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
