A quick and easy protein, this Grilled Lemon Pepper Chicken is just 5 ingredients and perfect for an easy summer meal – paleo, gluten free, and Whole30!
I’m back with another grilling recipe! Can you tell I am a little obsessed haha? The grill just makes life so much easier. First of all, Mikey mans the grill, so I am usually chilling inside. Second of all, the clean up is so easy! We have a few dishes, but it’s not like cooking stuff on the stove or in the oven. I am loving the lack of things I have to do when we grill haha.
This week on Instagram is all about grilling though! And if you aren’t following me yet on there, you should 🙂 It’s a regular and real life dose of all things food and fitness. This week the #freshfoodiefive got together and we are posting all things grilling! Recipes included are grilled taco salads, maple bourbon grilled pineapple, and mango shrimp skewers, and … Talk about a party!
Since my life has been hella crazy lately, I went with a short [ingredient list] and sweet [more spice though] recipe. Hello grilled lemon pepper chicken. All you need in a few ingredients, some time (for it to marinate), and a grill, or grill pan if you don’t have one. Honestly you could make this in the oven and it will turn out just as good!
This chicken does have some spice to it due to the pepper. I used a lot of pepper and used coarse black pepper. Not the kind you get from your pepper grinder, but I found this in the bulk section at my local grocery store. Actually Mikey found it and brought it home and I was like ‘what the heck am I supposed to do with this’. Make this chicken obviously. You can also use regular pepper from your grinder too. We enjoyed this a few nights in a row with different veggies. It makes great for meal prep too!
If you make this recipe or anything from Eat the Gains, make sure to post it and tag me so I can see all of your creations!!
#eatthegains and @eatthegains on Instagram!
- 2.5 pounds chicken breast
- ⅛ cup oil (avocado or olive work best)
- ½ cup lemon juice (about 4-6 lemons)
- 2 tablespoons coarse black pepper
- lemon zest from lemons
- salt, to taste
- All all ingredients to a large ziplock bag. Mix well to coat the chicken, making sure all sides get covered (I like to shake the bag). Marinate a minimum of 2 hours to overnight, shaking/stirring once. Marinade can be thrown away once used.
- Heat grill to medium-high heat. Once hot, place chicken directly on grill. Cook for about 30 minutes, flipping every so often, until cooked through.
- Serve with some veggies and carbs and enjoy!
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