Make this delicious and super-easy Lemon Pepper Chicken Marinade with just five ingredients in five minutes. This simple, reliable marinade is my go-to for busy weeknights and summer picnics — a recipe the whole family loves.
The flavor combination of lemon pepper, garlic, and soy sauce is outstanding. This marinade works beautifully whether you bake the chicken in the oven or cook it on the grill, delivering juicy, well-seasoned results every time.
I’ve used this recipe for more than a decade. I usually use a quality store-bought lemon pepper seasoning—it’s convenient and flavorful. See the Ingredient Notes below for tips on seasonings I like.
This lemon pepper chicken is always a crowd-pleaser—kids and adults enjoy it alike. Serve it with homemade guacamole and chips, a kale salad, or pasta salad. It pairs well with nearly any side and makes a versatile protein for salads, bowls, and weeknight dinners.
Why You’ll Love This Recipe
This recipe keeps things simple so you can enjoy hosting without spending all your time on food prep.
- Simple Ingredients — Uses common grocery items for an easy pantry-friendly marinade.
- Quick and Easy — Bright lemon-pepper flavor without fresh lemons; just mix, add chicken, and refrigerate. Thin-sliced pieces absorb the marinade quickly and cook fast.
- Kid-Approved — A favorite with children and teens, and a reliable choice for family meals.
Ingredient Notes
- Chicken — I prefer thin-sliced chicken breasts because they soak up the marinade and cook quickly. Boneless, skinless breasts, thighs, or tenderloins also work; adjust cooking time as needed.
- Less-Sodium Soy Sauce — Adds savory depth. Coconut aminos are a soy-free, slightly sweeter alternative.
- Lemon Pepper Seasoning — Use a quality store-bought blend for convenience and consistent flavor. A grinder version yields a fresher cracked-pepper bite.
- Garlic — Fresh minced garlic gives the best flavor.
- Olive or Avocado Oil — Extra virgin olive oil works well for oven cooking; avocado oil is a good choice for grilling because of its higher smoke point.
- Water — Thins the marinade and stretches the mixture so you can coat more chicken without diluting flavor.
How to Make This Lemon Pepper Chicken Marinade
Summary steps — full ingredient amounts and cooking directions appear in the recipe card below.
- Combine all marinade ingredients in a large resealable bag or shallow dish and mix well.
- Add chicken, making sure each piece is coated. Seal the bag or cover the dish and refrigerate.
- Marinate for about 2 hours for best flavor (minimum 30 minutes; avoid longer than 2–3 hours).
How to Make This Marinated Chicken Recipe in an Oven
- Arrange marinated chicken in a single layer on a rimmed baking sheet or shallow baking dish. Discard excess marinade. Bake at 375°F for about 22–25 minutes, or until the thickest part reaches 165°F.
What to Serve with This Lemon Pepper Chicken Recipe
This chicken is versatile—use it to top salads or serve with simple vegetable sides.
- Green Beans with Garlic
- Roasted Broccoli
- Oven-Roasted Brussels Sprouts
- Guacamole and Chips
- Red-Skinned Mashed Potatoes
Dietitian Tip
By law, hormones are not allowed in raising poultry in the U.S., so labels that claim “no added hormones” offer no meaningful advantage. You can save money by choosing the chicken that fits your budget and preferences.
Helpful Tips
- Any cut of chicken works; aim for even thickness so pieces cook uniformly.
- Thin-sliced breasts or thighs cook fastest and more evenly than full-sized breasts.
- Chicken tenders cook quickly—reduce the oven time accordingly.
- Coconut aminos substitute for soy sauce if you need a soy-free option; they are sweeter and lower in sodium.
- Measure lemon pepper by tablespoon if that’s easier—4 tablespoons equals 1/4 cup.
- Use an instant-read thermometer to ensure chicken reaches 165°F and avoid overcooking.
- If you’re short on time, you can cook the chicken directly in the marinade (oven only); flavor will be milder but still tasty.
- Store leftovers in an airtight container in the fridge for 3–4 days.
Questions You May Have
Yes. Clean and oil the grates, heat the grill to medium-high, place the chicken over direct heat for 6–8 minutes, then move to indirect heat and continue until the internal temperature reaches 165°F (about another 6–12 minutes depending on thickness).
Marinate for 30 minutes up to 2 hours. I don’t recommend marinating this mixture for more than about 2–3 hours.
This recipe uses a lemon pepper seasoning blend (typically made with lemon peel or powder), not fresh lemon juice or zest. If you prefer, add thin slices of fresh lemon on top as it bakes for a brighter citrus note.
Related Recipes
- Easy Baked Italian Chicken
- Air Fryer BBQ Chicken
- Baked Thin Porkchops
- Pork Tenderloin with Rosemary
- Dutch Oven Chicken
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Did you make this easy lemon pepper chicken marinade and love it? Please leave a ⭐⭐⭐⭐⭐ rating and a comment below — a 5-star review is the best compliment!
📖 Recipe
Easy Lemon Pepper Chicken Marinade
Ingredients
Lemon Pepper Marinade
- 2/3 cup water
- 1/2 cup less-sodium soy sauce or coconut aminos
- 1/3 cup olive oil extra virgin; can use avocado oil
- 4 tablespoons lemon pepper seasoning (4 tbsp = 1/4 cup)
- 4 garlic cloves minced
Chicken
- 2.5 pounds chicken thin-sliced breasts, thighs, or tenderloins
Instructions
How to Make the Lemon Pepper Marinade
- Add water, soy sauce, olive oil, lemon pepper, and minced garlic to a shallow dish or large resealable bag. Mix well.
- Place chicken in the marinade, ensuring all pieces are coated.
- If using a bowl, cover it before refrigerating.
- Marinate in the refrigerator for 30 minutes to 2 hours (2–3 hours maximum).
Baking Instructions
- Preheat oven to 375°F.
- Remove chicken from the marinade and place on a rimmed sheet pan or baking dish in a single layer. Discard leftover marinade.
- Bake for 22–25 minutes, or until the thickest part reaches 165°F.
Grilling Instructions
- Clean and oil the grill grates, then heat to medium-high.
- Place chicken over direct heat and grill for about 6–8 minutes.
- Flip, move to indirect heat, and continue grilling until the internal temperature reaches 165°F (about another 6–12 minutes, depending on thickness).
Notes
Nutrition estimates vary based on exact ingredients and retained marinade. Use an instant-read thermometer to ensure doneness (165°F).
- Full-sized chicken breasts may require closer to 30 minutes in the oven; tenderloins cook faster (around 20 minutes).
- Thin-sliced pieces cook more quickly and evenly.
- Coconut aminos are a soy-free, slightly sweeter substitute for soy sauce and are lower in sodium than standard soy sauce.
- Store leftovers in an airtight container in the fridge for 3–4 days.
Nutrition
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