Description
Fire up your grill for this zesty grilled lemon pepper chicken that’s a picnic game-changer! Juicy, tangy, and easy, it’s perfect for any BBQ with keto and paleo options.
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts (or 6 thighs, 12 wings, or 8 drumsticks)
¼ cup fresh lemon juice (or bottled for convenience)
3 tbsp olive oil (or avocado oil for paleo/keto)
2 tbsp lemon pepper seasoning (store-bought or homemade, see below)
1 tsp garlic powder
½ tsp salt (optional, skip for low-sodium diets)
Homemade Lemon Pepper Seasoning (makes ~¼ cup):
2 tbsp dried lemon zest (or zest of 2 fresh lemons)
1 tbsp freshly ground black pepper
1 tsp garlic powder
½ tsp onion powder
½ tsp salt
Flavor Your Way (Optional Add-Ins):
1 tbsp honey
1 tsp red pepper flakes or cayenne
1 tbsp fresh herbs
1 tbsp melted butter
Lemon slices or zest
Instructions
Make the Marinade:
In a bowl, whisk together lemon juice, olive oil, lemon pepper seasoning, garlic powder, and salt (if using).
Optional: Add honey, red pepper flakes, or fresh herbs for your desired flavor profile.
Marinate the Chicken:
Place chicken in a zipper-lock bag or shallow dish. Pour marinade over, ensuring even coating.
Marinate for 30–60 minutes in the fridge (max 2 hours to avoid mushy texture).
Preheat the Grill:
For gas: Heat to medium-high (400°F/200°C).
For charcoal: Set up for direct heat, coals glowing red.
Grill the Chicken:
Remove chicken from marinade, letting excess drip off.
Place over direct heat. Grill times:
Breasts: 6–8 minutes per side (internal temp 165°F/74°C).
Thighs: 8–10 minutes per side.
Wings: 6–8 minutes per side.
Drumsticks: 10–12 minutes, turning every 3 minutes.
Pro Tip: Brush with melted butter in the last 2 minutes for wings or extra richness.
Rest and Serve:
Let chicken rest for 5 minutes to lock in juices.
Garnish with fresh herbs and lemon slices. Serve hot!
- Prep Time: 30 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 chicken breast
- Calories: 260 kca
- Fat: 11g
- Carbohydrates: 2g
- Protein: 36g