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Lemon Pepper Chicken II

Lemon Pepper Chicken II

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Lisa Kreft

Easy, absolutely delicious lemon pepper chicken for the grill or oven.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 347 kcal
  • 17%
  • Fat:
  • 23.8 g
  • 37%
  • Carbs:
  • 8.1g
  • 3%
  • Protein:
  • 24.9 g
  • 50%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 1527 mg
  • 61%

Based on a 2,000 calorie diet


  1. To Marinate: In a nonporous glass dish or bowl combine the lemonade mix, pepper and salad dressing. Mix well. Add chicken and toss to coat; cover and refrigerate for 8 to 12 hours to marinate.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Remove chicken from marinade, discarding any remaining marinade, and place in a 9x13 inch baking dish. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until chicken is cooked through and juices run clear.
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The key to this recipe is to use *unsweetened* lemonade mix (like Kool-Aid) to eliminate the sweetness problem. Also, since Kool - Aid is concentrated, you wouldn't use as much (2 envelopes should be fine). I used this marinade for a whole chicken, and roasted it for an hour and a half. This would also be excellent for lemon pepper wings. Thanks for the great recipe!


I loved it!! Did it for a cater I did! Everyone loved it!! Tender and moist!! Most of all easy!! Thanks so much for the recipe!! Everyone was asking for it!! Thanks


I was a little afraid to try this recipe at first because someone rated it as "too sweet". However, I did give it a try and I am so glad that I did! It came out wonderfully! There was no sweetness to it that I, or my family, could detect. There was a great flavor of Italian spices, lemon and pepper throughout the chicken. I followed the recipe exactly and everyone loved it...really big hit in our house. The next time I prepare this, I plan on tripling the recipe and then freezing some of the raw chicken in the marinade for easy future dinners.