Zesty Lemon-Pepper BBQ Seasoning for Chicken

Written by Sarah Gardner
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This is my go-to when I want chicken that tastes like summer cookouts and bright, punchy citrus at the same time. The vibe is classic BBQ rub, but with a lemon-pepper twist that actually shows up (no sad, dusty "hint of lemon" energy). You get smoky paprika, brown sugar caramelization, lots of black pepper heat, and a clean lemony zip from dried lemon peel. I wrote this like a real-life bbq seasoning recipe: quick to mix, easy to scale, and flexible enough to work on thighs, breasts, wings, or even grilled vegetables when you have extra rub stuck to your fingers.

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Zesty Lemon-Pepper BBQ Seasoning for Chicken (and the Juiciest Grilled Thighs to Prove It)

A bold, homemade lemon-pepper BBQ seasoning plus a simple method for grilling juicy chicken with it.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4

Equipment

  • Small Mixing Bowl any bowl works, but a wide one makes whisking spices easier
  • Whisk or Fork a whisk breaks up brown sugar clumps; a fork is totally fine
  • spice grinder or mortar and pestle (optional) optional if you want a finer, more even rub; you can also crush peppercorns in a zip-top bag with a rolling pin
  • measuring spoon set for consistent salt and spice levels; if you freestyle, taste the mix and adjust slowly
  • rimmed sheet pan for seasoning the chicken without making a mess; a large plate also works
  • Grill or grill pan gas or charcoal grill is ideal; a cast iron grill pan on the stove works if you do not have an outdoor setup
  • Instant-read thermometer the fastest way to avoid dry chicken; if you skip it, you are guessing
  • clean jar with lid for storing the rub; any spice jar or small mason jar works

Ingredients
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For the zesty lemon-pepper bbq seasoning (makes about 1/2 cup)

  • 2 tablespoon kosher salt use diamond crystal if possible; if using fine salt, start with 1 tablespoon and add more to taste
  • 2 tablespoon light brown sugar packed; swaps: dark brown sugar for deeper molasses flavor
  • 1 tablespoon smoked paprika gives that BBQ cookout vibe; swaps: sweet paprika plus 1/4 teaspoon ground cumin
  • 2 teaspoon coarse ground black pepper freshly cracked tastes louder; for a classic lemon-pepper bite, keep it coarse
  • 2 teaspoon garlic powder not garlic salt
  • 2 teaspoon onion powder adds sweetness and savoriness
  • 1 teaspoon mustard powder optional but great for "BBQ" depth; swaps: 1 teaspoon ground mustard seed
  • 1 teaspoon dried lemon peel, ground this is the shelf-stable lemon hit; look for granulated lemon peel or grind dried peel yourself
  • 1 teaspoon lemon pepper seasoning optional booster if you already have it; skip if yours is salty and just add more black pepper instead
  • 1/2 teaspoon ground coriander soft citrusy warmth that makes the lemon taste more like lemon
  • 1/4 teaspoon cayenne pepper optional; increase if you like heat

For the chicken (quick grilled version)

  • 2 pound boneless skinless chicken thigh about 6 to 8 thighs; swaps: boneless skinless chicken breast, but watch the temperature closely
  • 1 tablespoon neutral oil avocado oil or canola oil; helps the rub stick and improves browning
  • 2 tablespoon zesty lemon-pepper bbq seasoning from above; add up to 3 tablespoon if you like a heavier crust
  • 1 teaspoon lemon juice optional; a tiny squeeze right before serving wakes everything up

Instructions
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Make the seasoning mix

  1. Add the kosher salt, brown sugar, smoked paprika, black pepper, garlic powder, onion powder, mustard powder, ground dried lemon peel, lemon pepper seasoning (if using), coriander, and cayenne to a small mixing bowl.
  2. Whisk really well, breaking up any brown sugar clumps with the back of a spoon. If you want a finer texture (great for wings), pulse the mix in a spice grinder for 5 to 10 seconds. This also helps the dried lemon peel distribute evenly, so you do not get one random citrusy bite and then nothing.
  3. Taste a tiny pinch. You are checking balance, not eating a spoonful of salt. If you want more lemon pop, add another 1/2 teaspoon ground dried lemon peel. If you want more BBQ depth, add another 1/2 teaspoon smoked paprika.
  4. Transfer to a clean jar with a lid. Store in a cool, dry cabinet. For best flavor, use within 2 months (it will last longer, but the citrus aroma fades).

Season the chicken

  1. Pat the chicken thighs very dry with paper towel. Dry meat equals better browning and less steaming on the grill.
  2. Place the thighs on a rimmed sheet pan. Drizzle with the neutral oil and toss to coat.
  3. Sprinkle the seasoning evenly over both sides, pressing lightly so it sticks. If you have time, let the chicken sit for 10 minutes while you heat the grill (that little rest helps the salt start working). This step is optional and not required for the timing here.

Grill (fast, juicy, and no drama)

  1. Preheat a grill to medium-high heat. Clean and oil the grates. If using a grill pan, preheat it over medium-high heat until it is very hot.
  2. Grill the chicken thighs for 6 minutes on the first side with the lid closed if using an outdoor grill. You want steady browning and a little char around the edges, not a raging flame that burns the sugar.
  3. Flip and grill for 6 minutes on the second side. Check the thickest piece with an instant-read thermometer. Pull at 175 degrees F for thighs (they stay tender at a higher temp). If you used chicken breast instead, pull at 165 degrees F.
  4. Transfer to a plate and rest for 3 minutes. Finish with a tiny squeeze of lemon juice right before serving if you like that fresh citrus snap.

How to use this as a true bbq seasoning rub (beyond this quick grill)

  1. This mix is designed to act like a bbq seasoning rub: salt for penetration, sugar for caramelization, and enough aromatics to taste like something. For bone-in, skin-on thighs or drumsticks, use about 1 tablespoon rub per pound and cook to 175 degrees F to 185 degrees F for best texture.
  2. For wings, use 1 tablespoon rub per 1 pound wings, then bake or air-fry until crisp. For vegetables (especially zucchini, corn, and mushrooms), toss with oil and a light dusting of seasoning and grill until browned.
  3. If you are wondering how to make bbq seasoning taste less flat, the trick is balance: add a little sweetness (brown sugar), a smoky note (smoked paprika), and enough salt to wake it up. The lemon element here acts like acid, even though it is dry, which keeps it from tasting heavy.

Pairings

What to serve with lemon-pepper BBQ chicken

  • Cooling sides: creamy coleslaw, a cucumber-yogurt salad, or potato salad with lots of dill. The rub has pepper heat and smoke, so a cool side makes it feel more "BBQ plate" than "spice challenge."
  • Bright, crunchy sides: grilled corn with butter and extra black pepper, a tomato-corn salad, or quick-pickled red onion. The lemon note loves anything fresh and snappy.
  • Starches that soak up juices: fluffy rice, roasted baby potatoes, or grilled flatbread. If you slice the chicken and pile it into warm bread with slaw, it turns into an easy weeknight sandwich situation.
  • Sauces (optional, but fun): this chicken does not need sauce, but it plays nicely with a simple honey-mustard, a garlicky white sauce, or a very light brush of BBQ sauce during the last minute of grilling. If you do add sauce, keep it minimal so the lemon-pepper does not get buried.

Drink ideas

  • Beer: a crisp lager or a wheat beer works well with citrus and pepper.
  • Wine: sauvignon blanc if you want bright and grassy, or a lightly chilled rose.
  • Non-alcoholic: iced tea with lemon, or sparkling water with a squeeze of citrus.

FAQs

Is this bbq seasoning recipe better on chicken breast or chicken thigh?

I love it on boneless skinless chicken thigh because the higher fat content stays juicy and the rub can get a little char without drying the meat out. It is also great on boneless skinless chicken breast, but pull it right at 165 degrees F and let it rest so it stays tender.

Can I use this as a homemade bbq seasoning for wings or drumsticks?

Yes. For wings, toss with a little oil and use about 1 tablespoon seasoning per 1 pound wings, then bake or air-fry until crisp. For drumsticks (bone-in), use about 1 tablespoon per pound and cook until the thickest part hits at least 175 degrees F for the best bite.

How to make bbq seasoning more lemony without using fresh zest?

Use more ground dried lemon peel (add 1/2 teaspoon at a time) or mix in a pinch of citric acid if you keep it around. Fresh zest tastes amazing, but it adds moisture and shortens shelf life, so I keep this as a dry, pantry-friendly homemade bbq spice mix.

Does this count as a bbq seasoning rub, or is it just lemon pepper?

It is a true bbq seasoning rub: it has salt for seasoning the meat, brown sugar for caramelization, smoked paprika for that BBQ aroma, plus garlic and onion for body. Lemon-pepper is the twist, not the whole story.

How long does the seasoning keep, and how should I store it?

Store it in a tightly closed jar in a cool, dry cabinet. It keeps strong flavor for about 2 months. After that it is still safe, but the citrus aroma fades first, so you may want to refresh it with a little more dried lemon peel and black pepper.

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