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Lemon Pepper Grilled Chicken


"This lemony marinade is great for grilled chicken."
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1 h 30 m servings 277 cals
Original recipe yields 5 servings (5 chicken breasts)


  • Calories:
  • 277 kcal
  • 14%
  • Fat:
  • 2.3 g
  • 4%
  • Carbs:
  • 7.5g
  • 2%
  • Protein:
  • 28.2 g
  • 56%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 1182 mg
  • 47%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a small bowl, mix lemon pepper, dry mustard and crushed dried rosemary.
  2. Place chicken breast halves in a medium bowl. Rub with garlic. Introduce the lemon pepper mixture and rub it into the chicken. Pour in lemon juice and dry white wine. Cover and refrigerate at least 3 hours before grilling.
  3. Preheat an outdoor grill for high heat and lightly oil grate.
  4. Cook marinated chicken breasts on the prepared grill until meat is no longer pink and juices run clear, or to desired doneness.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 53
  1. 72 Ratings

Most helpful positive review

I'm not a huge fan of lemon pepper chicken, but this was excellent. I cut this down to two servings. I added upped the amount of garlic, used only 1 c. of dry white wine, added some fresh rose...

Most helpful critical review

Marinated 2 chicken breasts and cooked one on the grill and one in the oven. The one on the grill turned out better but the lemon pepper was way too overpowering. Hubby took two bites and coul...

Most helpful
Most positive
Least positive

I'm not a huge fan of lemon pepper chicken, but this was excellent. I cut this down to two servings. I added upped the amount of garlic, used only 1 c. of dry white wine, added some fresh rose...

Holy cow, this is some majorly good grub! And easy to boot. I love how the spices are used with a very generous hand. It adds so much flavor, and it's not even salt/sodium laced. I did not h...

I didn't have time to marinate, so I followed the recipe as is but baked everything in a glass dish covered with tin foil in the oven for 25 minutes at 350 degrees. Very juicy and lemoney. I w...

loved this recipe! made it as a freezer meal (marinade and chicken breasts in a freezer bag and tossed in the freezer) - delicious!

Wonderful recipe! I've actually made this many many times just because the flavour is so wonderful. It's great to grill these after they've marinaded overnight. It's also a great recipe to cover...

Great, indeed! I ended up using sherry in place of the wine, and a bit less lemon juice. Marinated it overnight. Very good, thanks Brian!!

Very lemony and tasty. This recipe was super easy and had excellent flavor. My 2 year old didn't care for all the pepper, so I suppose that means it isn't very kid friendly, but my husband and...

I used homemade Lime Pepper (from AR) and lime juice instead of lemon. I also used fresh rosemary. Otherwise, I followed the recipe to make 2 servings. This is very moist and flavorful. I will m...

I have found my perfect lemon pepper chicken recipe. I used 15 - 20 turns on my lemon pepper and sea salt grinder. I omited the 1 tablespoon dry mustard and 1 tablespoon dried rosemary, added tw...