When it comes to lemon pepper seasoned chicken, why rely on a store-bought lemon pepper seasoning mix? Especially when it is so easy to make your own homemade version. These marinated chicken tenders have the perfect balance of lemon and pepper to satisfy almost anyone’s appetite. And, since they’re grilled, you and your family will be able to enjoy them without feeling any guilt.
When it comes to quick weeknight dinners, we could all use a few new recipes, right? Especially when it comes to chicken. This particular grilled chicken tenders recipe seems so crazy-simple and almost unnecessary. I mean, who hasn’t had chicken with lemon pepper at some point in their life? But if you’re like me, and you’ve tried a pre-made lemon pepper seasoning, you’ve always ended up with a bad taste in your mouth. Almost every single store-bought lemon pepper seasoning tastes fake. It’s salty, fake-lemony, and leaves you with the feeling that you’ve just eaten a whole lot of chemical-tasting ingredients that were never really meant for human consumption. This homemade version is affordable and fresh, uses common kitchen ingredients, and won’t leave you with a bad taste in your mouth.
Ingredients:
- Zest and Juice of 1 Lemon
- 1/4 Cup Extra-Virgin Olive Oil
- 1/4 Cup Apple Cider Vinegar
- 1 Tablespoon Dijon Mustard
- 1 Teaspoon Ground Sea Salt
- 1 Teaspoon Freshly Ground Black Pepper
- 1/2 Teaspoon Crushed Red Pepper Flakes
- 1 Package of Raw Chicken Tenders
Directions:
- In a small bowl, whisk together all of the ingredients, except for the chicken tenders.
- Place the chicken tenders in a large resealable plastic bag, add the marinade, and then seal the bag tightly.
- Use your hands to massage the marinade into the chicken tenders.
- Refrigerate for at least 8 hours, preferably overnight.
- Preheat the grill between 375 and 400 degrees.
- Remove the chicken tenders from the marinade and then place them onto the preheated grill. Discard the marinade. Grill the chicken tenders for 3 to 4 minutes, flip, and then grill for an additional 3 to 4 minutes or until cooked through.
Suggestions:
- There will be enough marinade for one average package of chicken tenders. If you are making more than that, I suggest doubling the marinade recipe.
- Always make sure to wash your hands well after handling raw chicken. When placing the chicken in the resealable bag, use one hand to hold the bag open and the other hand to place the raw chicken into the bag. Then, wash your hands well before adding the marinade to the bag and sealing it.
- When fully cooked, the internal temperature of the chicken tenders should be 165 degrees. If the juices run clear when sliced, the chicken is done.
Improvements:
- Serve these chicken tenders with Dad’s Country Garden Potato Salad, Creamy Cabbage & Carrot Coleslaw with Apple, or these Brown Sugar Seasoned Deviled Eggs.
- Replace the lemon in this recipe with an orange and then replace the apple cider vinegar with balsamic vinegar.
- Add a 1/4 to 1/2 teaspoon of onion powder to the marinade.
- If you are a huge fan of chicken tenders, make sure to check out this recipe for Crunchy Corn Flake Oven-Baked Chicken Tenders.
Ingredients:
- Zest and Juice of 1 Lemon
- 1/4 Cup Extra-Virgin Olive Oil
- 1/4 Cup Apple Cider Vinegar
- 1 Tablespoon Dijon Mustard
- 1 Teaspoon Ground Sea Salt
- 1 Teaspoon Freshly Ground Black Pepper
- 1/2 Teaspoon Crushed Red Pepper Flakes
- 1 Package of Raw Chicken Tenders
Directions:
- In a small bowl, whisk together all of the ingredients, except for the chicken tenders.
- Place the chicken tenders in a large resealable plastic bag, add the marinade, and then seal the bag tightly.
- Use your hands to massage the marinade into the chicken tenders.
- Refrigerate for at least 8 hours, preferably overnight.
- Preheat the grill between 375 and 400 degrees.
- Remove the chicken tenders from the marinade and then place them onto the preheated grill. Discard the marinade. Grill the chicken tenders for 3 to 4 minutes, flip, and then grill for an additional 3 to 4 minutes or until cooked through.
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