Lemon Pepper Chicken Recipe – This chicken is CRAZY delicious! Only 5 ingredients! SO simple! Olive oil, lemon juice, Worcestershire sauce, lemon pepper seasoning, and minced garlic. The chicken is so tender and juicy. It has TONS of great flavor. Whip up some roasted vegetables for a meal the whole family will enjoy! Low-carb, keto-friendly, and gluten-free.
Originally posted May 31, 2016
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Pin This RecipeEasy Lemon Pepper Chicken Marinade
Lemon Pepper is one of my favorite flavor combinations. I love the tangy kick! This Lemon Pepper Chicken is fabulous! SO good! It smelled incredible while it was cooking on the grill. I couldn’t wait to taste it. It tasted better than it smelled! I don’t know how that was possible, but it was! This only needs to marinate for about an hour to get great flavor. Throw this on the grill for a quick, easy, and CRAZY delicious chicken. We like to double the recipe for leftovers. It is great on a salad or in a quesadilla.
How to Make Lemon Pepper Chicken
This chicken is super easy to make with only a few simple ingredients. In a medium bowl, whisk together olive oil, lemon juice, Worcestershire sauce, lemon pepper seasoning, minced garlic, and salt. Place the chicken in a ziplock bag and pour the marinade over the chicken. Seal the bag and refrigerate for an hour.
Remove the chicken from the marinade. Discard the marinade. Cook the marinated chicken on the grill until it reaches an internal temperature of 165ºF. Garnish with fresh lemon slices and parsley.
Helpful Tips & Frequently Asked Questions
- You can use this marinade on any cut of chicken you prefer – chicken tenders, chicken breasts, chicken thighs, chicken wings, or chicken legs.
- Can use boneless or bone-in chicken. Adjust the cooking time to ensure an internal temperature of 165ºF.
- My #1 tip when grilling chicken is to pound the chicken breast to an even thickness. We put the chicken in a ziplock bag and use a flat meat mallet or rolling pin to pound out the hump carefully. This ensures that the chicken cooks evenly and you don’t have juicy chicken and half-dry chicken.
- No grill? No problem! You can cook the chicken inside. Heat olive oil in a skillet or grill pan over medium-high heat. Pan-sear the chicken breasts on the stovetop for 3 to 4 minutes per side. Place the chicken on a rimmed baking sheet. Bake at 400ºF in the oven for 10 minutes until it reaches an internal temperature of 165ºF.
- Variations/Additions:
- onion powder
- basil
- oregano
- garlic powder
- fresh lemon zest for extra lemon flavor
- Store leftover chicken in an airtight container in the refrigerator.
What to Serve with Grilled Chicken
We absolutely LOVE this dish. It is already back on the menu! We usually serve the chicken hot off the grill with some broccoli and parmesan-crusted potatoes. It is equally delicious served with some garlic noodles with our favorite teriyaki green beans. Leftovers are great chopped up and served in a rice bowl with green onions, on top of a salad, or in a sandwich wrap. Make it this weekend, it is sure to become a favorite!
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Lemon Pepper Chicken
Ingredients:
- ½ cup olive oil
- 1 cup lemon juice
- 2 Tbsp Worcestershire sauce
- 2 Tbsp lemon pepper seasoning
- 1 tsp minced garlic
- ½ tsp salt
- 6 boneless skinless chicken breasts
Instructions:
- Whisk together oil, lemon juice, Worcestershire sauce, lemon pepper seasoning, minced garlic, and salt.
- Pour the marinade over the chicken and marinate in the refrigerator for 1 hour.
- Remove chicken from marinade and grill for 15 to 18 minutes, until no longer pink.
Notes:
- You can use this marinade on any cut of chicken you prefer – chicken tenders, chicken breasts, chicken thighs, chicken wings, or chicken legs.
- Can use boneless or bone-in chicken. Adjust the cooking time to ensure an internal temperature of 165ºF.
- My #1 tip when grilling chicken is to pound the chicken breast to an even thickness. We put the chicken in a ziplock bag and use a flat meat mallet or rolling pin to pound out the hump carefully. This ensures that the chicken cooks evenly and you don’t have juicy chicken and half-dry chicken.
- No grill? No problem! You can cook the chicken inside. Heat olive oil in a skillet or grill pan over medium-high heat. Pan-sear the chicken breasts on the stovetop for 3 to 4 minutes per side. Place the chicken on a rimmed baking sheet. Bake at 400ºF in the oven for 10 minutes until it reaches an internal temperature of 165ºF.
- Store leftover chicken in an airtight container in the refrigerator.
Steph
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Pin this recipe to your favorite board now to remember it later!
Pin This Recipe
Can this be done with Turkey wings in the oven? If so I think this would be very good.
Sure!
How long do you cook the chicken if you are cooking in a pan on the stove?
Can you do this in a pellet smoker? If so what temp and how long?
Question for you. What if you wanted to cook this indoors? How would the timing work for the oven or frying pan? Love your recipes, they are for real people
I like to cook them in an oven safe skillet for 3 or 4 minutes per side and finish them off in the oven at 425 for about 10 minutes. Enjoy!!
Tried this yesterday and it was delicious!!! I panicked as I realized later I had not pinned the recipe and spent a good part of my day looking for it again. IT IS THAT GOOD! I had a lemon pepper combo spice from PURE that was perfect!!
Looks delicious!!!
I love that this only requires an hour — I can't ever seem to get things together enough to marinate overnight. This is perfect!