Recipe Overview
Why you’ll love it: An easy 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
Pin this now to find it later
Pin ItMost recipes end by seasoning with salt and pepper but very 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 perfect flavor combination to bring out the best 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.
Easy Lemon Pepper Chicken Marinade
Everyday ingredients. Store-bought marinades can be pricy! This recipe calls for fresh lemon and pantry ingredients, so it’s easy 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! I share instructions for each method below.
Flavorful, juicy chicken. At the end of the day, this is what it’s all about—tender, juicy, delicious chicken that your whole family will devour! You can use whatever cut of chicken you like best.
Ingredient Notes
- Olive oil: An everyday olive oil you like to use for cooking is perfect.
- Lemon: You’ll need both the juice and the zest, so zest the lemon first. (It’s very 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.
- Kosher salt: Always my go-to for cooking.
- Coarse ground black pepper: It’s so important that you use freshly ground black pepper which has a much more dynamic flavor.
- Chicken: This marinade works for wings, chicken breasts, thighs, legs, whatever!
How to Make Lemon Pepper Marinade
Make the marinade. Whisk all of the ingredients in a bowl or measuring cup. I like to use a liquid measuring cup because the spout makes it easy 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.
More Ways to Use This Marinade
- Vegetables. This marinade isn’t just for meat! Try marinating vegetables like zucchini, cauliflower, and mushrooms before grilling or roasting them.
- Fish. Try marinating salmon or tilapia instead of chicken. The lemon and pepper flavors work well with shrimp, too. Note that you never want to leave shrimp or fish in an acidic marinade for more than 30 minutes because they’ll actually begin to cook and that will affect the flavor.
- Kabobs. Thread chicken and veggies onto skewers and place them in a baking dish or zip-top bag with the marinade. Turn them occasionally (or shake the bag) for even flavoring.
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. I often serve it with simple sautéed asparagus or sautéed spinach.
- Potatoes. Round out the meal with dill roasted potatoes with lemon (my husband’s favorite potatoes!). If you’re grilling the chicken, grilled rosemary potatoes are an easy side dish.
- Rice or quinoa. Serve the chicken over a bed of Instant Pot brown rice or quinoa to soak up all the delicious juices.
- Salad. The bright, zippy flavor of lemon pepper chicken makes it perfect 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. I love adding lemon pepper chicken to simple pasta dishes. In the summer when tomatoes are garden-fresh, this fresh tomato pasta is a winner.
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.
More Marinade Recipes
Lemon Pepper Chicken Marinade
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)
Instructions
- In a small bowl or measuring cup, whisk together marinade ingredients: olive oil, lemon juice, garlic, lemon zest, salt and pepper.2 tablespoons olive oil, 2 tablespoons lemon juice, 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
- 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.2 pounds chicken
- 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.
- 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.
- 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.
- 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.
- Cook chicken (all methods) until internal temperature reads 165°F on an instant read thermometer. Do not overcook.
Notes
- Makes enough marinade for 2 pounds of chicken. Choose any cut of chicken you like. 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.
- 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
Not related to the recipe, actually. When I save a recipe to send to my in box, for some reason, it never actually sends to my in box. Strange.
Hmm, that’s not good! Thank you for letting me know. Are you using the one in the post or in the recipe itself? Trying to troubleshoot…