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Recreating Applebee's signature cedar grilled lemon chicken at home delivers that perfect balance of smoky cedar and bright citrus—just like the restaurant version. The secret lies in marinating the chicken overnight, then grilling it on cedar planks for that signature flavor infusion.
This technique transforms simple chicken into a restaurant-worthy centerpiece with minimal effort.
The magic happens when you combine lemon juice, olive oil, and garlic in the marinade, then seal the chicken with foil and cedar planks on the grill. This method ensures tender, juicy meat with a crispy exterior and that unmistakable cedar aroma.
The result is a dish that's rich in flavor but still light enough for a summer meal.
What you'll end up with is chicken that's perfectly grilled with a smoky crust and tender interior, all infused with bright lemon notes. The cedar planks add a unique, woodsy flavor that pairs beautifully with the tangy lemon marinade.
This recipe is designed to impress without requiring advanced skills—just patience and attention to detail.
Serve with roasted potatoes or a fresh salad to complete the meal, and you'll have a restaurant-quality dinner that's perfect for any occasion. The combination of cedar, lemon, and grilled chicken creates a flavor profile that's both comforting and exciting.
Ingredients for applebees cedar grilled lemon chicken
Nine essential ingredients transform simple chicken into restaurant-style cedar grilled lemon perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breasts 🍗 | 1 ½ lb | Pounded to even thickness |
| Fresh Lemon Juice 🍋 | ½ cup | Freshly squeezed, no pulp |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | High quality, fruity |
| Garlic Cloves 🧄 | 6 cloves | Minced for marinade |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal kosher salt |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly ground preferred |
| Cedar Planks 🌲 | 2 whole | Food-grade, untreated wood |
| Heavy-Duty Aluminum Foil 📄 | 1 sheet | For sealing chicken |
| Fresh Rosemary 🌿 | ¼ cup | Chopped, stems removed |
| Fresh Thyme 🌿 | ¼ cup | Leaves only, chopped |
| Honey 🍯 | 1 tbsp | For glaze, optional |
| Butter 🧈 | 2 tbsp | Unsalted, softened |
The chicken breasts are the foundation—look for evenly sized pieces at the grocery store's butcher counter, around 6-8 oz each. Costco or Whole Foods often carry high-quality boneless, skinless cuts perfect for this recipe. Pounding them to an even thickness ensures they cook uniformly. Fresh herbs matter here: Trader Joe's or local farmers markets have the best rosemary and thyme. The cedar planks should be food-grade—check the packaging for untreated certification. If you can't find them locally, many hardware stores carry them, or order online for specialty recipes.
No fresh rosemary? Dried works at half the amount, but fresh gives that restaurant-quality aroma. Short on lemon juice? Lemon zest plus a splash of water mimics the bright flavor. The olive oil should be extra-virgin—Castellina or Colavita brands are reliable choices. For the honey glaze, local raw honey adds depth, but any variety works. The butter adds richness to the foil seal—use unsalted to control seasoning. If you're grilling in cold weather, let the chicken sit at room temperature for 20-30 minutes before marinating for even cooking.
Marinate the chicken overnight in the fridge for maximum flavor infusion. The cedar planks should be soaked in water for 30 minutes before grilling to prevent burning. Store any leftover marinade in an airtight container for up to 3 days—great for quick dipping sauce. The cooked chicken reheats beautifully in a skillet with a splash of water for 2-3 minutes to maintain moisture. For meal prep, slice the chicken and store in portions with foil-sealed cedar aroma preserved in the container for up to 4 days.
Why You'll Love This Recipe
- No-Fuss Weeknight Win: The chicken marinates while you chop veggies or throw together a side salad—just 15 minutes of hands-off prep. Honestly, I’ve made this on nights when I’d rather binge Netflix than cook, and it still tastes like I put in effort.
- Zesty Garlic Magic: That bright lemon juice and minced garlic? It’s the secret weapon—juicy, tangy, and just a hint of smoky cedar from the grill (or pan). The first bite makes me wonder why I ever bought takeout.
- Leftovers That Don’t Suck: Slice the chicken for wraps, toss it into salads, or reheat it for sandwiches—it stays tender and packed with flavor. Between us, this is the only protein I’ll batch-cook without dreading the second serving.
- Budget-Friendly Protein Power: Skinless chicken breasts are affordable, and this recipe stretches easily for four servings. I’ll be real: it’s my go-to when I need a filling, restaurant-quality meal without the markup.
Step-by-step instructions for cedar grilled lemon chicken
Here's how to recreate Applebee's signature dish with a perfectly balanced citrus crust and tender, juicy chicken.
Prepare the Herb Marinade
In a medium bowl, combine the 0.5 cup fresh lemon juice, 0.25 cup extra-virgin olive oil, 6 minced garlic cloves, 0.25 cup chopped fresh rosemary, and 0.25 cup chopped fresh thyme. Add 1.5 tsp salt and 1 tsp ground black pepper, then whisk until fully incorporated. This marinade forms the aromatic base that will infuse the chicken with bright citrus and herbal notes.
Place the 1.5 lb boneless, skinless chicken breasts in a resealable plastic bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken, ensuring every surface is coated. Let it marinate in the refrigerator for at least 30 minutes, though 1-2 hours will yield even better flavor. The acidity in the lemon juice helps tenderize the meat while the herbs and garlic build complex layers of flavor.
Assemble the Cedar Grill Packets
Preheat your grill to medium-high heat (375°F) and prepare the 2 cedar planks by soaking them in water for 10 minutes to prevent burning. This step is crucial for achieving that signature smoky aroma without overpowering the citrus flavors. While the planks soak, lay out the heavy-duty aluminum foil and cut it into two 12-inch squares—each will hold one chicken breast.
Place one marinated chicken breast on each foil square. Drizzle 1 tbsp honey over each breast, then top with 1 tbsp softened butter. The honey adds a subtle sweetness that complements the tart lemon, while the butter creates a rich, golden crust during grilling. Fold the foil tightly around each breast, sealing it completely to trap steam and juices.
Grill the Chicken with Cedar Planks
Place the soaked cedar planks directly on the grill grates, away from the chicken packets. Let them smoke for 5-7 minutes to infuse the air with their aromatic essence. Then, position the foil-wrapped chicken breasts on the grill next to the planks. Grill for 12-15 minutes, turning occasionally, until the internal temperature reaches 165°F and the foil packets feel firm to the touch.
Here's the key: the cedar planks should smoke gently but not burn. If they start smoking too heavily, move them away from direct heat. The foil packets create a self-basting environment, ensuring the chicken stays moist while developing a tender, citrus-infused crust. Avoid opening the packets prematurely—this releases steam and can dry out the chicken.
Rest and Serve
Remove the chicken from the grill and let it rest on a cutting board for 5-10 minutes before opening the foil packets. This resting period allows the juices to redistribute throughout the meat, preventing them from pooling on the cutting board. The chicken should be fork-tender with a slightly crisp exterior and a bright, lemony aroma.
Slice the chicken against the grain into ¼-inch thick portions and serve immediately. The cedar-infused lemon crust should be fragrant and slightly sticky from the honey-butter glaze. Pair with grilled vegetables or a fresh salad to complete the dish. The balance of smoky, citrusy, and herbal flavors makes this a standout main course that rivals the restaurant version.
Pro Tips For Making Applebees Cedar Grilled Lemon Chicken
- USE A CAST-IRON SKILLET: I learned this the hard way—grilling chicken on a flimsy grill pan turns it into a sad, uneven mess. Cast iron holds heat like a champ, giving you those deep grill marks and even cooking without flipping drama. If you don’t have one, a heavy stainless steel pan works too—just preheat it good.
- SALT THE CHICKEN FIRST: This isn’t just seasoning; it’s moisture insurance. Toss those chicken breasts in salt (about 1 tsp per pound) and let them sit uncovered in the fridge for 30 minutes. The salt breaks down proteins, so they stay juicy instead of drying out like overcooked cardboard.
- DON’T OVERMIX THE MARINADE: Stirring the lemon juice, olive oil, and garlic into a paste is tempting, but here’s the deal: you want that olive oil to cling to the chicken in patches, not turn it into a soggy glaze. Lightly coat the breasts—just enough to see glistening, not a slick film. (Yes, it’ll look uneven. That’s the point.)
- WATCH THE GARLIC: Freshly minced garlic burns faster than you’d think, especially when it’s sitting in hot oil. Sauté it in the pan for 30 seconds before adding the chicken—just until fragrant, not golden. Overcooked garlic tastes bitter, and no one wants that fighting with the lemon.
Make-ahead tips for leftovers
Marinate Ahead
The real flavor magic happens when you marinate the chicken overnight—trust me, it makes all the difference. I like to prep my marinade the night before and store it in a glass container in the fridge. The longer the chicken sits in that bright lemon-herb blend, the more tender and infused it becomes. Just
Prep Cedar Planks Early
Cedar planks need time to soak before grilling, so plan ahead—soak them in water for 30 minutes while you prep everything else. I keep a small bowl of water on my countertop and pop them in right after I finish marinating the chicken. Pro tip: Label your planks if you're doing multiple batches, so you don’t accidentally use them for something else later. 🌲
Fool-Proof Grill Prep
If you're grilling in advance, preheat your grill 15-20 minutes before cooking—this ensures even heat distribution. I like to set up my cedar planks and foil packets while the grill heats up, so everything’s ready to go when the chicken is.
For charcoal grills, arrange coals in a two-zone fire (hot and indirect) to control heat better. Gas grills? Just preheat all burners to medium-high and let it stabilize. ⚡
Make-Ahead Serving
Cooked chicken keeps beautifully for 3-4 days in the fridge if stored properly. I slice it into portions and wrap each serving tightly in parchment paper to lock in moisture.
To reheat, pop slices in a skillet over medium heat for 2-3 minutes with a splash of water or lemon juice—this keeps it juicy and reheats the cedar aroma. For freezer prep, slice and freeze in single-serving portions for up to 3 months. 🍗
Batch Grilling Tips
Grilling multiple breasts? Work in batches to avoid overcrowding, which can lower the grill temperature. I like to grill two breasts at a time, then let them rest while I finish the rest.
If you're short on time, par-cook the chicken in the oven at 350°F for 10 minutes before finishing on the grill—this cuts total cook time by half. Just don’t skip the cedar planks; that’s non-negotiable for the real Applebee’s flavor. 🔥
Flavor Boosters
Want to take it to the next level? Infuse the marinade with a splash of apple cider vinegar (just 1 tbsp) for extra tang, or add 1 tsp smoked paprika to deepen the cedar notes.
I also like to brush the chicken with extra honey-butter glaze right before serving—it adds a sticky, caramelized finish that’s pure restaurant-quality. 💫
Nutrition facts
Frequently asked questions
Can I use chicken thighs instead of breasts?
Yes, but adjust the cooking time! Chicken thighs stay juicier and have more flavor, but they take 15-20 minutes on the grill instead of 12-15 minutes. The cedar and lemon will complement their richness perfectly. Just watch for 165°F internal temp—thighs are forgiving if slightly overdone.
What if I don't have cedar planks?
No problem! Use soaked apple or cherry wood planks (food-grade only) for a similar mild sweetness. Without wood, skip the planks but add 1 tsp smoked paprika to the marinade for depth. The lemon and herbs will still shine, though the smoky aroma will differ slightly.
How do I fix dry chicken?
Overcooking is the usual culprit. Always use a meat thermometer to check for 165°F internal temp. If your chicken turns out dry, try this fix: Slice it thin, toss with 1 tbsp lemon juice + 1 tbsp warm water, and let sit 5 minutes before serving. The acidity helps restore moisture!
Can I make this in an oven?
Preheat oven to 375°F, place foil-wrapped chicken on a baking sheet with soaked cedar planks nearby, and bake for 25-30 minutes. For extra smokiness, place a metal tray under the planks to catch drips and create steam. The texture will be slightly less crispy than grilled but still delicious.
What sides pair best?
Applebee's classic sides work perfectly: creamy garlic mashed potatoes, grilled asparagus, or a fresh garden salad with balsamic dressing. For a lighter option, try quinoa pilaf with roasted zucchini—the bright flavors complement the citrusy chicken beautifully.