Grilled Lemon Pepper Chicken Breasts: Whole30, Paleo, Gluten-Free

These easy grilled lemon pepper chicken breasts are perfect for a simple weeknight dinner or to meal prep your protein for the week. With only a few ingredients, they cook quickly without much hands on time or dirty dishes. These Whole30 grilled chicken breasts are juicy with a bright lemon flavor that pairs well with a little kick from the pepper. It’s a family friendly recipe that is gluten-free, low carb and paleo so they can please a crowd, too!

  • Author: Bailey
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: Serves 4
  • Category: Chicken
  • Method: Grill
  • Cuisine: American
  • Diet: Gluten Free


  • 22.5 lbs boneless, skinless chicken breasts
  • 2 tbsp avocado or olive oil
  • Juice of 2 large lemons (about 3/4 cup)
  • 2 tbsp lemon zest
  • 1 tbsp black pepper
  • 1/2 tsp salt


  1. Combine all of the marinade ingredients into a small bowl and stir to combine. Add both the marinade and the chicken breasts into an airtight container or reusable bag and shake to coat the chicken
  2. Refrigerate for at least 30 minutes (a few hours preferable), up to overnight
  3. Heat the grill 450 degrees F. on medium-high heat. Place the chicken breasts onto the grill and grill for 6-8 minutes per side, depending on how thick your chicken breasts are
  4. When the chicken is ready to be flipped, it will come off of the grill grates easily without sticking. If a chicken breast doesn’t come up easily, let it grill on that side an additional minute before flipping
  5. Once the chicken is done (internal temperature is 165 degrees F. and juices run clear), remove from the grill and let rest for 10 minutes prior to serving or storing


  • You can easily double this recipe for a larger meal prep or gathering

Did you make this recipe?