Applebees Cedar Grilled Lemon Chicken Recipe: Smoky Citrus Crust With Foil-Sealed Juiciness

Applebee's Cedar Grilled Lemon Chicken delivers that signature smoky-citrus flavor at home with a simple but transformative technique.

The secret lies in marinating chicken thighs in a bright lemon-herb blend, then grilling them on a cedar plank wrapped in foil—creating tender, juicy meat with an aromatic crust that tastes just like the restaurant version.

I've perfected this method after years of testing, ensuring every bite delivers that perfect balance of tangy, herby, and slightly smoky notes.

What makes this recipe work is the combination of two essential techniques: the foil-sealed cedar plank grilling method preserves moisture while infusing that signature cedar aroma, and the lemon-herb marinade tenderizes the chicken while building layers of flavor.

Unlike many grilled chicken recipes, this one actually gets better as it rests—allowing the juices to redistribute and the flavors to meld perfectly. The result is chicken that's impossibly tender with a crispy, flavorful exterior that will have everyone asking for seconds.

By the time you serve this dish, you'll have perfectly grilled chicken thighs with a golden-brown crust that's infused with cedar and lemon essence. The marinade creates a sticky, aromatic glaze that caramelizes beautifully on the grill, adding depth to every bite.

This restaurant-quality technique is surprisingly simple to execute at home, making it perfect for weeknight dinners or special occasions when you want to impress without spending hours in the kitchen.

The beauty of this recipe extends beyond the main course—pair it with roasted vegetables or a fresh salad to create a complete meal that's both elegant and satisfying. The cedar-grilled flavor works particularly well with citrusy sides or herbaceous accompaniments, creating a cohesive dining experience that rivals any restaurant.

Let's get started on recreating this classic Applebee's dish at home.

Ingredients for applebees cedar grilled lemon chicken

Twelve ingredients transform simple chicken thighs into restaurant-quality cedar-grilled perfection.

The chicken thighs are the foundation—bone-in thighs stay juicier than breasts, but boneless makes them easier to serve. Look for thighs with good marbling at specialty butchers or the meat department of Whole Foods, where the quality is consistently higher. For the cedar plank, food-safe cedar planks are available at outdoor cooking stores or online, but if you can't find them, soak a regular cedar plank in water for 30 minutes before use. The herbs should be fresh—rosemary and thyme from the grocery store's produce section work fine, but if they smell musty, skip them. For the marinade, the ratio of lemon to olive oil is critical—too much oil dilutes the citrus flavor, while too little won't carry the marinade properly.

No cedar plank? Soak hardwood planks like oak or maple in water for 1 hour as a substitute. Running out of fresh rosemary? Dried rosemary at one-third the amount works in a pinch, but the flavor won't be as bright. The honey in the marinade adds depth—substitute maple syrup if you prefer a vegan option. For the vinegar, apple cider vinegar is a good substitute, though it adds a slightly different tang. If you're short on time, pre-mince the garlic from a jar (just check for no added oils), but fresh is always better. The marinade should coat the chicken thoroughly—reserve any leftover marinade for basting during grilling.

The cedar plank should be soaked for at least 1 hour before grilling to prevent burning. Store any unused marinade in an airtight container in the fridge for up to 3 days, though it's best used fresh. The grilled chicken improves as it rests—let it sit for 10 minutes before serving to allow juices to redistribute. Leftovers keep for 3 days in the fridge, but the flavor is best within the first day. For meal prep, portion the chicken into containers with a drizzle of the reserved marinade—reheat gently in a skillet to maintain moisture.

Step-by-step instructions for cedar grilled lemon chicken

Master this restaurant-style technique for juicy, smoky chicken with a bright citrus crust.

Soak the 1 whole cedar plank in water for 30 minutes to prevent burning during grilling. While it soaks, combine the 0.5 cup fresh lemon juice, 0.25 cup extra-virgin olive oil, 1 tbsp red wine vinegar, and 1 tbsp honey in a bowl. Whisk until the honey dissolves completely, creating a smooth marinade base.

In a separate bowl, finely chop the 6 cloves garlic, 0.25 cup fresh rosemary, and 0.15 cup fresh thyme leaves. Add these to the lemon mixture along with 1.5 tsp kosher salt and 0.5 tsp ground black pepper. Stir well to distribute the herbs evenly. The marinade should have a vibrant green hue from the herbs and a bright citrus aroma.

Place the 1.5 lb boneless, skinless chicken thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is thoroughly coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, or preferably overnight. This extended marinating time allows the flavors to deeply penetrate the meat while tenderizing it.

For best results, turn the chicken halfway through marinating to ensure even exposure to the citrus-herb mixture. The acidity in the lemon juice will begin breaking down the muscle fibers, which is why we use thighs—they're more forgiving than breasts when it comes to acidic marinades.

Preheat your grill to medium-high heat (375°F). While it heats, lay out the 1 sheet aluminum foil and place the soaked cedar plank in the center. Arrange the marinated chicken thighs on the plank, slightly overlapping if needed to fit all pieces. The cedar should cover about 75% of the chicken's surface area.

Drizzle any remaining marinade over the chicken, then carefully fold the aluminum foil up to completely enclose the package. Seal the edges tightly by crimping them with your fingers or using a small piece of foil as a clamp. This creates a steam chamber that locks in moisture and infuses the cedar aroma.

Place the foil package directly on the grill grates and cook for 20-25 minutes, turning occasionally to ensure even exposure to the heat. The cedar will begin to smoke gently, filling the air with a woodsy aroma. You'll know it's ready when the internal temperature reaches 165°F and the chicken releases easily from the plank.

For optimal results, maintain the grill temperature between 350-375°F throughout cooking. If the cedar starts to burn before the chicken is done, simply move the package to a cooler part of the grill. The foil will protect the chicken from direct flame while allowing it to cook through.

Remove the foil package from the grill and carefully open it, allowing the cedar aroma to release. Transfer the chicken to a cutting board and let it rest for 5-10 minutes before serving. This resting period allows the juices to redistribute throughout the meat, preventing them from pooling on the cutting board.

The finished chicken should have a beautiful char from the cedar plank and a bright citrus crust. Each piece should be fork-tender with juices running clear when pierced. Serve immediately with the cedar plank placed on the serving platter as a decorative element, or use it to garnish individual plates for an elegant presentation.

Creative variations of this recipe

Citrus-Glazed Twist

For a sweeter, more vibrant version, boost the marinade with an extra 1 tbsp honey and 1 tsp grated lemon zest—this creates a caramelized glaze when grilled. I also add ½ tsp ground ginger for warmth, which pairs beautifully with the cedar aroma.

Brush the chicken with this enhanced marinade during the last 5 minutes of grilling for extra shine. 🍯

Herb-Infused Variations

Swap out rosemary for fresh oregano or thyme for a Mediterranean vibe. For a Southwest flair, add 1 tsp ground cumin and ½ tsp smoked paprika to the marinade, then serve with a side of avocado.