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.
Ingredients
- 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
Instructions
- 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.
Last step!Please leave a review and rating letting us know how you liked the recipe. This helps my small business thrive and continue providing free recipes and high-quality content for you.
Notes
- 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