Lemon Pepper Marinade
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- Portion size: 1/3 cup (75 mL)
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.
Ingredients
- 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
Preparation
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.)
Source : Canadian Living Magazine: June 2003
