Wet Lemon Pepper Chicken Thighs (Grilled) Recipe
This Wet Lemon Pepper Chicken Thighs recipe features juicy, bone-in, skin-on chicken thighs grilled to perfection over indirect heat. Infused with vibrant lemon pepper seasoning and basted repeatedly with a rich, lemony butter sauce, these chicken thighs deliver a flavorful, glossy finish that’s perfect for a summer cookout or casual dinner.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
Ingredients
Scale
Chicken and Seasoning
- 8 bone-in, skin-on chicken thighs (about 3 lbs total)
- 2 tablespoons lemon pepper seasoning
Oil
- 1/2 cup neutral oil (avocado, canola, or vegetable oil)
Lemon Butter Sauce
- 8 oz unsalted butter (2 sticks)
- 1 large lemon (zested)
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley (finely chopped)
- 1/2 teaspoon lemon pepper seasoning (optional, for extra punch)
Instructions
- Preheat the Grill: Set up your grill for two-zone indirect cooking and preheat to 350°F in the indirect zone. For gas grills, light burners on one side only; for charcoal, pile coals on one side. Let preheat for 10 to 15 minutes with the lid closed to reach optimal cooking temperature.
- Prepare the Chicken: Pat the chicken thighs completely dry with paper towels. In a bowl, mix 2 tablespoons lemon pepper seasoning with ½ cup neutral oil. Gently loosen the skin on each thigh and rub about 1 tablespoon of the oil seasoning mixture directly onto the meat underneath the skin. Then, rub the remaining mixture over the outer surfaces of all thighs, ensuring thorough coating.
- Cook Indirectly: Place the chicken thighs skin-side up in the indirect cooking zone, spacing them about 1 inch apart. Close the grill lid and cook undisturbed for 20 minutes. Afterward, flip the thighs skin-side down, close lid, and cook for an additional 15 minutes. Flip the thighs back skin-side up and check the internal temperature aiming for 165°F in the thickest part.
- Prepare Lemon Butter Sauce: While the chicken cooks, melt 8 oz unsalted butter in a small saucepan over low heat. Stir in the lemon zest, fresh lemon juice, and chopped parsley. Optionally, add ½ teaspoon lemon pepper seasoning for an extra lemony punch. Keep the sauce warm but avoid boiling.
- Baste and Finish Cooking: Once chicken reaches 165°F internal temperature, begin basting the thighs with the lemon butter every 2 to 3 minutes. Apply 4 to 5 coats of butter over the next 10 minutes while the chicken’s internal temperature rises to between 175°F and 185°F. This process builds a thick, glossy coating on the chicken.
- Rest and Serve: Remove the chicken from the grill when it reaches 175 to 185°F internal temperature. Spoon any remaining lemon butter sauce over the top. Let the chicken rest uncovered for 5 minutes before serving to allow juices to redistribute.
Notes
- Using bone-in, skin-on thighs helps retain moisture and adds flavor during grilling.
- Two-zone indirect cooking prevents flare-ups and cooks the chicken evenly.
- Loosening the skin and seasoning under it enhances flavor penetration.
- Regular basting with the lemon butter creates a beautifully glossy and flavorful finish.
- Use a meat thermometer for accurate temperature checks to ensure safe cooking.
- If you don’t have fresh lemon, bottled lemon juice can be used but fresh zest is recommended for best flavor.
- Leftover lemon butter sauce can be refrigerated and used as a dipping sauce or for other dishes within 3 days.
Keywords: Lemon Pepper Chicken, Grilled Chicken Thighs, Lemon Butter Chicken, Outdoor Cooking, Summer BBQ, Two-Zone Grilling
