Go Back
–+ servings

Grilled Lemon Pepper Chicken

A quick, easy, and flavorful protein, this Grilled Lemon Pepper Chicken is just 5 ingredients and perfect for summer grilling! Paleo, Whole30, gluten free, and dairy free.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 2 hours 25 minutes
Servings: 8
Calories: 187
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 1/5 pounds chicken breast ((about 4-6 breasts))
  • 2 tablespoons avocado oil
  • 1/2 cup lemon juice (about 4-6 lemons)
  • 2 tablespoons coarse black pepper
  • lemon zest from lemons
  • salt, to taste

Method
 

  1. All all ingredients to a large ziplock bag or glass container. Mix well to coat the chicken, making sure all sides get covered (I like to shake the bag). Marinate for a maximum of 2 hours, shaking/stirring once. Marinade can be thrown away once used.
  2. Heat grill to medium-high heat. Once hot, place chickenover direct heat and grill for 8 minutes. Flip and move to indirect heat (not directly over fire/coals) and cook for another 7-12 minutes depending on how thick your breasts are, or until internal temperature reaches 165 degress.
  3. Let cool for 3-5 minute. Serve with some veggies and carbs and enjoy!

Nutrition

Serving: 4gCalories: 187kcalCarbohydrates: 2gProtein: 35.2gFat: 4gSaturated Fat: 1.1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 400mgPotassium: 500mgFiber: 1gSugar: 2gVitamin A: 100IUVitamin C: 15mgCalcium: 30mgIron: 1.5mg

Notes

  • For perfectly juicy chicken, aim for an internal temperature of 165°F; use an instant-read thermometer to check the thickest part of the breast.
  • To avoid dryness, don't marinate the chicken for more than 2 hours; even 30 minutes can impart great flavor without compromising moisture.
  • If using frozen chicken breasts, make sure to fully thaw them before marinating for even flavor absorption and consistent cooking.
  • For a zesty twist, consider adding a tablespoon of honey to the marinade for a touch of sweetness that balances the acidity of the lemon.
  • Store any leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a skillet over low heat to keep the chicken tender.

Tried this recipe?

Let us know how it was!