time!
I preheated my grill to medium-high heat. You want it hot enough to get those nice grill marks, but not so hot that the chicken burns before it cooks through. I oiled the grates a bit, just to make sure the chicken wouldn’t stick.
Then, I grilled the chicken for about 5-7 minutes per side. The cooking time will depend on how thick your chicken is, so keep an eye on it. You want the internal temperature to reach 165°F. I used a meat thermometer to check, because I’m all about food safety.
The Finished Product (So Good!)
Once the chicken was cooked through, I took it off the grill and let it rest for a few minutes. This helps the juices redistribute, so you get a more tender and flavorful bite. I sliced it up and served it with a simple salad. Honestly, it was SO good. The chicken was juicy, flavorful, and had that perfect lemon-pepper kick. My family loved it, and it was super easy to make. Definitely adding this one to my regular rotation!
You guys should give it a try. Let me know in the comments if you do, and what you think!
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