This grilled lemon pepper chicken relies on a quick marinade of citrus juice and spices. The acid tenderizes the meat while the coarse pepper adds a mild heat.
Cooking the meat over two heat zones ensures a nice char on the outside without drying out the center. You can prepare the marinade in the afternoon and have dinner ready shortly after firing up the grill.
Why You’ll Love Grilled Lemon Pepper Chicken
- Fresh lemon zest brings out the citrus flavor much better than bottled juice alone.
- Moving the meat from direct to indirect heat prevents the outside from burning before the inside cooks through.
- A short resting time after grilling allows the juices to redistribute throughout the chicken breast.
Grilled Lemon Pepper Chicken Ingredients
- Chicken breasts: Choose even pieces or pound thicker breasts slightly so they cook at the same rate.
- Lemon juice: Freshly squeezed juice provides a brighter flavor than the bottled version. You will need about four to six lemons.
- Black pepper: Coarse ground pepper stands up to the grill heat and provides a nice texture. Avoid fine black pepper powder.
- Avocado oil: This oil handles high grill temperatures well. You can substitute canola or vegetable oil.
Exact quantities are in the recipe card below.
How to Make Grilled Lemon Pepper Chicken
Step 1: Mix the marinade
Combine the freshly squeezed lemon juice, zest, oil, pepper, and salt. Add the chicken breasts to the mixture.
Step 2: Chill the chicken
Seal the container and make sure the meat is fully coated. Store it in the refrigerator for up to two hours.
Step 3: Grill over high heat
Sear the meat directly over the hot coals or burners. This builds flavor and creates grill marks.
Step 4: Finish on indirect heat
Move the chicken to a cooler area of the grill to finish cooking gently. This prevents the outside from burning.
Storage Tips for Grilled Lemon Pepper Chicken
Keep leftover chicken in an airtight container in the refrigerator for up to four days. Freeze in a sealed bag for up to three months. Reheat in a skillet over low heat with a splash of water until it reaches 165°F (74°C).
Expert Tips for Grilled Lemon Pepper Chicken
- Do not leave the chicken in the marinade for longer than two hours. The acid in the lemon juice will break down the meat and change the texture.
- Use a meat thermometer to check for doneness. Poultry is safe to eat when it reaches an internal temperature of 165°F (74°C).
- Discard any leftover marinade that came into contact with the raw meat.
What to Serve with Grilled Lemon Pepper Chicken?
Serve this chicken alongside a green salad, grilled asparagus, or a scoop of white rice.
Grilled Lemon Pepper Chicken Recipe FAQs
Can I use chicken thighs instead of breasts?
Yes. Boneless skinless chicken thighs work well. They may require slightly less time on the grill.
Why did my chicken turn mushy?
Marinating poultry in highly acidic citrus juice for more than two hours breaks down the proteins and causes a mushy texture.
How do I know when the chicken is done?
Insert an instant-read thermometer into the thickest part of the breast. It should read 165°F (74°C).
Grilled Lemon Pepper Chicken
Ingredients
- 2.5 pounds boneless skinless chicken breasts 1.1 kg
- 1/2 cup lemon juice 120 ml
- 1 tablespoon lemon zest
- 2 tablespoons avocado oil 30 ml
- 2 tablespoons coarse black pepper
- 1 teaspoon kosher salt
Instructions
- Place the chicken breasts in a large zip-top bag or a glass container with a lid.
- Add the lemon juice, lemon zest, avocado oil, black pepper, and kosher salt.
- Seal the container and shake well to coat the meat evenly.
- Chill in the refrigerator for at least 30 minutes or up to 2 hours.
- Preheat your grill to medium-high heat, creating a hot zone and a cooler zone.
- Place the chicken over direct heat and grill for 8 minutes.
- Flip the chicken and move it to the cooler, indirect heat side of the grill.
- Cook for another 7 to 12 minutes until a meat thermometer reads 165°F (74°C) in the thickest part.
- Transfer the chicken to a plate and let it rest for 5 minutes before slicing.
