Lemon Pepper Chicken Grilled Recipe

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This Paleo, Whole30, gluten-free, and dairy-free grilled lemon pepper chicken is a quick, simple, and flavorful protein that is ideal for summer grilling.

There is nothing more simple than grilling during the summer: just marinate some meat and vegetables, fire up the grill, and you’ll have dinner in about 30 minutes.

It really is so simple to grill, whether on our Traeger or with our charcoal grill, but lately, I’ve been doing some myself too.

I am all about the less dishes life, so let’s talk about the whole clean up process. One of the best things about the grill is the minimal dishes used—you typically don’t need too many while prepping and none when you are grilling.

This recipe is quick and easy to prepare because we all have busy summer schedules and don’t want to waste time in the kitchen. You can either use your grill or a grill pan; if you don’t have either, you can pan fry or bake in the oven.

True story: My parents didn’t have air conditioning when I was growing up, and they still don’t, so turning on the oven wasn’t acceptable.

In any case, this grilled lemon pepper chicken is a fantastic protein for BBQs, picnics, or get-togethers. You can serve it with some veggies and carbs for a well-balanced meal, put it on a salad, or just eat it plain if you’d prefer. It also freezes well for meal prep.

Grilled LEMON PEPPER Chicken | WINGSTOP WHO??

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.

Prep: 5min

Total: 145min

Serving Size: 4 ounces cooked chicken

Nutrition Facts: servingSize 4 ounces cooked chicken, calories 187 kcal, Carbohydrate 2 g, Protein 35.2 g, Fat 4 g, Saturated Fat 1.1 g, unSaturated Fat 1.4 g

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

Instruction:

  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!

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