This Grilled Lemon Pepper Chicken is a quick, easy, and flavorful protein perfect for summer grilling! With just 7 ingredients, it’s paleo, Whole30, gluten-free, and dairy-free. Grilling is a breeze in the summertime: marinate some meat and veggies, fire up the grill, and in about 30 minutes, you have dinner ready!
One of the best things about grilling is the minimal cleanup. You don’t need many dishes for prep and none while grilling, which is perfect for a busy summer when we all want to spend less time in the kitchen.
This recipe is super simple with minimal ingredients and prep. You can use your grill or a grill pan. If you don’t have either, pan-fry or bake the chicken in the oven.
This grilled lemon pepper chicken is great for BBQs, picnics, or get-togethers. Serve it with some veggies and carbs for a balanced meal, top it on a salad, or enjoy it plain. It’s also perfect for meal prep, as leftover lemon pepper chicken tastes great the next day!
To keep your chicken from drying out, store it properly. Once cooled, place the chicken in an airtight container and store it in the fridge. It will last about 3 days.
When you’re ready to reheat, place the chicken in a baking dish and cook it in the oven at 350°F for about 5-10 minutes, or until it reaches your desired temperature. Enjoy!
Grilled Lemon Pepper Chicken Recipe
Ingredients
- 4-6 Boneless skinless chicken breasts
- 1 cup Olive oil
- 2/3 cup Lemon juice
- 2 tsp minced Garlic
- 1 medium Onion diced
- 1/2 tsp Pepper
- 1/2 tsp Salt
Instructions
Marinate the Chicken:
- In a bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper. Add the diced onion and mix well.
- Place the chicken breasts in a gallon-sized zip-top bag and pour the marinade over the chicken. Seal the bag and marinate in the refrigerator overnight.
Grill the Chicken:
- Preheat your grill to medium-high heat.
- Remove the chicken from the marinade and place it on the preheated grill. Sprinkle with additional pepper.
- Grill the chicken for about 20 minutes, turning occasionally, until the chicken is cooked through and no longer pink in the center.
- Optionally, you can grill additional lemon slices to use as a garnish.
Notes
- Marinate Overnight: For maximum flavor, marinate the chicken overnight. This allows the lemon, garlic, and onion flavors to really soak into the meat.
- Preheat the Grill: Make sure your grill is preheated to medium-high heat before adding the chicken. This helps to sear the outside and keep the chicken juicy.
- Even Thickness: Pound the chicken breasts to an even thickness to ensure they cook evenly on the grill.
- Grill Lemon Slices: For an extra burst of flavor, grill some lemon slices alongside the chicken and use them as a garnish when serving.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 500 kcal |
| Carbohydrates | 5g |
| Protein | 34g |
| Fat | 41g |
| Cholesterol | 97mg |
| Sodium | 370mg |
| Sugar | 2g |
| Calcium | 15mg |
Can I Use Chicken Thighs Instead of Chicken Breasts?
Yes, you can use chicken thighs instead of chicken breasts for this recipe. Chicken thighs are often juicier and more flavorful, making them a great alternative. Just keep in mind that the cooking time might vary slightly. Make sure to grill the thighs until they reach an internal temperature of 165°F (74°C) and are no longer pink inside.
How Do I Prevent the Chicken From Drying Out On the Grill?
To keep the chicken juicy, marinate it overnight, which helps to lock in moisture and infuse flavor. Additionally, preheating the grill to medium-high heat ensures a good sear on the outside while keeping the inside tender. Avoid overcooking by grilling the chicken for about 20 minutes, or until it reaches an internal temperature of 165°F (74°C). Using a meat thermometer can help you check for doneness without cutting into the chicken and losing those delicious juices.