Lemon Pepper Grilled Chicken
- Yield 6
- Prep 10 minutes
- Cook 15 minutes
- Total 55 minutes
Lemon Pepper Grilled Chicken is a dinner recipe on Avoteb. The yield on the card is 6. Plan on 55 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 2 pounds boneless skinless chicken thighs
- 1 tablespoon lemon zest
- 1/3 cup freshly-squeezed lemon juice
- 1/3 cup olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 3 cloves garlic, pressed or finely minced
- 1 teaspoon coarsely-ground black pepper
- 1 teaspoon fine sea salt
- 1/2 teaspoon onion powder
Method
Make the marinade. In a medium bowl, whisk together the lemon zest, lemon juice, olive oil, Dijon mustard, honey, garlic, sea salt, black pepper and onion powder until combined.
Marinate the chicken. Tip in the chicken thighs to a large bowl or zip-top bag. Tip the marinade over the chicken and toss until evenly coated. Lid or seal and refrigerate for at least 30 minutes, or up to 8 hours.
Warm the grill to medium-a hot burner, around 400°F. Clean and oil the grill grates.
Grill the chicken. Lift the chicken thighs from the marinade, letting any excess drip off, and discard the remaining marinade. Set the chicken on the grill and cook for 5 to 7 minutes per side, with the lid closed between flips, until the chicken is nicely charred and cooked through.
Rest the chicken. Move the chicken to a clean plate and let it rest for 5 minutes before serving. Enjoy!!
