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Lemon Herb Marinade

Lemon Herb Marinade
  • Prep 10 min
  • Total 10 min
  • Servings
Boost flavours of fish and chicken with a marinade that goes together in minutes.
August 20, 2014


  • 1/3 cup (75 mL) olive or vegetable oil
  • 1/4 cup (50 mL) lemon juice
  • 1 tbsp (15 mL) chopped fresh or 1 tsp/5 mL dried basil leaves
  • 2 tsp (10 mL) chopped fresh or 1/2 tsp (1 mL) dried thyme leaves
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 2 cloves garlic, finely chopped


  • 1
    In shallow glass or plastic dish or resealable food-storage plastic bag, mix all ingredients. Add about 1 lb (500 g) fish, 1 lb (500 g) boneless chicken, about 4 lb (2 kg) bone-in chicken or about 1 lb (500 g) seafood; turn to coat with marinade. Cover dish or seal bag and refrigerate at least 30 minutes but no longer than 24 hours.
  • 2
    Remove meat from marinade; reserve marinade. Grill meat as desired, brushing occasionally with marinade. Heat remaining marinade to boiling to serve as sauce with grilled meat.

  • Success : As a general rule, marinate fish fillets, seafood and vegetables about 30 minutes, pork chops and chicken at least 1 hour and larger meat cuts up to 24 hours. Turn the food once or twice during marinating time, so the marinade can reach all surfaces.
  • Success : To use the leftover marinade as a sauce, boil it 2 minutes to destroy any bacteria that may have been transferred back and forth when the marinade was brushed on the uncooked meat.

No nutrition information available for this recipe
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