Lemon Herb Marinade is bright and full of flavor! Fresh lemon juice is mixed together with herbs, olive oil, seasonings and garlic to make the ultimate marinade. Perfect for chicken, pork, seafood, vegetables and so much more!
Ingredients Needed for Lemon Herb Marinade
If you’ve been following along with my other marinade posts (fajita, teriyaki and Italian), then you already know that simple ingredients is all it takes to whip up your own homemade marinade. Same with this Lemon Herb one! Since lemon is one of the primary ingredients, I do recommend fresh lemon juice if at all possible. Really brings out that bright, lemon flavor!
How to Use the Italian Marinade
After you have the marinade whipped up, there are endless ways that you can use it! From different meats, veggies, to different cooking applications. Let’s break down all the ways you can use this Lemon Herb Marinade:
- Chicken: breasts, tenders, thighs, legs or rub it all over a whole chicken! Marinate the chicken, or sauté it in the sauce! The marinated chicken is also perfect on the grill.
- Steak: skirt steak or flank steak love marinades! Grill or pan-sear it afterwards.
- Pork: pork chops, pork tenderloin or thinly sliced pork marinated and then sautéd or grilled.
- Seafood: shrimp, cod, salmon. Instead of marinating the seafood, sauté or glaze the seafood with the marinade while cooking!
- Stir-fry vegetables: bell peppers, mushrooms and onions sautéd in a bit of the marinade!
- Portabella mushrooms: glaze with the marinade before grilling.
- Roasted/Grilled vegetables: pour some of the marinade over potatoes, carrots, onions, beets, squash, broccoli or asparagus and cook away!
- Slow Cooker
Ways to Serve the Lemon Herb Marinated Cooked Meats & Vegetables:
How long should I marinate chicken or steak?
A general rule of thumb, don’t go over 24 hours. Anywhere from 1 hour to 8 hours is prime marinating time! Another thing to keep in mind is the toughness of the meat you are marinating. Chicken will marinate faster than a flank steak since it is not as dense and tough as a flank steak.
What do I do with the leftover marinade from the meat?
Unfortunately, it will need to be discarded. Since it has been infusing with the meat and vice versa, you don’t want to risk any cross-contamination issues.
How do I sauté with a marinade and use it as a sauce?
If you are wanting to use the Italian marinade more as a sauce, then skip the whole marinating process. Here’s an example of how you can do this: cut boneless, skinless chicken breasts or tenders into 1-inch pieces, sauté the chicken until golden brown and then add in about half of the marinade to create a saucy, lemon herb chicken recipe. This application can be applied to vegetables, seafood or pork as well.
How long does the marinade last in the refrigerator?
Un-used marinade will keep in the refrigerator for 5 days in an air-tight container. The olive oil may harden and thats ok. Lightly shake it and bring it to room temperature to help this if necessary.
Since this marinade is so bright and full of vibrant flavors, I think it is perfect for Spring and Summertime! Especially on the grill!
Share the love!
If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂
Thanks for following and cooking along with me!
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