Grilled Lemon Pepper Chicken
Boneless chicken breasts marinate in fresh lemon juice and black pepper before cooking on a hot grill.
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.
Notes
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.