Trim excess fat from chicken thighs and add to a large bowl. Sprinkle with course ground black pepper, thyme, onion powder, garlic powder, brown sugar and sea salt.
Slice two of the lemons and add slices to the bowl, then juice the other two and add in juices. Add white wine (or chicken broth) and olive oil then toss and make sure all the chicken has seasoning on it. Cover the bowl and marinade the chicken thighs for at least 30 minutes.
Once the chicken has marinaded, spray then heat the grill to 400 degrees F. When the grill heated, add the chicken thighs to the grill and the sliced lemons. Close the lid and let cook for 4-5 minutes until charred.
After 5 minutes, flip the chicken and lemon slices with metal tongs and cook an additional 4-5 minutes or until the lemon pepper chicken thighs are cooked through to an internal temperature of 165 degrees F. If the chicken is getting to charred move to a cooler part of the grill to let them finished cooking.
When the chicken thighs are cooked through, remove from grill and serve warm with rice veggies and grilled lemon slices, Enjoy!
White wine adds a great flavor to the lemon pepper chicken, but can be swapped out for chicken broth and a tsp of white wine vinegar. The wine cooks off while grilling so it is perfectly safe for kids to eat.
Store leftover chicken in an airtight container in the fridge for up to 4 days. Heat until warmed through in the microwave or oven before eating.
This spices I use are a diy version of store bought lemon pepper chicken seasoning. If you have this on hand you can use it instead.
The chicken needs to be marinade for at least 30 minutes, but can be marinaded as long as overnight for more flavor to develop.