Lemon Pepper Chicken Marinade

At a glance

What stands out: A straightforward marinade recipe made with pantry ingredients, this lemon pepper chicken marinade makes your chicken supremely tender and adds bright citrus flavor.

How long it takes: about an hour, depending on the cooking method you choose
Equipment you’ll need: bowl or zip-top bag for marinating
Servings: 4

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Most recipes end by seasoning with salt and pepper but rarely is pepper the star of the show. This lemon pepper chicken marinade flips the script and it’s a great reminder that simple black pepper has a lot to bring to the table too! (This lemon pepper shrimp is another good reminder.)

Black pepper combined with lemon juice and zest (yes, and some garlic, too) is even better—and it’s the reliable flavor combination to bring out a standby in chicken. The acidic, bright pop of the lemon complements the earthy warmth of the black pepper, and it all comes together to make this chicken an absolute standout.

(If you love this flavor combination, be sure to try our Instant Pot chicken piccata and lemon butter chicken, too.)

Straightforward Lemon Pepper Chicken Marinade

Everyday ingredients. Store-bought marinades can be pricy! This recipe calls for fresh lemon and pantry ingredients, so it’s straightforward and economical.

Versatile. This lemon pepper chicken can be cooked on the grill, baked in the oven, or even prepared in the air fryer. Basically, any way you like to cook chicken will work here! We share instructions for each method below.

Flavorful, juicy chicken. At the end of the day, this is what it’s all about—tender, juicy, rich chicken that your whole family will devour! You can use whatever cut of chicken you like best.

What goes in

• Olive oil: An everyday olive oil you like to use for cooking is reliable.
• Lemon: You’ll need both the juice and the zest, so zest the lemon first. (It’s hard to zest a juiced lemon!)
• Garlic: The lemon juice cuts the bite of fresh garlic, so this lemon pepper chicken marinade is pleasantly garlicky without packing a big punch.
• Chicken: This marinade works for wings, chicken breasts, thighs, legs, whatever!

How it comes together

Make the marinade. Whisk all of the ingredients in a bowl or measuring cup. We like to use a liquid measuring cup because the spout makes it straightforward to pour!

Marinate the chicken. Place the chicken in a large bowl or in a zip-top bag. Pour in the marinade and refrigerate for a minimum of 30 minutes or up to a day. Don’t marinate longer than this or the chicken can become mushy.

Cook. Remove the chicken from the fridge and discard the marinade. Grill, bake, or air fry the chicken until it reaches 165ºF on an instant read thermometer.

Serving Ideas

Vegetables. Pair your lemon pepper chicken with roasted radishes or roasted broccoli. Actually, it goes well with pretty much any vegetable, roasted or otherwise. We often serve it with simple sautéed asparagus or sautéed spinach.

Potatoes. Round out the meal with dill roasted potatoes with lemon (our husband’s favorite potatoes!). If you’re grilling the chicken, grilled rosemary potatoes are a straightforward side dish.

Rice or quinoa. Serve the chicken over a bed of Instant Pot brown rice or quinoa to soak up all the rich juices.

Salad. The bright, zippy flavor of lemon pepper chicken makes it reliable for adding to salads! Cut it into strips and serve it on top of your favorite bagged salad or this hearty barley salad with tomatoes, cucumber, and parsley.

Pasta. We love adding lemon pepper chicken to simple pasta dishes. In the summer when tomatoes are garden-fresh, this fresh tomato pasta is a winner.

Keeping leftovers

As lemon juice oxidizes, it can cause the flavors to change so it’s best to use this marinade as soon as you make it for the freshest, brightest flavor. That said, it will last in the fridge for up to a week if you do need to make it in advance.

Free Meal Plan

Interested in a weekly meal plan that includes this recipe? Take a look at Meal Plan #91. You’ll find a wholesome recipe for each weekday plus a categorized grocery list.

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• Yield: 4
• Prep: 10 minutes
• Cook: 12 minutes
• Total: 52 minutes

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons lemon juice (be sure to zest the lemon first)
• 2 cloves garlic, minced or pressed
• 1 teaspoon lemon zest
• ½ teaspoon kosher salt, more as desired
• ½ teaspoon coarse ground black pepper, more as desired
• 2 pounds chicken (see note 1)

Method

1. In a small bowl or measuring cup, whisk together marinade ingredients: olive oil, lemon juice, garlic, lemon zest, salt and pepper.
2. Place chicken in a bowl or a zip-top bag and pour marinade over chicken. Make sure all parts of the chicken are coated with marinade.
3. Refrigerate and let marinate for at least 30 minutes and up to 24 hours before cooking. When ready to cook, remove chicken from marinade, letting excess drip off. Discard marinade.
4. To grill: Grill chicken over medium heat for 12 to 20 minutes, flipping once, until cooked through. Cooking time will vary depending on thickness of meat and exact grill temperature. Let rest 5 minutes before serving.
5. To bake: Preheat oven to 400°F. Place chicken in greased baking dish. Bake for 25 to 30 minutes. Baking time depends on thickness of chicken pieces.
6. To air fry: Preheat air fryer at 375°F for five minutes. Place chicken in air fryer in a single layer and cook for 10 minutes. Flip, and continue to cook for 6 to 8 minutes or until chicken is done. Let rest 5 minutes before serving.
7. Cook chicken (all methods) until internal temperature reads 165°F on an instant read thermometer. Do not overcook.

Notes

Chicken: Makes enough marinade for 2 pounds of chicken. Choose any cut of chicken you like.

Other uses for this marinade: You can also use the marinade for pork, fish, shrimp, and grilled or roasted vegetables. Fish and shrimp should not be marinated more than 30 minutes.

Storage: Lemon pepper marinade is best used within 24 hours of making.

Nutrition information: Nutrition information is calculated for boneless skinless chicken breast. Information is slightly skewed because the chicken does not absorb all of the marinade.