Description
This Grilled Lemon Pepper Chicken is a simple and quick recipe that combines tangy lemon juice and aromatic rosemary with a peppery kick. Perfect for summer grilling, it’s juicy, flavorful, and versatile enough to enjoy any day of the week.
Ingredients
Scale
- ¼ cup freshly squeezed lemon juice (approximately 2 medium lemons)
- 3 large cloves garlic, finely grated
- 2 tablespoons canola oil (or olive oil for a Mediterranean twist)
- 2 tablespoons chopped fresh rosemary (or 2 teaspoons dried)
- 2 ½ teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons Dijon mustard
- 2 (10 ounce) skinless, boneless chicken breasts
- Lemon wedges for serving
Instructions
- In a medium bowl, combine the freshly squeezed lemon juice, grated garlic, oil, chopped rosemary, salt, black pepper, and Dijon mustard. Whisk thoroughly until all ingredients are well incorporated and the marinade looks emulsified. Set aside 2 tablespoons of the marinade for basting later.
- Place the chicken breasts on a cutting board and pat dry with paper towels. For even cooking, butterfly each chicken breast by slicing horizontally through the middle, creating two thinner pieces of equal size, or pound the chicken breasts to an even ½-inch thickness using a meat mallet.
- Place the prepared chicken in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
- Preheat your grill to medium-high heat (approximately 375-425°F). Oil the grill grates to prevent sticking. Remove the chicken from the marinade, letting excess drip off. Place chicken on the grill and cook for 4-5 minutes per side, or until the internal temperature reaches 165°F. During the last 2 minutes of cooking, brush with the reserved marinade for an extra flavor boost.
- Transfer the chicken to a clean plate and tent loosely with foil. Allow to rest for 5 minutes before slicing. Serve with fresh lemon wedges for squeezing over the top.
Notes
- For best results, marinate the chicken for at least 2 hours to enhance flavor and tenderness.
- Grill at medium-high heat to ensure proper cooking without burning.
- If you don’t have fresh rosemary, dried rosemary is a suitable alternative.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 4 oz
- Calories: 210
- Sugar: 0
- Sodium: 640
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 2
- Fiber: 0
- Protein: 35
- Cholesterol: 105