Gina Neely’s Lemon Pepper Chicken

by Rachael Ray Show Staff 9:00 AM, March 21, 2014


Aired March 21, 2014

Serves Serves 2
1/4 cup orange juice
2 teaspoons lemon pepper seasoning
1 teaspoon onion powder
Kosher salt and freshly ground black pepper
2 chicken leg quarters
Add orange juice, lemon pepper, onion powder, salt and pepper to a large zip-top bag. Add chicken, seal and refrigerate for 30 minutes.
Heat grill to medium-high heat and cook until a thermometer inserted into the thickest part of the thigh reaches 165°F.