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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! 🍋🔥
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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
🛒 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
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🔥 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
About 6 minutes per side, depending on thickness, until internal temp hits 165°F.
Yes! Just be sure it’s not too salty. You can also make your own with lemon zest and cracked pepper.
Absolutely. Grilled lemon pepper chicken stores well and tastes great in salads or wraps.
It’s optional, but it adds a light, fresh flavor that complements the lemon pepper.
Yes, just be sure to thaw them completely and pat them dry before seasoning and grilling.
Use a meat thermometer. The thickest part should read 165°F before removing it from the grill.
Yes. Season the chicken up to 12 hours ahead and store covered in the fridge until ready to grill.
Yes. Let them cool completely, then freeze in airtight containers or freezer bags for up to 3 months.
Try it with lemon pasta, Caesar salad, rice, grilled veggies, or in a sandwich.
🍽️ Other Recipes You May Enjoy
Main Dish
Grilled Pesto Chicken
Chicken and Turkey
Grilled Balsamic Chicken
Chicken and Turkey
Grilled Chicken Marinade
Grilled Lemon Pepper Chicken Breasts
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Equipment
- grill or grill pan
- grill-safe thermometer
- 9×13-in. baking dish
- paper towels
- fork
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
Nutrition information is automatically calculated, so should only be used as an approximation.
