Simple and delicious, this Grilled Lemon Pepper Chicken makes a breezy, go-with-anything meal. The marinade of olive oil, honey, and lots of lemon and pepper sets the stage for juicy chicken breasts with a light yet enticing flavor. Pair this chicken with virtually any side you crave for dinner, then repurpose into salads and wraps for lunch throughout the week.

Large plate filled with grilled lemon pepper chicken breasts, with one sliced open to show the tender, juicy interior.

With warmer weather comes grilling season, and there are few things more delicious and easy than grilling up some lemon pepper chicken! A super simple marinade of broth, olive oil, honey, and plenty of lemon pepper seasoning both seasons and tenderizes the chicken for maximum flavor in each juicy bite.

I love to make a large batch of these chicken breasts, eat what we need for dinner that night, and enjoy the rest in salads and wraps throughout the next week or so. If I’m hosting or attending a summer shindig, the chicken also makes a great protein to toss into a pesto pasta salad with no extra effort and super tasty results.

This recipe is adapted from my favorite lemon chicken thighs, essentially using that marinade as a base but dialing up the tart citrus and pepper effect.

Ingredient & Substitution Notes

Labeled overhead image of chicken breasts, a lemon, olive oil, lemon pepper seasoning, honey, and chicken broth, all measured into prep bowls and ready to cook.

Here are a few notes and shopping tips about the ingredients you’ll need. Find full amounts in the print-friendly recipe card below.

  • Boneless, skinless chicken breasts. While I typically prefer thin-sliced chicken breasts for skillet meals, “regular” chicken breasts tend to stay more juicy on the grill. Chicken thighs make a great substitute if you prefer dark meat.
  • Lemon pepper seasoning. The key ingredient here! I’ve used and been satisfied with many different store-bought versions, but you can always make your own, too, using fresh lemon and black pepper. Most lemon pepper seasonings already include garlic powder and kosher salt, but if yours does not, add a generous pinch.
  • Chicken broth. Incorporating broth into the marinade is a method to increase its volume, so that it can coat the chicken breasts completely, without diluting the flavor.
  • Lemon zest and fresh lemon juice.
  • Olive oil.
  • Honey. A touch of sweetness is always welcome!

Pro Tip

Always zest your lemon before slicing it in half to juice! It’s simply easier and safer to grip a whole lemon than a half.

The right kitchen tools make both these tasks simple and painless: a microplane zester and a hand-held citrus press are worth every inch of space they require in your drawer.

Variations & Extras

I love this chicken exactly as written, but sometimes for a subtle extra I will toss one or two cloves of garlic into the marinade. They can be minced but don’t even have to be! You can also mix in a pinch of paprika, onion powder, or Italian seasoning. Experimentation is part of the fun; don’t be afraid.

Once you whisk together the marinade in a large container, press the chicken down gently so it’s as covered as possible, then refrigerate for up to 12 hours. Discard the marinade and season the chicken breasts directly with more lemon pepper seasoning just prior to cooking.

Close up of a grilled lemon pepper chicken breast.

Tips for Perfect Grilled Chicken

Grilling chicken is so easy but if you haven’t done it often, these tips will help you master the basics!

  • 1. ) How hot should I get my grill? Your cooking surface ought to be at least 350 degrees F before you begin cooking your chicken. I try to keep it in the 350-390 degree range while cooking.
  • 2.) Where do I place the chicken on the grill? Chicken cooks best over indirect heat, so try not to place the breasts directly over a flame. Direct heat can cause excessive blackening and even burning on the outside before the inside of the chicken has time to fully cook.
  • 3.) Do I need to turn the chicken as it cooks? Do your best to only flip chicken once while cooking. Check that it’s ready to flip by lifting one piece to peek at the underside — it should be fully opaque, have satisfying grill marks, and release easily from the cooking grates.
  • 4.) How long to cook chicken on the grill? Cooking time can vary widely depending on the size and thickness of your chicken, plus the temperature of your grill. On average, expect chicken breasts to take at least 4 minutes, but probably closer to 10 minutes per side. Add time for thicker pieces, chicken thighs, or bone-in chicken.
  • 5.) How do I know when my chicken is done? Chicken is done when it reaches an internal temperature of 165 degrees in the thickest part. The interior will continue to rise in temperature for a few minutes after coming off the grill, however, so it’s usually safe to remove when reading 160 degrees. How to know? An instant read thermometer is your best friend!
  • 6.) Do I need to let grilled chicken rest? Yes! Allow chicken to rest for 5-10 minutes after pulling it off the grill prior to slicing. This allows it to reabsorb juices and is the key final step to keep the meat tender and moist.
Sliced chicken breast seasoned with lemon pepper seasoning and cooked on the grill.

Serving Suggestions

Plate this chicken with extra wedges of fresh lemon and a sprinkling of parsley, flat leaf or curly, or any other herb that you happen to have. For a really pretty plating effect, toss lemon slices onto the grill alongside the chicken — they will get char marks and look really cool.

As for pairings, lemon pepper chicken complements any light side dishes or your favorite pasta salad for a crowd-pleasing summer meal. Try it with a zucchini casserolelemon orzo saladpearl couscous with tomatoes and cucumbers, an Italian tortellini pasta salad, light herbed potato salad, or roasted baby potatoes.

Serving platter filled with grilled lemon pepper chicken breasts with extra lemon wedges and parsley for garnish.

Storage & Reheating

I love having extra chicken because it’s so easy to reheat and so versatile! Let leftovers cool completely, then store in the fridge for 4-5 days, tightly-covered.

Of course you can simply reheat the cooked chicken breasts in the oven or microwave (use 50% power to reduce the tendency of chicken to dry out) and enjoy on their own. Or, dice the chicken and repurpose it into a delicious chicken pesto pasta salad or in place of the salmon in this meal-worthy Greek salad

Related Recipes

Try my grilled lemon chicken thighs, lemon pepper shrimp pappardelle, or lemon chicken pasta next!

Craving some chicken recipes that are a bit more luscious? Creamy lemon chicken and creamy garlic chicken are always delicious and so easy to whip up in a skillet

If you try this Grilled Lemon Pepper Chicken, don’t forget to rate the recipe and leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers, too.

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Grilled Lemon Pepper Chicken

Simple and delicious, this Grilled Lemon Pepper Chicken is a perfect breezy, go-with-anything meal. Pair with virtually any side you crave for dinner, then repurpose into salads and wraps for lunch throughout the week.


  • 1/3 cup chicken broth
  • 3 Tablespoons olive oil plus more for the grill or the pan
  • 2 Tablespoons lemon juice
  • 1 Tablespoon lemon zest
  • 1 Tablespoon honey
  • 2 Tablespoons lemon pepper seasoning divided
  • 4 boneless, skinless chicken breasts


  • Add chicken broth, olive oil, lemon juice, lemon zest, honey, and 1 Tablespoon of the lemon pepper seasoning to a large prep bowl and whisk well to combine.
    1/3 cup chicken broth, 3 Tablespoons olive oil, 2 Tablespoons lemon juice, 1 Tablespoon lemon zest, 1 Tablespoon honey, 2 Tablespoons lemon pepper seasoning
  • Add chicken to the bowl and turn to coat well. Gently press down the chicken so it’s covered as much as possible by the marinade. Cover and refrigerate for at least 1 hour or up to 12.
    4 boneless, skinless chicken breasts
  • When ready to cook, place chicken breasts on a large cutting board or plate and discard the marinade. Season the chicken on both sides with the remaining lemon pepper seasoning.
  • Heat a grill, or a large grill pan or skillet, over medium-high heat, and add just enough olive oil to coat the cooking surface. Add chicken and cook for 4-10 minutes per side, just until golden brown on the outside and cooked through to an interior temperature of 165 degrees F. (When in doubt, remove chicken a tiny bit earlier — if reading 160 at the thickest point, for example. It will continue to cook through for a few minutes after being pulled from the heat source.)
  • Serve right away with lemon wedges, extra cracked pepper, and fresh herbs, if desired.


  • To Cook without a Grill: Marinate chicken as directed, then season breasts with the added lemon pepper seasonings, discard the marinade, and cook on a grill pan or skillet drizzled with olive oil over medium-high heat. Or, bake chicken in the oven at 350 degrees F until it tests at 165 degrees inside.
  • Storage & Reheating: Let extra chicken cool completely then store in the refrigerator for up to 5 days. Reheat in the oven or microwave (use 50% power to reduce the tendency of chicken to dry out) and enjoy on its own. Or, dice the chicken and repurpose it cold into a salad, pasta salad, or wrap.
  • Useful Tools (affiliate links): Angled Measuring Cup | Microplane Zester | Citrus Press | Instant-Read Thermometer

Nutrition Estimate

Calories: 251 kcal, Carbohydrates: 7 g, Protein: 25 g, Fat: 14 g, Saturated Fat: 2 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 9 g, Trans Fat: 0.01 g, Cholesterol: 72 mg, Sodium: 138 mg, Potassium: 488 mg, Fiber: 1 g, Sugar: 5 g, Vitamin A: 52 IU, Vitamin C: 6 mg, Calcium: 23 mg, Iron: 1 mg
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