Description
This Lemon Pepper Chicken features tender, marinated chicken breasts grilled to perfection, infused with fresh lemon juice, zest, and aromatic spices. It’s a zesty dish that pairs well with various sides, making it ideal for quick weeknight dinners or weekend gatherings. Enjoy the delightful flavors and versatility of this easy-to-make recipe!
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons lemon juice (freshly squeezed is best)
- 1 tablespoon lemon zest
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme (optional)
- 1 tablespoon fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- In a medium-sized bowl, combine the olive oil, lemon juice, lemon zest, black pepper, salt, garlic powder, onion powder, and dried thyme (if using). Whisk until well blended.
- Taste the marinade and adjust seasoning if necessary. Add more lemon juice or zest for a stronger flavor if desired.
- Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish with plastic wrap.
- Refrigerate for at least 30 minutes, preferably 2 to 4 hours for best results.
- Preheat your grill or stovetop grill pan over medium-high heat. Oil the grates if using a grill to prevent sticking.
- Remove the chicken from the marinade, allowing excess marinade to drip off. Discard the leftover marinade.
- Place the chicken on the grill. Cook for about 6-7 minutes on one side without moving to achieve grill marks.
- Flip the chicken and cook for an additional 6-7 minutes. The chicken is done when it reaches an internal temperature of 165°F (75°C).
- Remove the chicken from the grill and let it rest for about 5 minutes to allow juices to redistribute.
- Prepare serving plates. Serve the chicken alongside a fresh salad, roasted vegetables, or grains like quinoa or rice.
- Slice the chicken into strips or serve whole. Arrange on the plates.
- Garnish with freshly chopped parsley and add lemon wedges on the side for extra citrus flavor.
Notes
- For a complete meal, pair with garlic mashed potatoes or a light lemon vinaigrette salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Enjoy cold in salads or reheat gently.
- This chicken is versatile; shred leftovers for tacos, wraps, or pasta.
- Prep Time: 10 minutes
- Cook Time: 15 minutes