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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.


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!


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.


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.


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


 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

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


  • 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


  • 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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  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 ; )