Lemon and Herb Marinade

This fresh and zesty marinade is great for chicken, beef and fish. The soy sauce adds depth to the flavor.

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These last weeks have kept me busy with celebrating birthdays in June, traveling thousands of miles, and enjoying the summer with my little ones.  I have also been reading many cookbooks like novels ( there are so many new cookbooks out that are worth keeping). I am stopping in to say hello and give you an excellent marinade for grilled meats. This marinade can save you time! It can become a freezer marinade. Do you ever buy large amounts of meat on sale to freeze for later? I do. Instead of just wrapping it up to defrost later, make this marinade and freeze 2 pounds of meat with it! It is not difficult to marinade, but maybe you forget and it is two hours before dinner and not enough time to marinade now. This technique is a great kitchen trick. Then, you simply defrost, cook and serve! The marinade works great because the meat absorbs the marinade as it freezes and again as it defrosts.

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This marinade I have been using multiple times the past few weeks. I have been mostly using it for grilled chicken since it is summer, but it works great for chicken thighs in the oven! I have used both boneless, skinless chicken thighs and skin on. If you choose to grill you can toss the grilled meat in a salad, pasta or make it into a wrap. If you do the oven route then do a sheet pan dinner with green beans and potatoes or tomatoes and fresh mozzarella. You can not go wrong with this lemon and herb marinade.

Lemon and Herb Marinade

Note: I do not always have fresh herbs on hand so substitute with 1 teaspoon to a tablespoon ( depending on your preference ) of dried oregano or rosemary

Ingredients

Zest and juice of 2 lemons

2 tablespoons soy sauce

1/4 cup oil

2-3 cloves of garlic, smashed

handful of fresh oregano or rosemary

2 teaspoons of onion powder

1/4 teaspoon freshly ground black pepper

 

Directions

  1. Place all the ingredients into a large zip-lock bah. mix well to combine
  2. Add the meat and squeeze out as much air as possible.
  3. Label and date and place in the freezer. Store up to 3 months.
  4. Take out to grill or bake.

 

Adapted from The Clever Cookbook

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