Chef Dad's Lemon Pepper Chicken

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On a ribbed griddle, use a medium heat turning the meat over every 5 minutes until cooked all the way through.(Source: KPHO/KTVK) On a ribbed griddle, use a medium heat turning the meat over every 5 minutes until cooked all the way through.(Source: KPHO/KTVK)

Ingredients
Up to 4 lbs. Raw Chicken (your choice of legs, breasts, thighs, etc.)
1/4 Cup Lemon Juice (fresh squeezed, not bottled*)
1/4 Cup Vegetable Oil
1/4 Cup White Vinegar
1 Tbsp. Oregano Flakes
2 tsp. Garlic Powder (NOT Garlic Salt)
Salt & Pepper

Instructions
In a large enough bowl to fit the marinade and the chicken, start out by combining your lemon juice, vegetable oil, vinegar, oregano flakes & garlic powder. Use a whisk to completely mix all ingredients together. Add your chicken parts and toss well to coat everything. Cover with plastic wrap and put in the fridge for exactly one hour. If you're cooking them after that one hour, move on to step 2.  If it's going to be a while longer, take the chicken out of the marinade and keep in an air tight container in the fridge until cooking time.

When ready to cook your chicken, set up a draining rack over a pan so you can put the meat on the rack and let the marinade drip off. Discard excess marinade. Just before cooking, add a few pinches of salt and pepper on both sides of each piece of meat.

Your best three options for cooking this meat are; On the grill, On a Ribbed Griddle or In a Covered Dutch Oven.  On the grill, use the indirect heat method so the drippings won't flare up onto the meat.  Bone in meat will take about 30-40 minutes and boneless skinless breasts will take about 10-12 minutes per side. On a griddle, use a medium heat turning the meat over every 5 minutes until cooked all the way through. Depending on the meat you use and heat of your griddle, this usually takes between 25-35 minutes. In a Dutch oven, bake covered for 30 minutes at 350 degrees if using a single layer of boneless skinless breasts, 45-50 minutes for bone-in chicken parts.

Cook's Notes: *You can use the bottled lemon juice, but only use 2 tablespoons of it plus 2 tablespoons of water.

1/4 Cup of fresh lemon juice is usually 1 large lemon or 2 small ones

Always double check your cooked chicken that it is not pink inside and cooked all the way through

Marinating the chicken much longer than one hour will give you too intense of a lemon flavor. One hour is perfect.

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