Lemon Pepper BBQ chicken leg quarters cooked with a dark grill crust

Rebel Lemon Pepper Seasoning · Chicken

Rebel Lemon Pepper BBQ Chicken

Prep10 min
Cook45–75 min
Rest5 min
DifficultyBeginner
Serves4

This is BBQ-style lemon pepper chicken, not a sticky sauce recipe. Rebel Lemon Pepper Seasoning brings citrus, pepper, and savory bite to dark meat chicken. Cook it hot enough for bite-through skin, then let the seasoning and rendered chicken fat do the work.

Season It Right: Bright Chicken, Real Fire

Main Seasoning

Rebel Lemon Pepper Seasoning

Light oil or melted tallow binder

Use enough binder to help the seasoning cling, not enough to make the chicken slick. Season evenly over the skin and around the edges where the heat will tighten the crust.

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For the Side

Ivory All Purpose vegetables

Grilled carrots, peppers, squash, broccoli, asparagus

If the grill is already hot, toss vegetables with olive oil or tallow and Ivory before they hit the grate. Add a small finishing pinch after cooking.

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Choose Your Method

For bite-through skin, run the cooker hot: 350°F or higher. Dark meat can handle the heat.

Ingredients

  • 4 chicken leg quarters
  • 1–2 tbsp olive oil, neutral oil, or melted tallow
  • 3–4 tbsp Rebel Lemon Pepper Seasoning, or enough to coat evenly
  • Lemon wedges, optional

Instructions

  1. 01

    Dry and season. Pat the chicken dry. Coat lightly with oil or melted tallow, then season evenly with Rebel Lemon Pepper. Let it sit while the cooker comes up to temperature.

  2. 02

    Smoke hot. Cook at 350°F or higher, skin-side up, until the skin tightens and the chicken reaches 175–185°F internal at the thickest part of the thigh.

  3. 03

    Finish the skin if needed. If the skin needs more bite, move the chicken over direct heat for a short finish. Watch it closely; lemon pepper wants color, not scorching.

  4. 04

    Rest and serve. Rest 5 minutes. Serve as-is with lemon wedges or grilled Ivory vegetables on the side.

Set up a two-zone grill: one side hot, one side indirect. That gives you color without burning the seasoning.

Instructions

  1. 01

    Use the same seasoning prep. Pat dry, lightly bind, and season with Rebel Lemon Pepper.

  2. 02

    Cook indirect first. Grill skin-side up over indirect heat around 350°F until the chicken is nearly done.

  3. 03

    Crisp over direct heat. Move skin-side down only long enough to tighten the skin and deepen the color. Pull at 175–185°F in the thigh, rest, and serve.

This Recipe Uses

Rebel Lemon Pepper Seasoning

Bright citrus, coarse pepper, and savory crunch for wings, BBQ chicken, seafood, vegetables, and fried chicken.

Shop Rebel Lemon Pepper