Lemon Pepper Chicken Marinade
A bright, tangy blend of citrus and garlic that transforms simple chicken into a juicy, grilled favorite in under an hour.
Ingredients
- 1½ pounds boneless, skinless chicken breasts (4 medium pieces)
- 3 tablespoons extra-virgin olive oil (or avocado oil)
- 1 large lemon (about 3 tablespoons juice) Juice and finely grated zest of
- 3 cloves garlic, minced sub: 1 teaspoon garlic powder
- 2 teaspoons freshly ground black pepper (coarse grind preferred)
- 1 teaspoon kosher salt (reduce to ½ teaspoon for low-sodium)
- 1 teaspoon Dijon mustard (optional, helps emulsify)
- ½ teaspoon smoked paprika (optional, adds color/depth)
- A handful of fresh parsley, chopped, for garnish
Instructions
- Whisk everything but the chicken in a medium bowl. Start with olive oil, lemon juice, zest, garlic, pepper, salt, mustard and paprika. Aim for a creamy yellow emulsion—if it looks too thin, add a touch more oil.
- Place chicken in a large resealable bag or shallow dish. Pour in the marinade, turning to coat every piece. Seal the bag, press out extra air and massage gently so the flavors sink in.
- Chill for at least 30 minutes or up to 4 hours—longer marinating (up to 8 hours) boosts tanginess but don’t exceed overnight or the acid can start “cooking” the meat.
- Grill chicken 6–7 minutes per side, flipping once. You’re aiming for 165°F internal temperature—use a meat thermometer for best results. You’ll see beautiful char marks and the aroma of citrus will fill the air.
- Transfer to a plate, tent loosely with foil, and rest for 5 minutes before slicing. Garnish with chopped parsley and a fresh lemon wedge. Serve hot with a side salad, rice pilaf or grilled veggies.
Notes
Tips: Choose firm, fragrant lemons for the best citrus punch. Pat chicken dry first so the marinade sticks. If your garlic’s super strong, use just 2 cloves.
Nutrition
Calories: 300kcal
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