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Grilled Lemon Pepper Chicken
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Compound Butter

1/2 cup Land O Lakes® Butter, softened

1 tablespoon chopped fresh parsley

1 tablespoon finely chopped shallot

1 1/2 teaspoons finely grated lemon zest

1 1/2 teaspoons chopped fresh thyme leaves

1/2 teaspoon pepper


2 lemons, sliced 1/2 inch, ends discarded

1 large onion, sliced 1/2 inch

6 to 8 (2 1/2 to 3 1/2 pounds) bone-in skin-on chicken thighs

2 teaspoons kosher salt

1 teaspoon pepper

Fresh thyme leaves, if desired for garnish

How to make

  1. STEP 1

    Combine all compound butter ingredients in small bowl; mix well. Set aside.

  2. STEP 2

    Heat gas grill to 375-450°F (medium-high) or charcoal grill until coals are ash white.

  3. STEP 3

    Place lemons and onion into disposable foil pan.

  4. STEP 4

    Loosen skin from chicken thighs; insert about 1 tablespoon compound butter under skin of each piece using all of butter. Season both sides of chicken with salt and 1 teaspoon pepper. Place chicken on top of lemons and onion, being careful not to overlap chicken pieces.

  5. STEP 5

    Place foil pan on hot grill grate; close grill. Grill 20 miniutes. Turn and baste chicken with pan juices; grill 20 minutes longer or until chicken skin is brown and crisp and internal temperature of chicken reaches at least 165°F at thickest part of thigh. Transfer chicken to serving tray to rest 10 minutes.

  6. STEP 6

    Scatter cooked lemon slices around chicken. Transfer pan juices and cooked onion to blender; puree until smooth. Serve sauce with chicken. Garnish with thyme leaves, if desired.

Tip #1

This delicious sauce also makes a great topping for grilled vegetables. Serve sauce hot for best consistency.

Tip #2

No grill? This dish can also be made in the oven. Use either a foil pan or a 12x9-inch baking dish. Bake in 425°F oven 35-45 minutes or until chicken skin is brown and crisp and internal temperature of chicken reaches 165°F thickest part of thigh.

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