Charcoal Lemon Pepper Chicken

How to Make Charcoal Lemon Pepper Chicken

1. 1

   Step 1: Trim and marinate

   Trim any excess fat from the chicken and, if very thick, halve horizontally to an even thickness (or lightly pound to about 3/4 inch). In a bowl or zip-top bag combine olive oil, lemon zest and juice, minced garlic, kosher salt, and lemon pepper; add the chicken, toss to coat, and refrigerate at room temperature for 15 minutes while you light the charcoal.

   For this step

   • 4 piecesBoneless skinless chicken breasts
   • 1 1/2 tspKosher salt
   • 2 tspLemon pepper seasoning (freshly ground if possible)
   • 1 pieceLemon (zest + juice)
   • 2 tbspExtra-virgin olive oil
   • 2 clovesGarlic (minced)
   
2. 2

   Step 2: Prepare the charcoal for two-zone fire

   Light a chimney of charcoal and, once coals are covered in light ash (about 15–20 minutes), dump them to one side of the grill to create a hot direct zone and a cooler indirect zone. Leave the lid open while you oil the grate and transfer the chicken to a plate.
   
3. 3

   Step 3: Sear over direct heat

   Brush or oil the grill grate and place the breasts over the hot direct coals. Sear 3–4 minutes without moving to develop good char marks, then flip and sear the other side 3–4 minutes. You want a deep golden-brown sear but not a fully cooked interior—aim for an internal temperature around 150°F (65°C) before moving to indirect heat.
   
4. 4

   Step 4: Finish over indirect heat

   Move the seared breasts to the cooler side of the grill, close the lid, and let them finish cooking for 4–8 minutes, checking with an instant-read thermometer. Continue until the thermometer reads 160°F (71°C); carryover will bring them to a safe 165°F (74°C) while resting.
   
5. 5

   Step 5: Rest and baste with butter

   Remove the chicken to a cutting board, immediately spoon the unsalted butter over each breast so it melts and glossy the surface, and tent loosely with foil. Let rest for 5 minutes—this is when juices redistribute and the final temperature rises to 165°F (74°C).

   For this step

   • 2 tbspUnsalted butter
6. 6

   Step 6: Slice, garnish and serve

   Slice the breasts against the grain and transfer to a platter. Sprinkle chopped parsley for freshness and an extra squeeze of lemon if you like. Serve hot with grilled vegetables, salad, or over rice.

   For this step

   • 2 tbspFresh parsley (chopped, for garnish)
   

1. Trim any excess fat from the chicken and, if very thick, halve horizontally to an even thickness (or lightly pound to about 3/4 inch). In a bowl or zip-top bag combine olive oil, lemon zest and juice, minced garlic, kosher salt, and lemon pepper; add the chicken, toss to coat, and refrigerate at room temperature for 15 minutes while you light the charcoal.
2. Light a chimney of charcoal and, once coals are covered in light ash (about 15–20 minutes), dump them to one side of the grill to create a hot direct zone and a cooler indirect zone. Leave the lid open while you oil the grate and transfer the chicken to a plate.
3. Brush or oil the grill grate and place the breasts over the hot direct coals. Sear 3–4 minutes without moving to develop good char marks, then flip and sear the other side 3–4 minutes. You want a deep golden-brown sear but not a fully cooked interior—aim for an internal temperature around 150°F (65°C) before moving to indirect heat.
4. Move the seared breasts to the cooler side of the grill, close the lid, and let them finish cooking for 4–8 minutes, checking with an instant-read thermometer. Continue until the thermometer reads 160°F (71°C); carryover will bring them to a safe 165°F (74°C) while resting.
5. Remove the chicken to a cutting board, immediately spoon the unsalted butter over each breast so it melts and glossy the surface, and tent loosely with foil. Let rest for 5 minutes—this is when juices redistribute and the final temperature rises to 165°F (74°C).
6. Slice the breasts against the grain and transfer to a platter. Sprinkle chopped parsley for freshness and an extra squeeze of lemon if you like. Serve hot with grilled vegetables, salad, or over rice.