Lemon Herb Marinade
A vibrant, versatile marinade bursting with fresh lemon and aromatic herbs, perfect for tenderizing and infusing incredible flavor into chicken, fish, or vegetables before cooking.
For 4 servings
Gather and prepare all ingredients: finely chop your chosen fresh herbs, mince the garlic, and juice the lemons.
In a medium non-reactive bowl (glass, ceramic, or plastic are ideal to prevent metallic flavors), combine the extra virgin olive oil, freshly squeezed lemon juice, and minced garlic.
Add the finely chopped fresh herbs to the bowl. Common choices include parsley, thyme, oregano, or rosemary, but feel free to use your favorite combination.
Season generously with sea salt and freshly ground black pepper. Whisk all ingredients thoroughly until well combined and slightly emulsified.
Taste the marinade and adjust seasoning if necessary. You might want more salt, pepper, or a bit more lemon juice for extra tang.
Place your desired protein (such as 1-1.5 lbs of chicken breasts, fish fillets, or chopped vegetables) in a shallow dish or a resealable plastic bag. Pour the prepared marinade over the food, ensuring all pieces are evenly coated.
Cover the dish or seal the bag and refrigerate. Marinate fish or vegetables for at least 15-30 minutes, and chicken for 30 minutes up to 2-4 hours. Do not marinate delicate fish for longer than 30 minutes to prevent the acid from 'cooking' it.
Before cooking, remove the food from the marinade, discarding any excess liquid. Pat the marinated food dry with paper towels if a crispy exterior is desired, then cook as per your recipe (grill, bake, pan-fry, etc.).
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1**Don't Over-Marinate:** Acidic marinades can 'cook' delicate proteins like fish or shrimp if left too long. Stick to recommended marinating times to avoid a rubbery texture.
- 2**Reserve Marinade:** For extra flavor, reserve a small amount of fresh marinade *before* it touches raw protein. This can be used as a finishing drizzle or basting liquid during the last few minutes of cooking. Never reuse marinade that has come into contact with raw meat.
- 3**Pat Dry for Best Sear:** For optimal browning and a crispy crust when grilling or pan-frying, always pat your marinated food thoroughly dry with paper towels before cooking.
- 4**Non-Reactive Containers:** Always use glass, ceramic, or food-grade plastic containers for marinating with acidic ingredients. Metal bowls can react with the acid, imparting an off-flavor to your food.
Adapt it for your goals.
Spicy Kick
Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the marinade for a subtle or pronounced heat.
Different CitrusDifferent Citrus
Substitute lime or orange juice for lemon juice to create a different flavor profile. Lime works wonderfully with cilantro, while orange pairs well with ginger.
Herb BlendHerb Blend
Experiment with other fresh herbs like dill (excellent for fish), rosemary (great for lamb or chicken), chives, or a Mediterranean blend for varied aromatic notes.
Why this is on our healthy list.
Antioxidant Rich
Lemon juice and fresh herbs are packed with antioxidants, which help protect the body's cells from damage caused by free radicals.
Supports Lean Protein Intake
This marinade enhances the flavor of lean proteins like chicken and fish, making them more appealing and encouraging healthier dietary choices without adding excessive fats.
Aids Digestion
Lemon juice is known to stimulate digestive enzymes and can aid in the absorption of nutrients from food.
Frequently asked questions
While fresh herbs offer the best vibrant flavor, you can substitute dried herbs. Use about 1/3 the amount of dried herbs compared to fresh (e.g., 2/3 tablespoon dried for 2 tablespoons fresh).
