Grilled Lemon Pepper Chicken Paillards

Make this simple dish on a Sunday and you’ll have a flavorful, juicy protein to toss in your lunch salads or serve as part of your weeknight dinner for days.

Lemon Pepper Chicken Paillards

Lemon Pepper Seasoning is a stalwart spice blend in many cabinets and for good reason - it adds a boost of bright and savory flavor to any protein or vegetable dish with its mix of zingy lemon peel and robust peppercorns. Vanns Lemon Pepper Seasoning also has bell pepper for sweetness and a few additional herbs and spices that add to the complexity of the blend. When used as a rub for simple grilled chicken paillards, it really brings out the savory flavor of the grilled meat and adds a refreshing bite that makes these cutlets the perfect addition to a salad, cold, or just the protein you needed to round out your healthy meal.

Spices used in this recipe

Lemon Pepper Seasoning



  1. If using a charcoal grill, light one chimney full of charcoal. When all coals are lit, pour out and arrange on one side of the grill. Set cooking grate in place, cover, and allow to heat for 5 minutes. If using a gas grill, set half of the burners to the highest heat setting, cover, and heat for 10 minutes. Clean and oil the grill grates.
  2. While grill heats, prepare the chicken, using this method to create 4 cutlets. If your breast halves came with tenders attached, remove the tenders and pound separately. Sprinkle each side of each cutlet with a generous ¼ tsp. Vanns Lemon Pepper Seasoning and a drizzle of olive oil and use hands to rub seasoning into meat.
  3. Place chicken pieces directly over the hot side of the grill, cover, and cook until chicken is about halfway cooked through, about 3 minutes. Flip chicken and cook on the second side until just done and thickest part of chicken reads 165°F on an instant read thermometer, about 2 minutes. Transfer to a serving dish or other container.

Serves 4-5.

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