Lemon Herb Marinade

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Lemon Herb Marinade
  • Prep 10 min
  • Total 10 min
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Boost flavours of fish and chicken with a marinade that goes together in minutes.
Aug 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.

Expert Tips

  • Tip 1
    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.
  • Tip 2
    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.

Nutrition Information

No nutrition information available for this recipe
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