Tested till perfect Lemon Pepper Marinade

Lemon Pepper Marinade

Marinades are usually acid-oil blends used not only to flavour but also to tenderize meats. Use overnight on marinating steaks to tenderize and on grilling steaks or chicken overnight. Or use for just a few minutes or up to 1 day to add flavour.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2003

Recipe3 out of 5 based on 19 ratings.
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  • Portion size 1/3 cup (75 mL)


  • 1 tbsp 1tbspgrated lemon rind
  • 3 tbsp 3tbsplemon juice
  • 3 tbsp 3tbspextra-virgin olive oil
  • 4 4cloves garlic, smashed
  • 1 tbsp 1tbspcracked black peppercornblack peppercorns
  • 1/2 tsp 1/2tspsalt


In large bowl or shallow dish, whisk lemon rind, lemon juice, olive oil, garlic, peppercorns and salt. Add 4 servings (1 lb/500 g boneless or 2 lb/1 kg bone-in) meat or poultry; cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

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