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5-Ingredient Summer Lemon Pepper Chicken

Juicy, tangy chicken thighs or breasts with a bright lemon pepper crust, made with just five pantry staples and a simple technique.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs (or breasts)
  • 1/4 cup fresh lemon juice about 2 lemons
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons coarsely ground black pepper
  • 1 teaspoon fine sea salt
  • Optional: 1 teaspoon lemon zest for extra brightness

Equipment

  • mixing bowl
  • whisk
  • measuring spoons
  • chef's knife
  • cutting board
  • cast iron skillet or grill
  • instant-read thermometer
  • tongs

Method
 

  1. In a small bowl, whisk together lemon juice, olive oil, black pepper, and salt until the salt dissolves.
  2. Place chicken in a shallow dish or zip-top bag. Pour the marinade over, turning to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours. Do not exceed 4 hours or the acid will begin to toughen the meat.
  3. Remove chicken from the fridge 15 minutes before cooking to take the chill off. Pat each piece dry with paper towels — this is key for a good sear.
  4. Heat a cast iron skillet over medium-high heat until a drop of water sizzles and evaporates instantly, about 2 minutes. Add 1 tablespoon oil if needed (not included in ingredients — use a neutral oil like avocado).
  5. Place chicken in the skillet in a single layer, leaving space between pieces. Cook undisturbed for 5-6 minutes until the bottom is deep golden brown and releases easily from the pan.
  6. Flip each piece. Cook for another 4-6 minutes, until the internal temperature reaches 165°F (74°C) for breasts or 175°F (80°C) for thighs. The juices should run clear.
  7. Transfer to a plate and let rest for 5 minutes. The carryover cooking will raise the internal temp about 5°F. Serve with extra lemon wedges and a sprinkle of fresh pepper.

Notes

For a milder lemon flavor, reduce lemon juice to 3 tablespoons and add 1 tablespoon water. Leftovers keep in the fridge for up to 3 days in an airtight container. Reheat gently in a skillet with a splash of water or broth to prevent drying. This recipe also works beautifully on a grill — cook over direct medium heat, about 5 minutes per side.