Lemon Pepper Chicken
From McGough's Recipes
| Prep | Cook | Total | Servings |
|---|---|---|---|
| 5 Min | 15 Min | 20 Min | 6 |
Ingredients
- ½ cup olive oil
- 1 cup lemon juice
- 2 Tbsp Worcestershire sauce
- 2 Tbsp lemon pepper seasoning
- 1 tsp minced garlic
- ½ tsp salt
- 6 boneless skinless chicken breasts
Instructions
- Whisk together oil, lemon juice, Worcestershire sauce, lemon pepper seasoning, minced garlic, and salt.
- Pour the marinade over the chicken and marinate in the refrigerator for 1 hour.
- Remove chicken from marinade and grill for 15 to 18 minutes, until no longer pink.
Notes
- You can use this marinade on any cut of chicken you prefer – chicken tenders, chicken breasts, chicken thighs, chicken wings, or chicken legs.
- Can use boneless or bone-in chicken. Adjust the cooking time to ensure an internal temperature of 165ºF.
- My #1 tip when grilling chicken is to pound the chicken breast to an even thickness. We put the chicken in a ziplock bag and use a flat meat mallet or rolling pin to pound out the hump carefully. This ensures that the chicken cooks evenly and you don’t have juicy chicken and half-dry chicken.
- No grill? No problem! You can cook the chicken inside. Heat olive oil in a skillet or grill pan over medium-high heat. Pan-sear the chicken breasts on the stovetop for 3 to 4 minutes per side. Place the chicken on a rimmed baking sheet. Bake at 400ºF in the oven for 10 minutes until it reaches an internal temperature of 165ºF.
- Store leftover chicken in an airtight container in the refrigerator.
