Grilled Lemon Pepper Chicken Breasts
Grilled Lemon Pepper Chicken Breasts are juicy, flavorful, and easy to make - perfect for meal prep, salads, or quick summer grilling.
Servings: 4 servings
Equipment
- grill or grill pan
- grill-safe thermometer
- 9x13-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 9x13-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
