Gina Neely’s Lemon Pepper Chicken

Serves 2

Originally aired

  • 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.