Applebees Cedar Grilled Lemon Chicken Recipe: Copycat Grill Mastery With Zesty Char

This recipe recreates the signature cedar-grilled lemon chicken with the same smoky depth and citrus brightness you’d expect from the restaurant version. The key lies in replicating that distinct charred flavor at home without specialized equipment.

Using simple cedar planks and a precise marinating technique, this dish achieves professional results with basic grilling tools. The lemon marinade tenderizes the chicken while adding that characteristic zesty finish.

What emerges is juicy, perfectly charred chicken with a subtle cedar aroma and bright citrus notes. The texture and flavor profile match the original so closely, you’ll swear it came from their kitchen.

Serve with seasonal vegetables or rice to complete the meal. Here’s how to achieve that restaurant-quality dish at home.

Ingredients for Applebees Cedar Grilled Lemon Chicken

Professional results start with quality ingredients for this signature dish with smoky and citrus notes.

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The cedar planks are non-negotiable for authentic flavor. Untreated cedar is essential—avoid pressure-treated wood which contains chemicals. Soak them for at least 2 hours to prevent burning. For the chicken, boneless, skinless breasts with even thickness ensure consistent cooking. I source my planks from Williams Sonoma or well-stocked hardware stores. The olive oil should be robust enough to stand up to the grilling process.

No cedar planks? Hickory or apple wood chips in a smoker box can approximate the flavor. Fresh lemon juice is ideal but bottled works in a pinch (just reduce the sugar slightly). If you can’t find Mediterranean oregano, regular oregano is acceptable. For the mustard, yellow mustard with a pinch of turmeric can substitute, though the flavor profile will be milder.

Marinated chicken keeps well in the refrigerator for up to 2 days. The cooked dish is best served immediately but will hold for 1 hour at room temperature. Cedar planks can be reused 2-3 times if properly cleaned and re-soaked. Always store unused portions of fresh herbs in damp paper towels in the fridge.

Step-by-Step Instructions for Cedar Grilled Lemon Chicken

Master the technique that delivers restaurant-quality flavor with smoky cedar and bright citrus notes.

Step 1: Soak Cedar Planks and Prepare Chicken

Submerge the 2 pieces cedar planks in water for at least 2 hours (or overnight) to prevent burning. I use a weight to keep them fully immersed. Meanwhile, pound the 1.5 lb boneless skinless chicken breasts to an even ½-inch thickness between plastic wrap.

This even thickness ensures the chicken cooks uniformly on the grill. Place the pounded chicken in a shallow dish or resealable bag to prepare for marinating. The cedar planks must remain fully submerged during soaking to absorb maximum moisture.

Real talk: skipping the soaking step results in charred planks rather than that signature smoky aroma we’re after.

Step 2: Create the Lemon-Herb Marinade

In a bowl, whisk together the 0.5 cup lemon juice, 0.25 cup extra-virgin olive oil, 4 cloves minced garlic cloves, 1 tbsp dried oregano, and 1 tbsp dried thyme. Add the 1 tbsp lemon zest, 1 tsp salt, 0.5 tsp black pepper, 1 tbsp brown sugar, and 1 tbsp Dijon mustard.

The brown sugar balances the acidity while the Dijon mustard adds depth and helps the marinade cling to the chicken. Whisk vigorously until the brown sugar and salt fully dissolve into the liquid. This creates an emulsified marinade that coats every surface.

Here’s the thing—rubbing the dried thyme between your fingers before adding it releases essential oils that significantly boost the flavor.

Step 3: Marinate and Grill on Cedar

Pour the marinade over the chicken, ensuring all pieces are fully coated. Refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to penetrate deeply. Remove the chicken from the marinade 30 minutes before grilling to bring it to room temperature.

Preheat your grill to medium-high heat (about 375-400°F). Place one soaked cedar plank directly on the grates and close the lid. When the plank begins to smoke (after 3-5 minutes), it’s ready for the chicken.

Arrange the chicken on the cedar plank, leaving space between pieces for even cooking. Close the lid and grill for 12-15 minutes per side, or until the internal temperature reaches 165°F.

Step 4: Rest and Garnish

Transfer the chicken to a clean cutting board and tent loosely with foil. Let it rest for 5-10 minutes to allow the juices to redistribute. This resting period is crucial for maintaining moisture in the meat.

Garnish with the 0.25 cup chopped fresh parsley just before serving. The parsley adds a fresh, vibrant contrast to the smoky, citrusy flavors of the dish. Slice the chicken against the grain for maximum tenderness.

Don’t skip this (I learned the hard way)—cutting too soon causes all those delicious juices to escape, leaving you with dry chicken despite your best efforts.

Wine and Beer Pairings for This Recipe

Crisp White Wines

A Sauvignon Blanc from New Zealand cuts through the smoky cedar with its bright acidity and citrus notes. The grapefruit and lime flavors complement the lemon marinade beautifully. I reach for Kim Crawford or Oyster Bay for consistent quality. 🍷

Light Bodied Reds

For red wine lovers, a chilled Pinot Noir from Oregon offers earthy notes that pair well with the cedar. The 2021 Eyrie Vineyards has the perfect balance of fruit and earth to match this dish. Serve slightly cooler than room temperature.

Craft Beer Options

A citrusy wheat beer like Blue Moon Belgian White enhances the lemon flavors in the chicken. The orange peel and coriander notes create a refreshing contrast to the smoky cedar. Add a lemon wedge garnish for extra harmony. 🍺

Crisp Lagers

A clean pilsner works wonderfully with the charred elements. Samuel Adams Noble Pils has the herbal hop character that stands up to the cedar without overpowering the lemon. The carbonation cleanses your palate between bites.

Non-Alcoholic Pairings

For a zero-proof option, try sparkling lemonade with a rosemary sprig. The effervescence and citrus mirror the dish’s flavors. I make mine with fresh-squeezed lemons and a touch of honey for balance.

Frequently Asked Questions