Ridiculously Good Grilled Chicken
You all know I’m in for just about anything bright and lemony, this lemon pepper chicken marinade is my new favorite way to bring those flavors to the grill. ♡
It comes together in about 5 minutes with ingredients you probably already have on hand, and it works serious magic with chicken. We’re talking fresh lemon zest and juice, a generous amount of coarsely-ground black pepper, garlic, Dijon, and just a touch of honey to balance everything out and help the chicken get those gorgeous charred edges on the grill. Low effort, but so incredibly flavorful!
Also, chicken thighs are absolutely the way to go here. They stay so juicy on the grill, they char beautifully, and they’re much more forgiving than chicken breasts if you happen to get distracted for a minute, which I inevitably do. I also love that the chicken can just hang out in the fridge and marinate while you prep the rest of dinner, so it’s ready for the grill whenever you are.
We’ve been loving this one with a big green salad, grilled veggies, rice, potatoes, tucked into wraps, or sliced up for bowls the next day. It’s simple, bright, unfussy, and exactly the kind of recipe I want on repeat when the weather is hot and I don’t feel like overthinking dinner.
Recipe Tips
A few quick tips before you fire up the grill:
- Don’t skip the zest. The lemon juice adds brightness, but the zest is where all of those fragrant lemon oils live. It makes a noticeable difference, so zest that lemon before you juice it!
- Give the marinade time, but not too much time. Thirty minutes will do in a pinch, but 2 to 4 hours is the sweet spot. I wouldn’t go much longer, since the acidic lemon juice can start to break down the texture of the chicken and make it mealy.
- Grind that pepper coarsely. Freshly cracked, coarse black pepper is what gives this recipe its signature bite. The pre-ground fine stuff can work if that’s all you have, but it doesn’t have the same punch.
- Pat the grill grates with oil. A clean, well-oiled grill is the secret to those beautiful grill marks and chicken that doesn’t stick!
- Resist the urge to move the chicken around. Let it sear undisturbed for those first 5 to 7 minutes so it can develop a nice char and release naturally from the grates.
- Use a meat thermometer. Chicken thighs are done at 165°F, although honestly they’re even better around 175°F when more of the connective tissue has rendered. An instant-read thermometer takes all of the guesswork out (this is the one I use).
- Let it rest. I know it’s tempting to dive right in, but giving the chicken 5 minutes to rest helps all of those juices redistribute so every bite stays nice and juicy.
Variations To Try
Here are a few fun ways that you’re welcome to customize this recipe:
- Use chicken breasts: Swap in boneless skinless chicken breasts if you prefer. Just pound them to an even thickness first and keep a close eye on the grill time, since breasts dry out faster than thighs.
- Make it spicy: Add a pinch of crushed red pepper flakes or a spoonful of Calabrian chile paste to the marinade for some heat.
- Add fresh herbs: Toss in a tablespoon of chopped fresh rosemary, thyme or oregano, or sprinkle the grilled chicken with fresh basil or parsley just before serving.
- Make it extra lemony: Grill a few lemon halves alongside the chicken and squeeze that sweet, caramelized juice over everything right before serving. So good!
- Swap the honey: Use maple syrup or brown sugar in place of the honey if that’s what you have on hand.
- Add a briny kick: Whisk a teaspoon of capers or a splash of their brine into the marinade for a subtle piccata-style vibe.
FAQ
Definitely! Bone-in, skin-on thighs work beautifully here, they’ll just need a longer cook time, usually closer to 10 to 12 minutes per side. I recommend moving them to indirect heat if the skin starts to char too quickly.
Yes, definitely. I recommend pounding the chicken breasts to an even thickness before marinating so they cook more evenly. They will usually cook a bit faster than thighs, so keep an eye on them and pull them once they reach 165°F.
Yes. Bake the chicken thighs on a parchment-lined baking sheet at 425°F for about 20 to 25 minutes, or until cooked through. If you want a little more color on top, you can broil them for the last minute or two.
Absolutely. Heat a grill pan over medium-high heat, brush it lightly with oil, and cook the chicken for about 5 to 7 minutes per side, or until nicely charred and cooked through.
Serving Recommendations
Lemon Pepper Grilled Chicken
Ingredients
- 2 pounds boneless skinless chicken thighs
- 1 tablespoon lemon zest
- 1/3 cup freshly-squeezed lemon juice
- 1/3 cup olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 3 cloves garlic, pressed or finely minced
- 1 teaspoon coarsely-ground black pepper
- 1 teaspoon fine sea salt
- 1/2 teaspoon onion powder
Instructions
- Make the marinade. In a medium bowl, whisk together the lemon zest, lemon juice, olive oil, Dijon mustard, honey, garlic, sea salt, black pepper and onion powder until combined.
- Marinate the chicken. Add the chicken thighs to a large bowl or zip-top bag. Pour the marinade over the chicken and toss until evenly coated. Cover or seal and refrigerate for at least 30 minutes, or up to 8 hours.
- Heat the grill. Preheat the grill to medium-high heat, around 400°F. Clean and oil the grill grates.
- Grill the chicken. Remove the chicken thighs from the marinade, letting any excess drip off, and discard the remaining marinade. Place the chicken on the grill and cook for 5 to 7 minutes per side, with the lid closed between flips, until the chicken is nicely charred and cooked through.
- Rest the chicken. Transfer the chicken to a clean plate and let it rest for 5 minutes before serving. Enjoy!!
Did you make this?Let me know how it turned out in the comments below!
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