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Lemon Pepper Chicken Tenders

Summer is no different from the rest of the year as far as ease of getting dinner on the table.  In fact I think we have already established it’s harder.  No schedules, kids running willy nilly.  Long days at the pool, or beach means a quick stop at the local pizzeria.

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Normally my go-to meal in the summer is meat on the grill, vegetable, and a salad.  If we are lucky a starch is thrown in.  But this year we had a little oopsa-daisy happen, and we were without a grill for a few weeks.  (oopsa-daisy = new driver backing over grill that mom left smack dab in the middle of the driveway).  Finally our new grill has arrived, assembled and shiny and I have been using it non-stop.  Now my only dilemma is that I remember to thaw out the meat so I can grill it!

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One of the ways I have learned to stretch the dollar is to cut boneless skinless chicken breasts into strips.  Depending on the size of the breast I cut them in to 2 or three pieces each.  This way our family of six can get by with 4 chicken breasts and there is always plenty, no one goes hungry.

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Our favorite and most versatile marinade is Lemon Pepper.  It’s quick easy and the flavors adapt well to most side dishes, and the left overs are perfect chopped up over a salad or made into chicken salad.

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If I am feeling particularly organized and thrifty with my time I make a double batch and freeze half in the marinade for later .

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 Lemon Pepper Grilled Chicken served with Risotto topped with roasted green beans and mushroom.

Hope you’re having a great day! Sheila

Lemon Pepper Chicken Tenders

Sheila
Perfectly tender and delicious great added to salad, pastas, wraps, or on there own with sides.
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Prep Time 15 minutes
3 hour minimum marinading time 3 hours
Total Time 3 hours 15 minutes
Course easy dinner, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 4 boneless Chicken Breasts cut into strips
  • 2 Lemons juiced
  • 1 clove Garlic minced
  • 1/2 teaspoon fresh ground Pepper more if you prefer
  • 1/2 teaspoon Sea Salt
  • 1/3 cup Olive Oil

Instructions
 

  • Trim chicken breasts and cut into 3 strips lengthwise each, place in a glass or plastic bowl. Squeeze lemons over chicken, add garlic, pepper, salt and olive oil. Use a fork to toss chicken around in the marinade mixture. Cover with plastic wrap and place in refrigerator for a minimum of 3 hours. This can be prepared up to 24 hours ahead of time and easily doubled and tripled. You could also place chicken strips in marinade in a freezer bag and freeze until ready to use.
  • Grill chicken over medium heat until chicken is cooked through. approximately 8 minutes.
Keyword chicken, grilled, marinade
Tried this recipe?Mention @eat2gather or tag #eat2gather!

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14 Comments

  1. My big dilemma is that I use charcoal and sometimes the durn stuff just won’t light!
    Sounds delicious… but my lemon dilemma is that Big Daddy and MiniMe don’t like the lovely sunny fruit!

    1. I love charcoal, but it does take longer…and much more forethought than I ever have time for. It would be nice to have both gas and charcoal grills ๐Ÿ˜‰ Oh sorry about the anti sunny fruit peeps in your home ;(!

  2. I adore lemon pepper chicken! I’ve never grilled it before though. This looks fabulous. And I love your trick of cutting the chicken into smaller pieces. I do the same thing. They go so much further that way! ๐Ÿ™‚

  3. This is my go-to chicken when I’m in a hurry. So funny, I actually made something very similar last night and served it with pasta tossed with pesto and tomatoes. I’ll have to try it with rissoto next time – sounds delicious!

    1. OOOh that sounds wonderful..I will have to give that one a try next time! Jeanette thanks for stopping by ; )