To prepare the marinade, whisk together the vegetable oil, lemon juice, black pepper, kosher salt, garlic powder, onion powder, and lemon zest in a bowl.
Flatten the chicken breasts to an even thickness and then place them in a gallon-sized ziptop bag. Pour the marinade over the chicken, seal the bag, and turn to coat. Place in the fridge to marinate for 30-60 minutes.
Preheat the grill to medium heat. Grease the grill grates before adding the chicken. Discard the remaining marinade. Cook the chicken for 12-16 minutes, turning it over halfway through cooking, or until it reaches an internal temperature of 165˚F.
Combine the melted butter, one tablespoon of lemon juice, one teaspoon of coarse-ground black pepper, and one teaspoon of lemon zest. Brush over the chicken. Serve with lemon wedges.
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Notes
*Nutrition calculated using 1/4 of the marinade ingredients since most of it is discardedStore leftover chicken in an airtight container in the fridge for 3-4 days or in the freezer for 1-2 months.