Corey’s Grilled Lemon-Pepper Chicken

During our years together my husband has made many delicious meals for me. He makes a rich gooey alfredo sauce and puts together bright hearty salads, but when Spring rolls around, I always crave his lemon-pepper chicken. I’ve never been a huge fan of black pepper, but I just can’t get enough of this succulent lemony dish. I never knew exactly how he made it, so the other day I approached him curiously with my inquiry. The process is surprisingly simple! It’s so easy and it only calls for three ingredients. For a busy mom that’s a win-win. I’m excited to share this delicious family friendly recipe with you!


Place the chicken breasts in a gallon ziplock bag. Add equal parts olive oil, and lemon pepper seasoning. Make sure the air is out of the bag and seal. Let marinade for at least an hour.



When the grill is ready close the lid for 3-5 minutes to snuff out the flames. This will prevent any flare ups. Place the chicken on the grill for 5-10 minutes a side, depending on the thickness of the chicken. Chicken should be cooked to 165 degrees F.


Remove from the grill and let the meat sit for 3-5 minutes. This will keep the juices in and make the chicken more tender and juicy.


There you have it my friends. That is the fun and easy way to create Corey’s lemon-pepper chicken. You can slice it up and serve it on a bed of pasta or serve it whole with a baked potato and corn on the cob. The combinations are mouthwateringly endless!


Boneless Skinless Chicken Breasts

Olive Oil

Lemon-Pepper Seasoning



One Comment Add yours

  1. This really looks good, not hard to do and really healthy—grilled, not fried. Also, it is adaptable—-a real winner. I need to taste this chicken!!!

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