This Lemon Pepper Grilled Chicken is a simple yet incredibly flavorful dinner that combines the bright citrus taste of lemon with bold cracked black pepper. The chicken is marinated in lemon juice, olive oil, and spices, then grilled to juicy perfection with beautiful charred grill marks.
It’s a healthy, protein-packed meal that’s perfect for summer grilling, weeknight dinners, or meal prep.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Chicken breasts | 4 | Boneless and skinless |
| Olive oil | 2 tablespoons | |
| Lemon juice | 2 tablespoons | Freshly squeezed |
| Lemon zest | 1 teaspoon | |
| Garlic powder | 1 teaspoon | |
| Cracked black pepper | 1 teaspoon | Freshly ground |
| Salt | ½ teaspoon | To taste |
| Paprika | ½ teaspoon | Optional |
| Lemon slices | Optional | For garnish |
| Fresh parsley | 1 tablespoon | Chopped |
Instructions
Step 1: Prepare the Marinade
In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic powder, black pepper, salt, and paprika.
Step 2: Marinate the Chicken
Rub the marinade evenly over the chicken breasts. Let the chicken marinate for 15–30 minutes for best flavor.
Step 3: Preheat the Grill
Heat the grill to medium-high heat and lightly oil the grates.
Step 4: Grill the Chicken
Place chicken on the grill and cook for 6–7 minutes per side until fully cooked and the internal temperature reaches 165°F (75°C).
Step 5: Rest the Chicken
Remove from the grill and let it rest for 5 minutes to keep it juicy.
Step 6: Garnish & Serve
Top with fresh parsley and lemon slices before serving.
Tips for the Best Grilled Chicken
- Pound chicken breasts slightly for even cooking.
- Use fresh lemon juice for the best flavor.
- Avoid overcooking to keep the chicken tender and juicy.
- Let the chicken rest before slicing.
Serving Ideas
- Grilled vegetables
- Garlic butter rice
- Fresh cucumber salad
- Roasted potatoes
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave.
