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Stack of grilled chicken drumsticks piled up, lemon wedges also visible.
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5 from 1 vote

Lemon Pepper Chicken Marinade

This lemon pepper chicken marinade adds bright citrus flavor and warmth to any cut of chicken, and also makes it tender and juicy!
Prep Time10 minutes
Cook Time12 minutes
Marinating Time30 minutes
Total Time52 minutes
Course: Chicken, Sauces & Marinades
Cuisine: American
Servings: 4
Author: Rachel Gurk

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)

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.

Video

Notes

  1. Chicken: Makes enough marinade for 2 pounds of chicken. Choose any cut of chicken you like.
  2. 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.
  3. Storage: Lemon pepper marinade is best used within 24 hours of making.
  4. 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.

Nutrition

Serving: 8oz. chicken | Calories: 325kcal | Carbohydrates: 1g | Protein: 48g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 554mg | Potassium: 857mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 70IU | Vitamin C: 7mg | Calcium: 17mg | Iron: 1mg

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