Cedar Grilled Lemon Chicken Recipe

This is a straightforward homemade version of Applebee’s Cedar Grilled Lemon Chicken — a bright, juicy grilled chicken breast with lemon, garlic, and that lowkey smoky magic from the cedar. Great for grilling season, meal prep, or just pretending you’re eating out without the actual bill.

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Quick Summary

• Prep time: 5 mins
• Cook time: 15 mins
• Marinate time: 1 hour
• Flavor: bright, smoky, lemony, tender
• Great for: summer dinners, light lunches, meal prep wins

Why I Like This Recipe

I love this chicken because it feels like you’re being good… but still tastes like you’re cheating. Like, it’s grilled and healthy-ish, but the smoky lemon combo? Wild. And when you lift that grill lid and get hit with that cedar smell?? Girl. I’ve made this for friends who don’t even like grilled chicken and they were like “wait… what’s in this?” It’s that good.

Ingredients

• 4 boneless, skinless chicken breasts (lightly pounded for even cooking)
• 3 tbsp lemon juice
• 1 tbsp olive oil
• salt & pepper (just go by feel)
• 1 tsp garlic powder
• 1 cedar plank (around 7×16″)
• water (or splash of apple juice for soaking plank)

How To Make Cedar Grilled Lemon Chicken

1. Marinate it: In a big bowl, mix lemon juice, olive oil, garlic powder, salt, and pepper. Toss in the chicken. Coat it good. Cover and chill — at least 30 mins, but overnight’s best if you’ve got the time.
2. Soak your plank: Like, really soak it. At least an hour. Water works, but apple juice? Game-changer.
3. Preheat that grill: Medium heat. Oil the grates if you care about sticking.
4. Plank time: Put the soaked cedar plank on the grill. Place chicken on the plank. Close the lid. Let it go for 10 mins, flipping every 2.5 mins.
5. Let it smoke: If you see smoke, good. That’s the point. Don’t panic — just keep that lid mostly shut.
6. Finish it off: Pull the plank out and throw the chicken directly on the grates for like 1–2 mins. Grill marks = flavor and drama.
7. Serve hot: Slice it up. Goes with literally anything — salad, rice, grilled veggies, or just straight off the plate.

Tips for Success

• Pound the chicken a bit so it cooks evenly.
• Don’t skip the plank soak or you’ll start a fire (been there).
• Apple juice makes the smoke smell sweet. It’s subtle but so good.
• Don’t overcook it — dry chicken ruins everything.
• Let it rest a few mins before slicing. Keeps all the juice in.

Storage and Reheating

• Fridge: Keeps for 3–4 days in a sealed container.
• Freezer: Yep. Freeze in slices or whole — just defrost overnight.
• Reheat: Gently in the microwave or back on the grill for a minute or two. Still good.

FAQs

Common Mistakes and How to Dodge Them

• Skipping the soak – dry cedar = grill fire. Please don’t burn your house down.
• Over-marinating – too long and the lemon breaks down the meat. Stick to overnight max.
• Grill too hot – cedar burns fast if the heat’s cranked. Medium is your friend.
• Under-seasoning – don’t go shy on the salt & pepper. It matters.
• Slicing right away – let it rest 5 mins so it stays juicy.

Nutrition Facts (Per Serving)

• Calories: 254
• Protein: 27g
• Carbs: 1g
• Fat: 15g
• Sodium: 160mg
• Fiber: 0g
• Sugar: 0g