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Juicy, zesty, and perfect for summer grilling, these Grilled Lemon Pepper Chicken Breasts are a meal prep must and totally crave-worthy! 🍋🔥

Close-up of juicy sliced lemon pepper chicken breast showing grill marks and tender texture.

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Lemon Pepper Chicken

Grilled Lemon Pepper Chicken Breasts are one of those easy, go-to dinners we make all summer long. I started making this recipe years ago when we were short on ingredients but still wanted something flavorful off the grill. One night, I grabbed the lemon pepper seasoning, added garlic powder and salt, and hoped for the best. The result? A super juicy and tangy lemon pepper chicken breast that we’ve made on repeat ever since.

Whether you’re meal prepping for the week or need a quick grilled dinner, lemon pepper chicken never disappoints. It’s simple, fresh, and pairs well with everything from pasta to salads to sandwiches.

⭐ Why You’ll Love This Recipe

  • Uses pantry spices for big flavor
  • Cooks in under 15 minutes
  • Perfect for meal prep
  • Easy to pair with side dishes or slice into salads and wraps
  • Shows you exactly how to make lemon pepper chicken breast that stays juicy
Small white dish with neatly arranged lemon pepper, garlic powder, salt, and celery seed held over raw chicken breasts.

🛒 Ingredients & Substitutions

  • chicken breasts – substitute with boneless, skinless thighs for a juicier option
  • lemon pepper – substitute with lemon zest and black pepper if needed
  • garlic powder – substitute with onion powder
  • salt – use to taste or replace with a low-sodium option
  • celery seeds – optional, adds fresh flavor on the grill

✨ Variations

  • Use boneless, skinless chicken thighs for a juicier option
  • Add olive oil or lemon juice for extra moisture
  • Try smoked paprika for a smoky twist
Raw chicken breasts coated with lemon pepper seasoning on a white plate.
Seasoned raw chicken breasts placed on the grill grates inside a Big Green Egg.
Lemon pepper chicken breasts cooking on a hot grill with visible sear marks.

🔥 Tips

  • Poking the chicken helps the seasoning soak in
  • Don’t over-marinate – 2 to 8 hours is ideal
  • Grill at high heat for good sear marks
  • Rest the chicken before slicing to keep it juicy

❓ FAQs

How long should I grill lemon pepper chicken breasts?

About 6 minutes per side, depending on thickness, until internal temp hits 165°F.

Can I use store-bought lemon pepper seasoning?

Yes! Just be sure it’s not too salty. You can also make your own with lemon zest and cracked pepper.

Can I use this recipe for meal prep?

Absolutely. Grilled lemon pepper chicken stores well and tastes great in salads or wraps.

What does celery seed add to this recipe?

It’s optional, but it adds a light, fresh flavor that complements the lemon pepper.

Can I use frozen chicken breasts?

Yes, just be sure to thaw them completely and pat them dry before seasoning and grilling.

How do I know when lemon pepper chicken is done?

Use a meat thermometer. The thickest part should read 165°F before removing it from the grill.

Can I prep this ahead of time?

Yes. Season the chicken up to 12 hours ahead and store covered in the fridge until ready to grill.

Can I freeze grilled lemon pepper chicken breasts?

Yes. Let them cool completely, then freeze in airtight containers or freezer bags for up to 3 months.

What should I serve with lemon pepper chicken?

Try it with lemon pasta, Caesar salad, rice, grilled veggies, or in a sandwich.

🍽️ Other Recipes You May Enjoy

Overhead view of sliced grilled lemon pepper chicken breast on a wooden board.
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Servings: 4 servings

Grilled Lemon Pepper Chicken Breasts

By Jamie Sherman
Grilled Lemon Pepper Chicken Breasts are juicy, flavorful, and easy to make – perfect for meal prep, salads, or quick summer grilling.
Prep: 5 minutes
Cook: 12 minutes
Additional Time: 2 hours 5 minutes
Total: 2 hours 22 minutes
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Equipment

Ingredients 

  • 2 pounds chicken breasts
  • 1 ½ teaspoons lemon pepper
  • 1 teaspoon garlic powder, or onion powder
  • 1 teaspoon salt
  • ½ teaspoon celery seeds, optional

Instructions 

  • Place the chicken breasts on a plate and pat them dry with paper towels. Poke each breast 3 to 4 times with a fork.
  • In a small bowl, mix the lemon pepper, garlic powder, salt, and celery seeds.
  • Sprinkle the seasoning mix evenly over both sides of the chicken. Pat gently to help it stick.
  • Place the seasoned chicken in a 9×13-inch baking dish and cover with plastic wrap. Refrigerate for at least 2 hours or up to overnight.
  • Preheat your grill to 400°F. If using a charcoal grill like a Big Green Egg, let it heat for an extra 5 to 7 minutes after reaching temperature for a better sear.
  • Place the chicken in the center of the grill. Cook for 6 minutes per side, or until the internal temperature reaches 165°F.
  • If the chicken breasts are uneven in thickness, trim or butterfly them for more even cooking. You can also place thicker pieces on earlier to give them a head start.
  • Remove the chicken from the grill and let it rest for 5 to 6 minutes.
  • Serve and enjoy!

Notes

🥡 STORAGE: Store leftover grilled chicken in an airtight container in the fridge for up to 5 days.
♨️ REHEATING: Reheat grilled lemon pepper chicken breasts using any of these methods:
Air Fryer: Preheat to 350°F. Reheat sliced or whole pieces for 4-6 minutes, flipping halfway through. Mist with a bit of water or broth if needed.
Microwave: Place slices on a microwave-safe plate. Cover with a damp paper towel and heat in 30-second bursts until warmed through.
Skillet: Add a splash of water or broth to a skillet over medium heat. Cover and steam-reheat chicken for 5 to 7 minutes.
Oven: Preheat to 350°F. Wrap the chicken in foil and bake for 10 to 15 minutes, or until hot.
❄️ FREEZING: Freeze cooked chicken breasts in a freezer-safe bag or container for up to 3 months. Thaw in the fridge before reheating.
💡 TIPS FOR BEST RESULTS: Do not marinate the chicken longer than overnight, or it may become tough.
Let the grill heat fully before adding the chicken for better grill marks.
Trim uneven breasts or butterfly them to ensure even cooking.
🍳 ALTERNATE COOKING METHODS: Oven: Bake at 400°F for 20 to 25 minutes, or until internal temperature reaches 165°F.
Stovetop: Cook in a grill pan over medium-high heat, turning once, for about 6 minutes per side.
Air Fryer: Preheat to 375°F. Place seasoned chicken in a single layer and cook for 10 to 14 minutes, flipping halfway through, until the internal temperature reaches 165°F. Let rest before slicing.
♻️ LEFTOVERS: Leftovers are great sliced into Caesar salads, wraps, sandwiches, or tossed with pasta.

Nutrition

Serving: 1chicken breast, Calories: 264kcal, Carbohydrates: 1g, Protein: 48g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.03g, Cholesterol: 145mg, Sodium: 845mg, Potassium: 862mg, Fiber: 0.3g, Sugar: 0.03g, Vitamin A: 72IU, Vitamin C: 3mg, Calcium: 20mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Jamie

Jamie Sherman founded Love Bakes Good Cakes in February 2012. She is a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!

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