This lemony marinade is great for grilled chicken.

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Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
1 hr
total:
1 hr 30 mins
Servings:
5
Yield:
5 chicken breasts
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, mix lemon pepper, dry mustard and crushed dried rosemary.

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  • Place chicken breast halves in a medium bowl. Rub with garlic. Introduce the lemon pepper mixture and rub it into the chicken. Pour in lemon juice and dry white wine. Cover and refrigerate at least 3 hours before grilling.

  • Preheat an outdoor grill for high heat and lightly oil grate.

  • Cook marinated chicken breasts on the prepared grill until meat is no longer pink and juices run clear, or to desired doneness.

Nutrition Facts

277 calories; protein 28.2g 57% DV; carbohydrates 7.5g 2% DV; fat 2.3g 4% DV; cholesterol 68.4mg 23% DV; sodium 1181.8mg 47% DV. Full Nutrition
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Reviews (54)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/26/2009
I'm not a huge fan of lemon pepper chicken but this was excellent. I cut this down to two servings. I added upped the amount of garlic used only 1 c. of dry white wine added some fresh rosemary along with the dry and put everything into a ziploc bag and let it marinate overnight. It was very moist and the flavor was delicious. The combination of lemon and rosemary really makes this work. Read More
(84)

Most helpful critical review

Rating: 1 stars
03/30/2009
Marinated 2 chicken breasts and cooked one on the grill and one in the oven. The one on the grill turned out better but the lemon pepper was way too overpowering. Hubby took two bites and couldn't eat anymore. Read More
(16)
73 Ratings
  • 5 star values: 29
  • 4 star values: 25
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 7
Rating: 5 stars
10/26/2009
I'm not a huge fan of lemon pepper chicken but this was excellent. I cut this down to two servings. I added upped the amount of garlic used only 1 c. of dry white wine added some fresh rosemary along with the dry and put everything into a ziploc bag and let it marinate overnight. It was very moist and the flavor was delicious. The combination of lemon and rosemary really makes this work. Read More
(84)
Rating: 5 stars
03/19/2010
Holy cow this is some majorly good grub! And easy to boot. I love how the spices are used with a very generous hand. It adds so much flavor and it's not even salt/sodium laced. I did not have time to marinate (found this recipe while at work and cooked it that night) so I took the advice of others who were short on time - to bake in the oven covered with foil with all the marinade. I made sure to pound the chicken breasts thin for more even cooking - and because I prefer the thinner texture. I used a lot less white wine than called for (just enough to make sure the chicken pieces were sitting in it but not fully immersed by it) and I baked for 15 minutes at 350F and then increased to 400 for the remaining 10 minutes. Perfect juicy succulent chicken! I plated them and then spooned some of the liquids over each piece for extra moisture (not that it even needed it).:) The lemon pepper seasoning I have is McCormick's "California Style" which includes onion and garlic powders.. but it quite heavy on the peppery spice. I enjoyed it but it can be a bit much for those who prefer a more mild dish. Served with steamed asparagus a cucumber salad and half of a boiled sweet potato. Healthy tasty and a chicken recipe that will be in my binder forever. Thank you for sharing with us. Oh one last thing: Beautiful presentation.:) Read More
(77)
Rating: 5 stars
06/03/2007
I didn't have time to marinate so I followed the recipe as is but baked everything in a glass dish covered with tin foil in the oven for 25 minutes at 350 degrees. Very juicy and lemoney. I will make this again. Read More
(53)
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Rating: 5 stars
08/27/2009
loved this recipe! made it as a freezer meal (marinade and chicken breasts in a freezer bag and tossed in the freezer) - delicious! Read More
(23)
Rating: 5 stars
08/13/2006
Wonderful recipe! I've actually made this many many times just because the flavour is so wonderful. It's great to grill these after they've marinaded overnight. It's also a great recipe to cover with tinfoil and bake in the oven surrounded by the marinade. So flavourful and moist!:) Read More
(22)
Rating: 5 stars
01/25/2004
Great indeed! I ended up using sherry in place of the wine and a bit less lemon juice. Marinated it overnight. Very good thanks Brian!! Read More
(21)
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Rating: 4 stars
01/25/2004
Very lemony and tasty. This recipe was super easy and had excellent flavor. My 2 year old didn't care for all the pepper so I suppose that means it isn't very kid friendly but my husband and I really enjoyed it. I made the recipe as is and wouldn't change anything. Read More
(20)
Rating: 4 stars
06/26/2008
I have found my perfect lemon pepper chicken recipe. I used 15 - 20 turns on my lemon pepper and sea salt grinder. I omited the 1 tablespoon dry mustard and 1 tablespoon dried rosemary added two tablespoons of fresh chopped basil. Substituted the wine for 24oz of beer. and only used 2 lg chicken breats instead (cause its just me and my husband). this was the best ever! The chicken was so juicy and tender. I will definatly be making this more often. We had this with a rice pilaf and garlic mashed potatoes! YUM! Read More
(19)
Rating: 5 stars
05/17/2010
I used homemade Lime Pepper (from AR) and lime juice instead of lemon. I also used fresh rosemary. Otherwise I followed the recipe to make 2 servings. This is very moist and flavorful. I will make it again! Read More
(17)
Rating: 1 stars
03/30/2009
Marinated 2 chicken breasts and cooked one on the grill and one in the oven. The one on the grill turned out better but the lemon pepper was way too overpowering. Hubby took two bites and couldn't eat anymore. Read More
(16)
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