Grind the whole peppercorns and dried lemon peels in a food processor
Combine salt, pepper and lemon peel in a bowl and mix well
Prepare the Lemon Pepper Chicken
Trim the excess fat and skin from the chicken thighs.
Pat the chicken thighs dry with a paper towel.
Rub the thighs with olive oil. This will help the skins get crispy on the grill, and will help the dry rub stick to the thighs.
Sprinkle the thighs with the Lemon Pepper Dry Rub.
Set up your grill for direct heat at 350 degrees.
After the grill is at temperature, put the chicken thighs on the grating, skin side up and grill for eight minutes.
Turn the thighs over and grill for an additional eight minutes.
Check that the chicken reaches 165 degrees. Continue to grill until they are completely cooked.
Remove from the grill and serve!
Cooked Through: Chicken Thighs are notoriously difficult to tell when they are completely cooked through. The most reliable way to measure is using a wireless meat thermometer. It is too hard to judge if the chicken is under- or over-cooked otherwise. Cooking chicken should be done to 165 degrees. Lemon Pepper Seasoning Amount: This recipe makes about ½ a cup of seasoning. Store in a sealed container for up to 1 year. Chicken Storage: If stored in the refrigerator in an a sealed container, it will last up to four days.Reheating: If stored in the refrigerator in an a sealed container, it will last up to four days.