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This Applebee's cedar grilled lemon chicken recipe delivers that signature smoky cedar crunch and bright citrus flavor you crave. đ The secret lies in grilling the chicken on a cedar plank, which infuses every bite with a subtle, woodsy aroma while keeping the meat impossibly juicy.
I've perfected this technique after years of testingâno charred edges or dry chicken here.
The process starts with soaking the cedar plank (available at most grocery stores) to create steam that keeps the chicken moist. While the chicken grills, the cedar releases its natural oils, creating that unmistakable smoky flavor that makes this dish so special.
The lemon butter sauce adds a tangy brightness that cuts through the richness, balancing every bite perfectly.
What you'll end up with is restaurant-quality chicken that's tender on the inside with a crisp cedar crust outside. Each bite delivers that perfect harmony of smoky, citrusy, and buttery flavors that make this dish a crowd-pleaser. The aroma alone will have everyone asking what's for dinner.
Serve with garlic mashed potatoes or seasonal vegetables to complete the meal. This recipe delivers the same flavors you love from Applebee's, but with the confidence of making it at home. Let's get started on creating this restaurant favorite in your own kitchen.
Ingredients for applebees cedar grilled lemon chicken
Four juicy breasts, one smoky plank, and zesty citrus make this restaurant favorite.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breasts đ | 1 ½ lb | Pounded to even thickness |
| Cedar Plank đ˛ | 1 whole | Food-grade, soaked 1 hour |
| Unsalted Butter đ§ | ½ cup | Cold, cubed for sauce |
| Fresh Lemon Juice đ | ½ cup | From 2-3 lemons, freshly squeezed |
| Granulated Sugar đ | 1 tbsp | For sauce balance |
| Garlic Cloves đ§ | 4 cloves | Minced for marinade |
| Olive Oil đŤ | 2 tbsp | For grilling |
| Salt đ§ | 1 ½ tsp | Kosher or sea salt |
| Ground Black Pepper đśď¸ | ½ tsp | Freshly ground |
| Fresh Rosemary đż | 2 sprigs | For cedar plank aroma |
| Fresh Thyme đż | 1 tbsp | Chopped leaves only |
| Heavy Cream đĽ | Âź cup | For sauce richness |
| Zest of 1 Lemon đ | 1 tbsp | For extra citrus punch |
The cedar plank is non-negotiable for that signature smoky flavorâgrab a food-grade one from the grocery store's outdoor section (or order online if unavailable). Soak it for at least 1 hour in water to prevent burning. I always add rosemary sprigs to the soak water for extra aroma. For the chicken, pounding to even thickness ensures it cooks perfectlyâno dry edges here. If your breasts vary in size, trim the thicker ones. And trust me, boneless, skinless is the way to go for juicy results every time.
No cedar plank? Soak hardwood chunks like oak or hickory instead, but expect less authentic flavor. Short on fresh herbs? Dried thyme at one-third the amount works in a pinch. The lemon juice can be bottled, but freshly squeezed takes this to the next levelâworth the squeeze! For the butter sauce, cold cubed butter creates the best texture, but if you're in a hurry, microwave it for 40 seconds to just melt. The sugar balances the acidity, so don't skip itâbrown sugar works too if you're out of white.
Grill the chicken immediately after soaking the plankâdon't dry it out. The plank keeps for 1 week unsoaked in a dry place, but once soaked, use it within 24 hours. Leftover chicken? Store in an airtight container for 3 daysâit reheats beautifully. The sauce can be made ahead and reheated gently. I always double the sauce recipe because it disappears fast. Freeze extras in ice cube trays for quick single-serving portions later.
Why You'll Love This Recipe
- No Cedar Hunting Needed: Iâll be realâfinding a cedar plank used to stress me out. But this recipe turns it into a non-issue: grab one from the grocery storeâs holiday section (theyâre often sold year-round), soak it for 30 minutes, and boom. No tracking down specialty stores or settling for subpar wood.
- Butter-Lemon Magic: That simple combo of butter, lemon juice, and sugar? Itâs the secret weapon. The butter bastes the chicken into golden perfection while the lemon keeps it bright and tangyânot too sweet, not too sharp, just right. Honestly, Iâve tried fancy marinades, but this is the one my family always clears their plates for.
- Weeknight to Dinner Party: Same recipe, zero extra effort. Toss it on the grill for a casual summer night or fire up the oven with the plank for a fancier meal. The cedar aroma alone makes it feel special, but the prep stays effortless. (Yes, even on a Tuesday night.)
- Leftovers That Donât Suck: Most grilled chicken dries out after reheating, but not this. The cedar-infused butter keeps it juicy, and the lemon adds a zing that makes it taste fresh. Iâve turned it into wraps, salads, and even a quick stir-fryâno one ever guesses itâs yesterdayâs dinner. Budget win, too: chicken breasts stretch far when youâre smart with portions.
Step-by-step instructions for cedar grilled lemon chicken
Here's how to recreate that perfect smoky-citrus balance at home.
đĽ Step 1: Prep the Cedar Plank and Chicken
Start by soaking the whole cedar plank in water for at least 1 hourâthis prevents it from burning on the grill. While it soaks, pound the 1.5 lb boneless, skinless chicken breasts to an even ½-inch thickness between two sheets of plastic wrap. This ensures even cooking and juicy results.
Make a simple marinade by whisking together the 0.5 cup fresh lemon juice, 1 tbsp granulated sugar, 4 minced garlic cloves, 1.5 tsp salt, and 0.5 tsp ground black pepper. Rub this mixture all over the chicken, including the cut sides. Let it marinate for 15-20 minutes while the cedar soaksâthis infuses the meat with bright citrus flavor.
đ¨âđł Step 2: Build the Cedar Grill Setup
Preheat your grill to medium-high heat (about 375°F). Place the soaked cedar plank directly on the grill grates and let it smoke for 5-7 minutes until you see smoke rising. This is where that signature smoky aroma comes fromâdon't rush this step!
While the cedar smokes, brush the chicken breasts lightly with 2 tbsp olive oil. This helps create a nice sear while keeping the marinade from burning. Arrange the chicken on the grill, placing the cedar plank underneath the chicken breasts. The cedar will infuse the chicken with its natural woodiness as it cooks.
đł Step 3: Grill Until Juicy Perfection
Grill the chicken for 5-6 minutes per side, or until the internal temperature reaches 165°F and the edges are lightly charred. You'll know it's ready when the chicken releases easily from the grill and the juices run clear. Real talk: don't overcook itâyou want that tender, juicy texture that makes this dish special.
Here's the thingâwhile the chicken grills, place the 2 sprigs fresh rosemary and 1 tbsp fresh thyme on the cedar plank. These herbs will release their aromatic oils into the chicken as it cooks, adding another layer of flavor. Remove the chicken from the grill and let it rest for 5 minutes before servingâthis resting period keeps all those juices inside where they belong.
đĽ Step 4: Make the Creamy Lemon Butter Sauce
While the chicken rests, melt the 0.5 cup unsalted butter in a small saucepan over medium heat. Add the 1 tbsp lemon zest and cook for 1 minute until fragrant. Pour in the 0.25 cup heavy cream and 0.5 cup fresh lemon juice, then stir in the 1 tbsp granulated sugar.
Simmer the sauce for 3-4 minutes until it thickens slightly but remains silky. Taste and adjust seasoning with more salt or pepper if needed. This sauce is what ties everything togetherâcreamy, tangy, and perfectly balanced. The lemon zest gives it that extra pop of citrus that makes this dish shine.
đ˝ď¸ Step 5: Serve with Smoky-Sweet Flavor
Slice the rested chicken against the grain for maximum tenderness. Spoon the warm lemon butter sauce over each serving and garnish with additional lemon zest if you're feeling fancy. The combination of smoky cedar, juicy chicken, and bright citrus sauce is what makes this dish so special.
Serve immediately with your favorite sidesâgrilled vegetables or a fresh salad work perfectly. The cedar-infused flavor pairs beautifully with the creamy lemon sauce, creating a balance that's both comforting and refreshing. You'll love how this dish delivers that perfect blend of smoky, sweet, and tangy flavors every time!
Pro Tips For Making Applebees Cedar Grilled Lemon Chicken
- SOAK THE PLANK: Cedar planks hold moisture like a spongeâsoak them in water for 20 minutes before grilling. I learned this the hard way when my first batch sparked instead of smoked. The plank should be damp but not dripping, or your chicken will steam instead of sear.
- USE HALF THE SUGAR: That recipe calls for 2 tablespoons of sugar in the butter mix? Cut it to 1 tablespoon unless you want caramelized chickenâitâll burn faster than you think. The lemon already brings sweetness; sugar just needs to highlight, not dominate.
- GRILL INDIRECTLY AFTER SEARING: Start the chicken directly over heat for 2-3 minutes per side to get those grill marks, then move it to the cooler side of the grill. Skipping this step means dry, overcooked chickenâeven with butter basting. A meat thermometer at 165°F is your friend here.
- BUTTER SHOULD MELT, NOT POACH: Mix the butter, lemon juice, and sugar right before grilling, not hours ahead. Cold butter wonât emulsify properly, and youâll end up with a greasy mess instead of a glossy sauce. Warm it slightly firstâjust until it softensâbut donât melt it completely.
Pro cooking tips for perfect results
Cedar Plank Mastery
Your cedar plank is the starâdon't skimp on soaking time! I always soak mine for at least 1 hour in water, but for extra moisture, try adding 1 tbsp apple cider vinegar to the soak water.
This prevents burning and boosts the smoky flavor. Place the plank directly on the grill grates over medium-high heat (375°F) and let it smoke for 5-7 minutes before adding chicken. đ˛
Chicken Thickness Matters
Pounding chicken to ½-inch thickness is non-negotiable for even cooking. Use a meat mallet or rolling pin between two sheets of plastic wrap. If your breasts vary in size, trim the thicker onesâuneven thickness leads to dry spots.
I like to marinate for 15-20 minutes max; longer marinating can make chicken mushy. đ
Grill Temperature Control
Maintain 375°F consistentlyâtoo high, and you'll get charred edges; too low, and the chicken won't cook through. Use a grill thermometer to monitor heat zones. Place the chicken on the cedar plank after it's been smoking for 5 minutesâthis ensures maximum cedar infusion. đĄď¸
Herb Placement Hack
Tuck 2 rosemary sprigs and 1 tbsp thyme under the chicken on the cedar plank. The steam from the plank releases their oils, adding depth to every bite. For extra aroma, lightly crush the herbs before placing them on the plank. đż
Resting for Juiciness
Never skip the 5-minute rest after grillingâthis lets juices redistribute, preventing dry chicken. Tent loosely with foil if your kitchen is chilly. Slice against the grain for tender bites that melt in your mouth. đŤ
Sauce Thickening Trick
Simmer the sauce until it coats the back of a spoon but remains silky. If it separates, whisk in 1 tsp cornstarch mixed with 1 tsp water**.
For extra richness, stir in 1 tbsp chicken fat from the grill. The sauce should be thick enough to cling to chicken but still flow smoothly. đĽ
Nutrition facts
Frequently asked questions
Can I use chicken thighs instead of breasts for this recipe?
Yes, but adjust cooking time! Chicken thighs are more forgiving and stay juicier, but they take 8-10 minutes per side at 375°F (vs. 5-6 minutes for breasts). Pat them dry first to prevent steaming. The cedar flavor works beautifully with thighsâjust watch for overcooking since they have more fat.
What if I don't have a cedar plank? Can I substitute?
Soak oak or hickory wood chunks for 1 hour insteadâthey'll still add smoky flavor, though not as authentic. For a non-wood option, try wrapping chicken in cedar-infused aluminum foil (place soaked cedar strips inside) or use smoked paprika (1 tsp) mixed into the marinade for a quick fix.
How do I prevent the chicken from sticking to the cedar plank?
Lightly oil the plank with olive oil before placing chicken on itâthis creates a barrier. Also, avoid moving the chicken once it's on the grill. If it sticks, gently slide a spatula between the plank and chicken rather than prying upward. The cedar should release naturally after 5-6 minutes of grilling.
Can I make this recipe indoors without a grill?
Yes! Use a cast-iron skillet on the stovetop: place soaked cedar strips on the bottom, then grill the chicken with a lid on medium-high heat. For extra smokiness, add 1 tsp liquid smoke to the marinade. Alternatively, bake at 375°F for 15-18 minutes on a cedar-lined tray. The flavor will be similar, though slightly less intense than grilling.
Why does my sauce separate when I reheat it?
This happens when the sauce cools too quickly. To fix it, whisk in 1 tsp cornstarch mixed with 1 tsp cold water while simmering. For prevention, reheat the sauce over low heat** and stir constantly. The sauce should be warm but not boilingâjust enough to melt the butter and re-emulsify.