Lemon Pepper Grilled Chicken
Fresh lemon, garlic, Dijon mustard, and coarse black pepper form the base of this vibrant marinade. The chicken thighs are charred on the grill until juicy and tender.
Ingrédients
- 2 pounds boneless skinless chicken thighs
- 1 tbsp lemon zest
- 1/3 cup freshly-squeezed lemon juice · freshly-squeezed
- 1/3 cup olive oil
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 3 garlic · pressed or finely minced
- 1 tsp coarsely-ground black pepper · coarsely-ground
- 1 tsp fine sea salt · fine
- 1/2 tsp onion powder
Préparation
- 1
Whisk the lemon zest, lemon juice, olive oil, Dijon mustard, honey, garlic, sea salt, black pepper, and onion powder in a medium bowl until fully combined.
- 2
Place the chicken thighs in a large bowl or zip-top bag. Pour the marinade over the meat, tossing to coat thoroughly. Refrigerate for at least 30 minutes, or up to 8 hours.
- 3
Preheat the grill to medium-high heat (approximately 205°C). Clean and oil the grill grates.
- 4
Remove the chicken from the marinade, allowing excess liquid to drip off, and discard the leftover marinade. Place the chicken on the grill and cook for 5 to 7 minutes per side, keeping the lid closed between flips, until charred and cooked through.
- 5
Transfer the chicken to a clean plate and allow it to rest for 5 minutes before serving.