Lemon Pepper Chicken Recipe
When you’re craving something light, zesty, and incredibly flavorful, you have to try this Lemon Pepper Chicken. It’s not just another chicken recipe — it’s refreshingly different, with the bright tang of lemon and the mild heat of black pepper shining through every bite.
I’ve made this for countless dinners, family lunches, and even taken it to outdoor picnics. It’s a guaranteed hit wherever you serve it — from casual meals to party tables.
Today, I’ll walk you through how to make this mouthwatering Lemon Pepper Chicken with easy-to-follow steps!
Why You’ll Love This Lemon Pepper Chicken:
- Simple, refreshing flavors
- Light yet satisfying meal
- Easy, minimal-ingredient marination
- Perfect for quick dinners, weekend parties, and picnic baskets
Ingredients You’ll Need:
For Marination:
- 1 kg chicken (preferably bone-in or boneless thigh pieces)
- 1 cup yogurt
- 1 tbsp black pepper powder
- 1/2 tbsp salt (or to taste)
- 1 tbsp garam masala powder
- Juice of 3 lemons
For Cooking:
- 1 cup oil
- 1 tbsp cornflour
- 1/2 cup water (extra)
- 1 tbsp ginger-garlic paste
- 1 bay leaf
- Additional 1/2 tbsp black pepper
- Extra 3 lemons (for garnishing)
- Fresh ginger (julienned)
- Green chilies (sliced)
How to Make Lemon Pepper Chicken — Step by Step
Step 1: Marinate the Chicken
In a large mixing bowl, add the chicken.
Pour in the yogurt, black pepper powder, salt, garam masala powder, and squeeze the juice of 3 lemons.
Mix everything thoroughly, making sure every piece of chicken is coated well.
Cover and refrigerate for at least 1 hour to let the flavors infuse beautifully into the chicken.
Step 2: Prepare Cornflour Slurry
While the chicken marinates, prepare the cornflour slurry.
In a small bowl, mix 1 tbsp cornflour with a little water to make a smooth paste. Set it aside — we’ll need it later to thicken the gravy.
Step 3: Cook the Chicken
In a deep pan or wok, heat 1 cup of oil.
Add a bay leaf and let it crackle.
Carefully lift the marinated chicken pieces (shake off excess yogurt) and add them to the hot oil.
Initially, keep the flame on high for 2 minutes to sear the chicken and lock in juices.
Add ginger-garlic paste after two minutes and mix gently.
Flip the chicken pieces once they turn lightly golden on one side.
Step 4: Add the Marinade and Simmer
Now, pour the remaining yogurt marinade into the pan.
Add an extra 1/2 cup of water if needed to make a light gravy.
Reduce the flame to low and cover the pan. Let it simmer gently for 10 minutes.
Step 5: Final Seasoning and Thickening
After 10 minutes, open the lid.
Sprinkle another 1/2 tbsp black pepper for an extra zing.
Now, slowly add the prepared cornflour slurry while stirring continuously. This will slightly thicken the gravy and give it a beautiful glossy texture.
Keep the flame medium and stir for 3-4 minutes.
Step 6: Finish with Fresh Garnishing
Add julienned ginger and sliced green chilies into the pan.
Cover again for a couple of minutes, just to let the flavors mingle.
Before serving, squeeze fresh lemon juice over the chicken, and garnish with lemon slices for that extra fresh pop!
And there you have it — your delicious Lemon Pepper Chicken is ready to serve!
Serving Suggestions:
- Serve hot with naan, tandoori roti, or basmati rice.
- Pair it with a fresh cucumber salad or mint raita.
- Perfect as a main dish at weekend parties.
- Great to pack in a picnic basket — just keep the lemon slices separate and add them before eating!
Pro Tips for the Best Lemon Pepper Chicken:
- Always marinate the chicken for at least an hour for best flavor.
- Use freshly ground black pepper for stronger aroma and taste.
- Sear the chicken first to keep it juicy inside.
- Adjust the tanginess by adding more or less lemon according to your preference.
- Cornflour slurry gives a perfect consistency to the light gravy — don’t skip it!
Why This Dish is a Picnic and Party Favorite:
This Lemon Pepper Chicken isn’t heavy like traditional gravies, making it a fantastic option for outdoor meals and events. It’s refreshing, easy to transport, and can be served both hot and slightly warm.
The bright lemony flavor feels so fresh, and the black pepper adds just the right kick — making it perfect for sunny picnics, family potlucks, and casual parties.
Trust me, wherever you take it, people will be asking for the recipe!
Lemon Pepper Chicken Recipe
Ingredients
- For Marination:
- 1 kg chicken bone-in or boneless thigh pieces
- 1 cup yogurt
- 1 tbsp black pepper powder
- 1/2 tbsp salt or to taste
- 1 tbsp garam masala powder
- Juice of 3 lemons
- For Cooking:
- 1 cup oil
- 1 tbsp cornflour
- 1/2 cup water extra
- 1 tbsp ginger-garlic paste
- 1 bay leaf
- 1/2 tbsp additional black pepper
- 3 extra lemons for garnish
- Fresh ginger julienned
- Green chilies sliced
Instructions
- Mix chicken with yogurt, black pepper, salt, garam masala, and lemon juice. Refrigerate for at least 1 hour.
- Mix 1 tbsp cornflour with water. Set aside.
- Heat oil. Add bay leaf. Sear chicken pieces over high flame for 2 minutes. Add ginger-garlic paste and stir gently.
- Pour in remaining marinade and 1/2 cup water. Cover and simmer on low heat for 10 minutes.
- Add extra black pepper. Stir in the cornflour slurry to thicken the gravy slightly. Cook for 3–4 minutes.
- Add julienned ginger and sliced green chilies. Finish with fresh lemon juice and lemon slices.
