Lemon Pepper Grilled Chicken
There's something about the combination of bright citrus and bold cracked pepper that just makes grilled chicken feel like a completely different meal. This Lemon Pepper Grilled Chicken has been on repeat at our house all summer — it's simple, it's packed with flavor, and it never dries out. The secret is in the marinade and giving the chicken enough time to soak it all in.
Ingredients
- 4 boneless skinless chicken breasts similar in size; pounded to even thickness
- 3 tbsp extra virgin olive oil good quality
- 3 tbsp fresh lemon juice about 2 lemons
- 1 tbsp lemon zest from the same lemons
- 3 cloves garlic freshly minced
- 1 tsp honey or maple syrup
- ½ tsp onion powder
- 1 ½ tsp freshly cracked black pepper divided (1 tsp for marinade, ½ tsp for topping)
- ¾ tsp sea salt
Instructions
- Make the marinade. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, honey, onion powder, 1 teaspoon of cracked black pepper, and sea salt until fully combined.2. Prep the chicken. Place the chicken breasts inside a large zip-top bag. Using a meat mallet, pound them to an even thickness. This helps the chicken cook uniformly and absorb the marinade more effectively.3. Marinate. Pour the marinade into the bag, seal it, and massage it into the chicken until fully coated. Refrigerate for a minimum of 30 minutes — 2 to 4 hours is ideal. Do not exceed 12 hours, as the acidity of the lemon juice will begin to break down the texture of the meat.4. Bring to room temperature. Remove the chicken from the fridge and transfer to a plate or dish. Sprinkle the remaining ½ teaspoon of cracked pepper over the tops and brush any leftover marinade from the bag onto the surface. Let the chicken sit at room temperature for 15 to 30 minutes before grilling.5. Grill the chicken. Preheat your grill to medium-high heat, approximately 400°F. Place the chicken presentation side down on the grill. Cook for 6 to 8 minutes per side depending on thickness. Pull the chicken off the grill when the internal temperature reads 155°F to 160°F — it will continue rising to 165°F as it rests.6. Rest and serve. Transfer the chicken to a cutting board and allow it to rest for 5 minutes before slicing or serving. This keeps the juices locked in.
Notes
Oven method: Bake at 425°F on a lined sheet pan for 20–25 minutes, or until the internal temperature reaches 165°F.
Air fryer method: Cook at 380°F for 18–20 minutes, flipping halfway through.
Freezer tip: Add raw chicken and marinade to a freezer-safe bag and freeze for up to 2 months. Thaw in the refrigerator overnight — it marinates as it defrosts.
Chicken thighs: Boneless skinless thighs can be substituted. They are more forgiving on the grill and stay juicy even with slight overcooking.
Don't skip the rest step. Resting the chicken for 5 minutes after grilling is what keeps it juicy. Cutting in too early causes the juices to run out immediately.