Lemon Pepper Grilled Chicken

Grilled lemon pepper chicken on white plate with lemon slices and salad.

5 from 4 votes

Lemon Pepper Grilled Chicken

This simple Lemon Pepper Grilled Chicken is made with a delicious marinade and is so juicy! Fresh lemon juice and zest, lots of pepper, a touch of honey and seasonings for a great grilled chicken breast to enjoy. Pairs well with so many side dishes as well!

Prep Time10

Cook Time16

Marinate30

Total Time30

Course: Grilling, Main Course

Cuisine: American

Servings:

Calories: 279kcal

Author: Lorie Yarro

Ingredients

1 ½ lb chicken breasts, about 3-4
⅓ c fresh lemon juice
⅓ c olive oil
1 T honey
1 teaspoon lemon zest
2 garlic cloves minced
½ teaspoon onion powder
1 ½ teaspoon cracked pepper divided
½ teaspoon salt

Instructions

Whisk together the olive oil, lemon juice, garlic, lemon zest, onion powder, 1 teaspoon of pepper, and salt. Add the chicken breasts to a large plastic bag and pound to make them even thickness. Add the marinade to the bag and gently massage into the chicken. Refrigerate for 30 minutes and up to overnight.
Before preheating the grill, transfer the chicken to a dish and top with remaining ½ teaspoon of cracked pepper and brush excess marinade over top. Allow to come to room temperature for even cooking.
Preheat your grill to medium high heat, about 400°F. Oil and clean before or after preheating (different schools of thought on this, but we do before). When grill is ready, place the chicken, presentation side down.
Cook the chicken breasts 6-8 minutes per side. If you go to flip the chicken and it doesn't pull away from the grill easily, allow it to cook another minute. The chicken is safe to eat at 165°F but it's best to pull off of the grill around 155°F-160°F. It will continue to cook off the grill as well.
Allow the chicken to rest for about 5 minutes before serving.
Store leftovers in an airtight container for 3-4 days or wrapped tightly in foil. You can also freeze leftovers. Allow to cool completely and then add to a freezer safe bag or container. Freeze for up to 2 months.

Notes

Grills and chicken size will vary--cook time is never a guarantee. You know your grill. Using a meat thermometer and keeping an eye on the chicken is what will ensure success. Make sure the heat is around 400°F and keep your chicken evenly sized and they should all cook at the same rate.
Use medium-high heat to keep chicken from drying out. There are different schools of thought on the temperature for grilling chicken. While some say use high heat, I find that medium-high heat is better insurance for keeping the chicken from becoming too dry.
Use an instant read meat thermometer to make sure the chicken is not over cooked. I use one similar to this and it takes all of the guess work out of grilling and cooking meat in general.

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