Lemony and Easy to Make Grilled Chicken

If you like chicken, and lemon is your thing, you will love this easy to make lemony grilled chicken recipe. When I say this is easy to make, I mean it. The recipe has a total of four ingredients: Chicken, Lemon Juice, Chicken Broth and Lemon Pepper seasoning. Four ingredients-that’s it! When I say this is easy to make, I mean it. The recipe has a total of four ingredients: Chicken, Lemon Juice, Chicken Broth and Lemon Pepper seasoning. Four ingredients-that’s it!

As many of my readers know, I live in Florida where grilling is as common as humidity and rain in the summer. My husband, fondly known as Mr. Fussy (I addressed this in another blog post-you remember, the man who doesn’t like most everything when it comes to food), loves to grill out at least four or five times a week. On days when I know we are going to be really busy this is my go-to for dinner later that night.

The marinade is two ingredients, chicken broth and lemon juice. You can either use fresh squeezed lemon or many times I will use concentrate from a bottle. Raw chicken bathes in the marinade for a few hours until the edges of the skin start to turn white. The chicken turning white is a direct result of the citric acid in the lemon. The meat isn’t damaged, and it actually means the lemon is doing its thing as far as flavoring the chicken is concerned.

After the chicken has marinated for a few hours, we move it to a lightly oiled grill which is set on high heat. As soon as you put the chicken on, I would recommend turning the heat down to low so the chicken can cook through the center of the breast. In reference to the oiled grill, for this recipe I use boneless, skinless chicken breast so there is no natural fat on the chicken to help coat the racks while cooking. In the past I have had issues turning the chicken without having it stick to the grill. For this reason, I strongly suggest using any type of grill cooking spray you might have on hand to assure that the chicken can be turned and removed from the grill without sticking.

Once your chicken shows an internal temperature of around 150 degrees (don’t forget your handy, dandy instant read digital thermometer), it is time to sprinkle on the Lemon Pepper seasoning. Now if you have never used Lemon Pepper before, don’t let the name fool you. In my opinion there is nothing spicy or hot about this blended goodness of dried lemon and spices. The dried lemon is actually granulated lemon zest and the pepper is cracked black peppercorns. When combined, the crushed peppercorns are infused with the granulated lemon zest thus giving the pepper a lemony flavor. Two great flavors in one bottle!

I suggest only sprinkling the lemon pepper on one side of the chicken because flipping and adding the lemon pepper to both sides will leave a pile of seasoning on your grill grates. It is a waste of good spice and will leave you with a messy grill to clean later. Once your thermometer reaches 160 degrees the chicken is ready to serve. Garnish with a slice of lemon or squeeze a lemon wedge on top if you want a touch of lemon juice on your chicken. Lemon grilled chicken will soon be one of your favorite easy to make dinners. Enjoy!

Sidenote: I realize that not everyone has a grill at their disposal for cooking. The good thing about this recipe is that the chicken can be made in the oven or even in a frying pan. For the oven recipe, preheat your oven to 425 degrees. After the breasts have marinated for a minimum of two hours (longer if you desire) place them in a greased baking pan (either 9 x 9 or 9 x 13 depending on how many breasts you are cooking) and put them in the oven. For an easier clean up you can line your pan with aluminum foil, although I would still lightly grease the foil. Remember to check the temperature of the breasts while they are cooking and turn them over after 15-20 minutes. Total cooking time should be around 25-30 minutes. As with the grill, just before removing from the oven, sprinkle them with the lemon pepper and leave in the oven for five more minutes. Remove and serve with a side salad.

For the frying pan method, lightly grease your frying pan then place the chicken breasts in the pan and cook over medium heat turning once while cooking. Again, the overall cooking time should be about 20 minutes but be sure to test the doneness with a digital or regular meat thermometer. 160 degrees is the lucky number when it comes to chicken being fully cooked. Before serving, sprinkle with lemon pepper and cook a few minutes more before removing them from the frying pan.

Lemony and Easy to Make Grilled Chicken

Decadent Diet
If you like lemons and you like chicken this will soon become one of your go-to recipes for an easy grilled chicken dinner.
Prep Time 2 hours
Cook Time 30 minutes
Course Main Course
Servings 2


  • 2 Boneless, skinless chicken breasts
  • 1 Cup Chicken Both
  • ½ Cup Lemon Juice
  • 3-4 Tbsp Lemon Pepper Seasoning


  • In a 9 x 9 baking dish, mix the chicken broth and lemon juice.
  • Rinse then pat dry the chicken breasts. Poke with a fork on both sides.
  • Place the chicken breasts in the lemon-broth mixture and cover with plastic wrap. Put in refrigerator for a minimum of two hours. If marinating longer, turn the breasts over after a few hours.
  • Prepare your grill for cooking. Lightly spray or wipe oil on your grates and turn the temperature to high. When the temperature reads between 425-450 place the breasts on the grill. Immediately turn down the heat to low and close the lid to let the chicken cook.
  • When the chicken can be turned without sticking to the grill, tun them over and continue cooking. Check frequently with a meat thermometer. Try to not overcook the chicken because overcooking will make the breasts very dry.
  • When the chicken is close to being done, liberally sprinkle on the Lemon Pepper seasoning. Close the lid for a minute or two more then remove the chicken from the grill.
  • Let the chicken sit for a few minutes, then before serving squeeze a fresh lemon wedge on top of the chicken if you so desire. Serve with a side salad for a light, lemony, chicken dinner. Enjoy!

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