Lemon Pepper Grilled Chicken Breast

Lemon Pepper Grilled Chicken Breast delivers a crisp citrus tang and peppery bite while staying tender and juicy. The simple seasoning—lemon zest, cracked black pepper, salt, garlic powder, and olive oil—creates a flavorful crust that stands up to high‑heat grilling, making it a weeknight winner for any palate.

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Ingredients

Seasoning & Marinade

• 2 tablespoons olive oil
• 1 tablespoon finely grated lemon zest
• 2 teaspoons coarsely cracked black pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon garlic powder

Chicken

• 4 boneless, skinless chicken breasts, evenly thick (about 6‑oz each)

Step-by-Step Instructions

1. Pat chicken breasts dry, then drizzle with olive oil and rub evenly on both sides.
2. Combine lemon zest, cracked pepper, salt, and garlic powder in a small bowl; sprinkle mixture over the chicken, pressing gently to adhere.
3. Preheat a cast‑iron grill pan over medium‑high heat for 4 minutes until it begins to smoke lightly.
4. Place chicken breasts on the hot grill, close the lid, and cook 5‑6 minutes per side, turning only once; grill marks should be deep and the interior should reach 165°F.
5. When done, transfer chicken to a plate and let rest 3 minutes; this locks in juices and finishes cooking.
6. Slice against the grain and serve immediately, optionally garnished with a light drizzle of extra olive oil.

Tips for Success

• Pound the breasts to an even thickness for uniform cooking.
• Do not over‑crowd the pan; space allows proper searing.
• Use a instant‑read thermometer to avoid undercooking.
• Resting the chicken prevents juices from spilling out when sliced.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze sealed for up to 2 months; reheat gently in a skillet over medium heat until warmed through, covered to retain moisture.

Notes

Evenly thick breasts ensure consistent cooking; resting locks in juices for a succulent bite.

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