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Zesty Lemon-Pepper BBQ Seasoning for Chicken and Juicy Grilled Thighs Recipe

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  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Grilling
  • Cuisine: American

Description

This Zesty Lemon-Pepper BBQ Seasoning recipe brings a vibrant citrus twist to classic barbecue flavors, perfectly balancing salt, sugar, smokiness, and spice. The accompanying grilled boneless skinless chicken thighs are juicy and flavorful, kissed with a zesty crust that proves how simple grilling can yield mouthwatering results. Ideal for summer cookouts or any time you crave a tangy, savory BBQ flair with a fresh lemony punch.

Ingredients

Scale

BBQ Seasoning Mix

  • 2 tablespoons kosher salt (diamond crystal preferred; if using fine salt, start with 1 tablespoon and adjust)
  • 2 tablespoons light brown sugar (packed; dark brown sugar can be used for deeper molasses flavor)
  • 1 tablespoon smoked paprika (or sweet paprika plus 1/4 teaspoon ground cumin)
  • 2 teaspoons coarse ground black pepper (freshly cracked)
  • 2 teaspoons garlic powder (not garlic salt)
  • 2 teaspoons onion powder
  • 1 teaspoon mustard powder (optional; can substitute with 1 teaspoon ground mustard seed)
  • 1 teaspoon dried lemon peel, ground (granulated lemon peel or ground dried peel)
  • 1 teaspoon lemon pepper seasoning
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper (optional; increase if more heat is desired)

For the Chicken

  • 2 pounds boneless skinless chicken thighs
  • 1 tablespoon neutral oil (avocado oil or canola oil)
  • 2 tablespoons zesty lemon-pepper BBQ seasoning (from above, add up to 3 tablespoons for a heavier crust)
  • 1 teaspoon lemon juice (optional, for finishing)

Instructions

  1. Make the seasoning mix: In a small bowl, combine kosher salt, brown sugar, smoked paprika, black pepper, garlic powder, onion powder, mustard powder, dried lemon peel, lemon pepper seasoning, coriander, and cayenne pepper. Whisk thoroughly to break up any brown sugar clumps. Optionally, pulse the mixture in a spice grinder for 5 to 10 seconds for a finer texture and even distribution, especially the lemon peel.
  2. Taste and adjust: Sample a tiny pinch to check balance. Add an additional 1/2 teaspoon of ground dried lemon peel if more lemon flavor is desired or 1/2 teaspoon smoked paprika for more BBQ depth. Store in a clean jar with a lid in a cool, dry place; use within 2 months for best flavor.
  3. Prepare the chicken: Pat the chicken thighs very dry using paper towels to ensure better browning and less steaming during grilling. Place the thighs on a rimmed sheet pan and drizzle with neutral oil. Toss the chicken to coat evenly.
  4. Season the chicken: Sprinkle the lemon-pepper BBQ seasoning evenly over both sides of the chicken thighs, pressing lightly so the seasoning sticks. If time allows, let the chicken rest for 10 minutes to let the salt penetrate and enhance flavor (optional).
  5. Preheat the grill: Heat an outdoor grill or grill pan to medium-high heat. Clean and oil the grates well to prevent sticking.
  6. Grill the chicken (first side): Place the chicken thighs on the grill and cook for 6 minutes with the lid closed (if using an outdoor grill). Aim for steady browning with a slight char, avoiding flames that can burn the sugar.
  7. Grill the chicken (second side): Flip the thighs and grill for another 6 minutes. Check the internal temperature of the thickest piece with an instant-read thermometer; pull from heat at 175°F to ensure juicy, tender thighs.
  8. Rest and finish: Transfer the chicken to a plate and let rest for 3 minutes. If desired, finish with a small squeeze of lemon juice to enhance the fresh citrus flavor before serving.
  9. Using the rub for other BBQ applications: For bone-in, skin-on thighs or drumsticks, apply about 1 tablespoon rub per pound and cook to 175°F–185°F. For wings, use 1 tablespoon rub per pound and bake or air-fry until crisp. Vegetables like zucchini, corn, and mushrooms are great tossed with oil and a light dusting of seasoning, then grilled until browned.
  10. Flavor tips: The key to a balanced BBQ seasoning is the interplay of sweetness from brown sugar, smokiness from paprika, and salty penetration from kosher salt, while the lemon spice adds a bright, acidic note without moisture.

Notes

  • Use diamond crystal kosher salt if possible for accurate seasoning; adjust if using finer varieties.
  • For a finer rub texture, especially good for wings, pulse the seasoning mix briefly in a spice grinder.
  • Letting the seasoned chicken rest before grilling helps salt penetrate and improves flavor.
  • Grill over medium-high heat to get nice caramelization without burning the sugar.
  • Monitor internal temperature carefully; chicken thighs are safe and juicy at 175°F.
  • The seasoning mix stores well for up to 2 months but will lose some citrus aroma over time.
  • The rub can be used beyond chicken: great on vegetables and wings using appropriate cooking methods.
  • If you prefer more heat, increase cayenne pepper to taste.

Find it online: https://yumrecipesfood.com/zesty-lemon-pepper-bbq-seasoning-for-chicken-and-juicy-grilled-thighs-recipe/