"This lemony marinade is great for grilled chicken." — BBQ BRIAN
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skinless, boneless chicken breast halves
fresh lemon juice
dry white wine
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 rosemary along with the dry and put everything into a ziploc bag and let it marinate overnight. It was very moist and the flavor was delicious. The combination of lemon and rosemary really makes this work.
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 couldn't eat anymore.
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 have time to marinate (found this recipe while at work, and cooked it that night), so I took the advice of others who were short on time - to bake in the oven covered with foil, *with* all the marinade. I made sure to pound the chicken breasts thin for more even cooking - and because I prefer the thinner texture. I used a lot less white wine than called for (just enough to make sure the chicken pieces were sitting in it, but not fully immersed by it), and I baked for 15 minutes at 350F, and then increased to 400 for the remaining 10 minutes. Perfect, juicy, succulent chicken! I plated them and then spooned some of the liquids over each piece for extra moisture (not that it even needed it). :) The lemon pepper seasoning I have is McCormick's, "California Style", which includes onion and garlic powders.. but it quite heavy on the peppery spice. I enjoyed it, but it can be a bit much for those who prefer a more mild dish. Served with steamed asparagus, a cucumber salad, and half of a boiled sweet potato. Healthy, tasty, and a chicken recipe that will be in my binder, forever. Thank you for sharing with us. Oh, one last thing: Beautiful presentation. :)
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 will make this again.
loved this recipe! made it as a freezer meal (marinade and chicken breasts in a freezer bag and tossed in the freezer) - delicious!
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!!
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 with tinfoil, and bake in the oven, surrounded by the marinade. So flavourful, and moist! :)
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 really enjoyed it. I made the recipe as is and wouldn't change anything.
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Pepper Grilled Chicken
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 21
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