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Lemon Pepper Chicken Marinade

Lemon Pepper Chicken Marinade

Bright, zesty, and ready in a snap, this Lemon Pepper Chicken Marinade brings a punch of citrus and garlic to your weeknight grill or oven-roasted chicken.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 4 minutes
Course Main Course
Cuisine American
Servings 4 servings

Ingredients
  

  • ¼ cup fresh lemon juice about 2 medium lemons; Meyer lemons add extra sweetness
  • 2 tablespoons olive oil extra virgin for flavor depth; avocado oil works too
  • 2 teaspoons lemon zest fine grate so it melds smoothly
  • 1½ teaspoons coarse black pepper freshly ground for bite
  • 1 teaspoon kosher salt adjust to taste; use sea salt flakes if preferred
  • 3 cloves garlic minced (or 1 teaspoon garlic powder in a pinch)
  • 1 teaspoon honey or maple syrup optional, for subtle sweetness
  • ¼ teaspoon red pepper flakes optional, for a hint of heat
  • 1½ pounds chicken breasts, thighs, or drumsticks—skin on or off

Instructions
 

  • In a medium bowl, combine lemon juice, olive oil, zest, black pepper, salt, minced garlic, honey (if using), and red pepper flakes. Give it a good swirl until emulsified.
  • Pat your chicken pieces dry with paper towels; this helps the marinade cling. Make two or three shallow slits in thicker cuts so the flavors can get right in.
  • Place chicken in a shallow dish or resealable bag, pour marinade over, and turn to coat evenly. If you like numbers, aim for 3:1 oil-to-acid ratio—that’s our marinade magic.
  • Cover and refrigerate for at least 30 minutes, up to 4 hours. I rarely push past 6 hours—any longer and the acid can start “cooking” the meat like ceviche.
  • Medium-high heat on the grill or 400°F in the oven.
  • Grill skin-side down first until golden (about 6–8 minutes), flip and cook another 5–7 minutes, checking for 165°F internal temp. If baking, 20–25 minutes should do.
  • Let the chicken rest 5 minutes under foil—this seals in juices. Slice, drizzle any pan juices, and garnish with fresh parsley or extra lemon wedges.

Notes

Tip: Choose organic lemons for the brightest zest oils, and pick chicken that’s at room temperature before marinating—this helps the flavors sink in faster.
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