This zesty Lemon Pepper Chicken Marinade combines the fresh brightness of lemon juice and zest with the savory depth of garlic and parsley, creating a flavorful blend perfect for grilling, baking ...

Pat 4 bone-in, skin-on chicken thighs dry with paper towels and season all over with 1 teaspoon of the lemon pepper seasoning and 1 teaspoon of the kosher salt. Place skin-side down in an unheated ...

Meanwhile, whisk 1/2 cup low-sodium chicken broth, 2 tablespoons lemon juice, the remaining 1 tablespoon lemon pepper seasoning, 2 minced garlic cloves, 1 teaspoon cornstarch, 1 teaspoon honey ...

GRILLED AND SHREDDED LEMON-PEPPER CHICKEN In a zip-close plastic bag, combine the chicken thighs with the zest and juice of 1 lemon, plus a hefty pinch of salt, 1 teaspoon of pepper and the olive oil.

An entire chicken-sized hunk of heaven. And that is what my fellow Atlantan Bryan Furman of B’s Cracklin’ BBQ has introduced to you, good readers, with this grilled lemon-pepper chicken recipe.

So I made my own lemon-pepper seasoning and then proceeded with the NYT recipe. Admittedly making my own lemon-pepper turned a 20-minute recipe into a 30-minute recipe, but it was worth it.

Cut the lemon in half crosswise. Cut one half of the lemon into 4 slices; place the slices on the bottom of a 2-quart baking dish. Cut the other half of the lemon into 4 wedges and set aside.

Toss them with olive oil, smoked paprika, salt and pepper, then roast at the same temperature as the pork for 20 minutes, or until tender. You can even roast them on the same baking sheet.

Place brined chicken in batter. Then take chicken out of the batter and place in dredge. Shake dredge off the chicken and drop it into the fryer. Fry for 9.5 minutes. Let chicken rest for 5 minutes.

That night for supper, I served the chicken with green beans and mashed potatoes, pouring the extra pan sauce over the green beans. The next day, I enjoyed the leftover chicken with a spinach ...