Grilled Lemon Pepper Chicken Thighs – Bright, Juicy, and Easy

This is the kind of weeknight dinner that tastes like a summer weekend. Tender chicken thighs get a quick soak in lemon, garlic, and black pepper, then hit the grill for smoky, crisp edges and juicy centers. It’s simple, fast, and delivers big flavor without a long ingredient list.

Pair it with a salad, rice, or grilled veggies, and you’ve got a complete meal. If you love bold citrus and a peppery kick, this one will land in your regular rotation.

Print Recipe

Grilled Lemon Pepper Chicken Thighs - Bright, Juicy, and Easy

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings: 4 servings

Ingredients

• 2 pounds chicken thighs (boneless, skinless or bone-in; both work)
• 2 large lemons (zest and juice)
• 2–3 teaspoons freshly cracked black pepper (coarse grind is best)
• 1 ½ teaspoons kosher salt (adjust to taste)
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1–2 teaspoons honey (optional, for balance)
• 1 teaspoon onion powder (optional but nice)
• Fresh parsley, chopped (for garnish)
• Lemon wedges, for serving
• Nonstick grill spray or extra oil, for the grates

Instructions

• Prep the marinade: In a large bowl, whisk lemon zest, lemon juice, black pepper, salt, olive oil, garlic, honey, and onion powder until combined.
• Marinate the chicken: Add chicken thighs and toss to coat. Cover and refrigerate for 20–60 minutes.For deeper flavor, marinate up to 6 hours.
• Preheat the grill: Heat a gas or charcoal grill to medium-high (425–450°F). Clean and oil the grates to prevent sticking.
• Shake off excess: Let extra marinade drip off each thigh to avoid flare-ups.
• Grill the chicken: Place thighs on the grill. Cook for 5–6 minutes per side for boneless, or 7–9 minutes per side for bone-in, turning once.Aim for an internal temperature of 165°F.
• Rest and finish: Transfer to a plate and rest for 5 minutes. Squeeze with fresh lemon and sprinkle parsley. Add a pinch more pepper if you love the bite.
• Serve: Pair with grilled asparagus, a simple green salad, rice, or roasted potatoes.

What Makes This Special

Boneless, skin-on or skinless chicken thighs stay juicy on the grill, so they’re hard to mess up. The classic lemon-pepper combo brings brightness and warmth without overpowering the chicken.

A touch of honey balances the citrus, while olive oil helps the meat sear beautifully. Best of all, the marinade works in as little as 20 minutes—but rewards you if you can wait longer.

What You’ll Need

• 2 pounds chicken thighs (boneless, skinless or bone-in; both work)
• 2 large lemons (zest and juice)
• 2–3 teaspoons freshly cracked black pepper (coarse grind is best)
• 1 ½ teaspoons kosher salt (adjust to taste)
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1–2 teaspoons honey (optional, for balance)
• 1 teaspoon onion powder (optional but nice)
• Fresh parsley, chopped (for garnish)
• Lemon wedges, for serving
• Nonstick grill spray or extra oil, for the grates

Step-by-Step Instructions

1. Prep the marinade: In a large bowl, whisk lemon zest, lemon juice, black pepper, salt, olive oil, garlic, honey, and onion powder until combined.
2. Marinate the chicken: Add chicken thighs and toss to coat. Cover and refrigerate for 20–60 minutes.

   For deeper flavor, marinate up to 6 hours.

3. Preheat the grill: Heat a gas or charcoal grill to medium-high (425–450°F). Clean and oil the grates to prevent sticking.
4. Shake off excess: Let extra marinade drip off each thigh to avoid flare-ups.
5. Grill the chicken: Place thighs on the grill. Cook for 5–6 minutes per side for boneless, or 7–9 minutes per side for bone-in, turning once.

   Aim for an internal temperature of 165°F.

6. Rest and finish: Transfer to a plate and rest for 5 minutes. Squeeze with fresh lemon and sprinkle parsley. Add a pinch more pepper if you love the bite.
7. Serve: Pair with grilled asparagus, a simple green salad, rice, or roasted potatoes.

How to Store

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
• Freeze: Wrap tightly and freeze for up to 2 months.

  Thaw overnight in the fridge.

• Reheat: Warm gently on the stovetop over low heat or in a 300°F oven until hot. Add a squeeze of lemon to refresh the flavor.

Why This is Good for You

Chicken thighs provide high-quality protein and important nutrients like B vitamins and iron. Using olive oil adds heart-healthy fats.

Lemon brings vitamin C and bright flavor, letting you keep the recipe light on heavy sauces. Grilling keeps things simple while adding that satisfying char.

Common Mistakes to Avoid

• Over-marinating in straight lemon juice: Too much acid for too long can make the surface mealy. Keep it under 6 hours.
• Skipping the grate cleanup: Dirty grates cause sticking.

  Scrub and oil before cooking.

• Cooking by time only: Use a thermometer. Pull at 165°F for juicy results.
• Cranking the heat too high: You’ll burn the outside before the center cooks. Medium-high is your friend.
• Forgetting the rest: Resting 5 minutes keeps the juices in the meat, not on the cutting board.

Recipe Variations

• Lemon Pepper Herb: Add chopped rosemary or thyme to the marinade.
• Spicy Citrus: Mix in red pepper flakes or a pinch of cayenne.
• Buttery Finish: Melt 1 tablespoon butter with lemon juice and spoon over hot chicken.
• Greek-Inspired: Add oregano and a bit of yogurt to the marinade, then serve with tzatziki.
• Sheet Pan Option: No grill?

  Roast at 425°F for 20–25 minutes (boneless) or until 165°F.

FAQ

Can I use chicken breasts instead of thighs?

Yes, but watch the cook time. Breasts can dry out faster. Grill over medium heat and pull at 160–162°F; carryover heat will bring them to 165°F.

Do I need store-bought lemon pepper seasoning?

No.

Fresh lemon zest and cracked black pepper give better flavor. If you use a store blend, check the salt level and reduce added salt as needed.

How long should I marinate?

Even 20–30 minutes helps. For best flavor, go up to 2–6 hours.

Avoid overnight with high-acid marinades.

What if I don’t have a grill?

Use a grill pan or cast-iron skillet on the stovetop, or bake on a sheet pan at 425°F. Finish with a quick broil for char.

Can I make this ahead?

Marinate the chicken up to 6 hours ahead. Grill just before serving, or cook and reheat gently.

It also tastes great cold, sliced over salads.

Wrapping Up

Grilled Lemon Pepper Chicken Thighs deliver bright flavor, juicy texture, and easy prep. With a short ingredient list and quick cooking time, it’s a reliable option for busy nights and casual cookouts. Keep some lemons and pepper on hand, and you’re halfway to dinner.

Serve it simply, and let the fresh citrus and smoky char do the work.