Grilled lemon-pepper chicken recipe for a zesty dinner
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 7 Aug 2025
Erfüllt die Anforderungen des Patienten redaktionelle Richtlinien
- HerunterladenHerunterladen
- Teilen Sie
- Sprache
- Diskussion
Grilled lemon-pepper chicken is a delightful high-protein dish that showcases the vibrant flavours of citrus and spice. The succulent chicken, marinated in a blend of kosher salt, freshly ground black pepper, and zesty lemon, is grilled to perfection, creating a beautifully charred exterior that locks in moisture. This recipe is perfect for summer barbecues or a quick weeknight dinner, offering a satisfying meal that is both simple and full of flavour.
Ideal for those seeking a nutritious option, this chicken dish pairs wonderfully with a fresh salad or grilled vegetables, making it a versatile choice for any occasion. The combination of honey and butter adds a subtle richness, balancing the tangy notes of lemon for a truly enjoyable dining experience, all while providing a generous boost of protein to support an active lifestyle.
In diesem Artikel:
Lesen Sie unten weiter
Ingredients for Grilled lemon-pepper chicken
1 600–900 g chicken, cut in half
20 ml kosher salt
10 ml freshly ground black pepper, divided
vegetable oil, for grilling
1 ½ lemons, divided
60 g unsalted butter, softened
15 ml honey
How to make Grilled lemon-pepper chicken
Sprinkle the chicken all over with salt and 1 ½ tsp of pepper. Let it sit at room temperature for 1 hour.
Meanwhile, prepare the grill for medium heat and brush the grate with oil. Thinly slice half a lemon into rounds.
Heat butter and honey in a small saucepan over medium heat until the butter is melted and foaming, then remove from heat and add the lemon slices.
Grill the chicken, skin side down, until the skin is lightly charred and releases from the grate without tearing, about 6 minutes.
Turn the chicken over and lightly brush it with the lemon butter. Cover the grill and continue grilling the chicken, brushing with lemon butter every 5 minutes, until an instant-read thermometer inserted into the thickest part of the breast registers 65 °C, which should take about 25–28 minutes.
Just before the chicken is ready, cut the remaining lemon into quarters and grill, cut side down, until charred and softened, about 6–8 minutes.
Transfer the chicken and lemons to a cutting board and let them rest for 10 minutes before carving the chicken into pieces.
To serve, squeeze the grilled lemons over the chicken and sprinkle with the remaining ½ tsp of pepper.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Lesen Sie unten weiter
Artikel Geschichte
Die Informationen auf dieser Seite wurden von qualifizierten Klinikern geprüft.
7 Aug 2025 | Ursprünglich veröffentlicht
Verfasst von:
UK recipe editors
Peer-Review durch
UK recipe editors

Fragen, teilen, verbinden.
Stöbern Sie in Diskussionen, stellen Sie Fragen, und tauschen Sie Erfahrungen zu Hunderten von Gesundheitsthemen aus.

Fühlen Sie sich unwohl?
Beurteilen Sie Ihre Symptome online und kostenlos