I\u2019ve been making this lemon pepper chicken marinade for over 15 years, and it\u2019s one of those recipes I never get tired of. It\u2019s the one I reach for when I need an easy dinner, want to throw something on the grill, or need a batch of chicken for any sort of meal prep. The ingredients are simple, but together they make chicken that\u2019s juicy, flavorful, and anything but boring. Whenever I\u2019m not sure what to make for dinner, this is usually where I start.<\/p>\n
Fresh lemon juice does all the heavy lifting here, while lemon pepper and a couple of dried herbs keep the flavor bright without overpowering the chicken. It works just as well with chicken breasts as it does thighs so go with whichever one your family likes best. I do recommend opting for boneless skinless either way. I\u2019ve included baking, grilling, and stovetop instructions so you can cook it however makes the most sense for your day or the time of year.<\/p>\n
Lemon Juice:<\/strong> Freshly squeezed gives the best flavor, but bottled lemon juice works if that\u2019s what you have. You\u2019ll need about 1 lemon for 1\/4 cup of juice, but sometimes you\u2019ll need 2.<\/p>\n Olive Oil:<\/strong> Regular olive oil or extra virgin olive oil both work.<\/p>\n Lemon Pepper:<\/strong> Lemon pepper blends can vary quite a bit in salt content so watch out for that.<\/p>\n Dried Oregano and Basil:<\/strong> Stick with dried herbs for this one to keep things simple.<\/p>\n Salt:<\/strong> I\u2019m just using table salt here.<\/p>\n Red Pepper Flakes:<\/strong> Completely optional, but they add a mild kick without making the chicken overly spicy.<\/p>\n Boneless Skinless Chicken Breasts or Thighs:<\/strong> Both work great. Chicken thighs are naturally more forgiving and stay juicy even if they cook a little longer.<\/p>\n This marinade works well with boneless skinless chicken breasts and thighs, so it really comes down to personal preference. Chicken breasts are leaner and cook a little faster, while chicken thighs have a little more fat, making them extra juicy and forgiving if they stay on the heat a few extra minutes. I use both regularly, depending on what\u2019s on sale or what I already have in the fridge.<\/p>\n One of my favorite things about this marinade is that it works no matter how you\u2019re cooking dinner. Grill it during the summer, bake it in the oven for an easy weeknight meal, or cook it in a skillet when you don\u2019t feel like turning the oven on. I\u2019ve included instructions for all three methods, so you can use whichever works best for your schedule and the weather.<\/p>\n Preheat the oven to 425\u00b0F. Lightly grease a 9×13-inch baking dish or rimmed baking sheet. Arrange the chicken in a single layer. Bake until the chicken reaches an internal temperature of 165\u00b0F. Boneless skinless chicken breasts typically take 20 to 25 minutes, while boneless skinless chicken thighs take 25 to 30 minutes. Cooking time will vary depending on the thickness of the chicken. Let the chicken rest for 5 minutes before slicing and serving.<\/p>\n Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken to the hot skillet in a single layer, working in batches if needed to avoid overcrowding. Cook for 5 to 7 minutes per side for chicken breasts or 6 to 8 minutes per side for chicken thighs, adjusting the time based on thickness. Cook until the internal temperature reaches 165\u00b0F. Transfer to a plate and let rest for 5 minutes before slicing and serving.<\/p>\n Preheat an outdoor grill to medium heat, about 400\u00b0F. Clean and lightly oil the grates. Grill the chicken with the lid closed, turning once halfway through cooking. Chicken breasts generally take 5 to 7 minutes per side. Chicken thighs typically take 6 to 8 minutes per side. Cook until the thickest part reaches an internal temperature of 165\u00b0F. Transfer to a plate and let rest for 5 minutes before serving.<\/p>\n This recipe is perfect for stocking the freezer. Add the chicken and marinade to a freezer-safe resealable bag, press out as much air as possible, and freeze for up to 3 months. As the chicken thaws overnight in the refrigerator, it\u2019ll marinate at the same time, making dinner even easier.<\/p>\n This chicken goes with just about everything (which is why I love it so much).<\/p>\n Refrigerate cooked chicken in an airtight container for up to 4 days. Reheat in the microwave in 30-second increments until warmed through, or warm in a skillet over medium-low heat with a little olive oil or butter to help keep the chicken juicy.<\/p>\n Prep Time: 15 minutes | Cook Time: 25 minutes | Marinating Time: 1 hour | Total Time: 1 hour 40 minutes | Servings: 6 servings<\/em><\/p>\n Serving: 5 ounces | Calories: 240kcal | Carbohydrates: 2g | Protein: 32g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 375mg | Potassium: 594mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 155IU | Vitamin C: 6mg | Calcium: 21mg | Iron: 1mg<\/p>\n","protected":false},"excerpt":{"rendered":" My go-to lemon pepper chicken marinade for 15 years. Quick prep, juicy chicken perfect for grilling, baking, or skillet. Works with breasts or thighs. Freezer-friendly.<\/p>\n","protected":false},"author":1,"featured_media":675,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-676","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/test2.cryptofinancewire.com\/index.php\/wp-json\/wp\/v2\/posts\/676","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test2.cryptofinancewire.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test2.cryptofinancewire.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test2.cryptofinancewire.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/test2.cryptofinancewire.com\/index.php\/wp-json\/wp\/v2\/comments?post=676"}],"version-history":[{"count":1,"href":"https:\/\/test2.cryptofinancewire.com\/index.php\/wp-json\/wp\/v2\/posts\/676\/revisions"}],"predecessor-version":[{"id":677,"href":"https:\/\/test2.cryptofinancewire.com\/index.php\/wp-json\/wp\/v2\/posts\/676\/revisions\/677"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test2.cryptofinancewire.com\/index.php\/wp-json\/wp\/v2\/media\/675"}],"wp:attachment":[{"href":"https:\/\/test2.cryptofinancewire.com\/index.php\/wp-json\/wp\/v2\/media?parent=676"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test2.cryptofinancewire.com\/index.php\/wp-json\/wp\/v2\/categories?post=676"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test2.cryptofinancewire.com\/index.php\/wp-json\/wp\/v2\/tags?post=676"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Chicken Breasts vs. Thighs<\/h3>\n
Marinating and Cooking Instructions<\/h2>\n
Marinating Times<\/h3>\n
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Cooking Method Options<\/h3>\n
Baking Instructions<\/h4>\n
Stovetop Skillet Instructions<\/h4>\n
Grilling Instructions<\/h4>\n
Freezer Meal Instructions<\/h2>\n
Serving Suggestions<\/h2>\n
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Storage & Reheating<\/h2>\n
Recipe: Lemon Pepper Chicken Marinade<\/h2>\n
Ingredients<\/h3>\n
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Instructions<\/h3>\n
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Nutrition<\/h3>\n