Lemon Pepper Marinade

Author: Canadian Living

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.

  • Portion size 75 servings
  • Credits : Canadian Living Magazine: June 2003


  • 1 tablespoon grated lemon rind
  • 3 tablespoons lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 4 cloves garlic smashed
  • 1 tablespoon cracked black peppercorn
  • 1/2 teaspoon salt


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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Lemon Pepper Marinade