Lemon and Rosemary Marinade Recipe for Chicken

Written by
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
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Derrick Riches
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Published on 07/22/19 by Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
Learn about The Spruce Eats's Editorial Process

Updated 07/22/19

The Spruce
  • Total: 10 mins
  • Prep: 10 mins
  • Cook: 0 mins
  • Yield: 1 Cup (1 Serving)

Looking for a way to brighten up the flavor of your chicken dish? This lemon and rosemary marinade is a great solution! Not only does it work really well with chicken, but it tastes wonderful with pork too.

Just add the ingredients to a medium-sized plastic bag or glass bowl, add your protein of choice, and then let marinate for about 1 to 2 hours. 

If you are doing meal prep, you can make this mixture ahead of time and store it in an airtight container in the refrigerator for up to a week, or in the freezer for up to 3 months. Which is great, especially if you have a busy schedule and need to add some vibrant flavors last minute.

To make a complete meal, we recommend pairing your marinaded protein with grilled asparagus, sweet potato, and a fennel-avocado salad.

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Ingredients

  • 3​ large lemons
  • 1/4 cup/60 mL fresh rosemary (2 tablespoons dried rosemary)
  • 1/4 cup/60 mL ​olive oil
  • 1 to 2 cloves garlic (minced)
  • 2 teaspoons/10 mL salt
  • 1/2 teaspoon/2.5 mL white pepper

Steps to Make It

  1. Cut lemons in half and squeeze out the juice into a medium plastic or glass bowl. Add remaining ingredients and mix well.

  2. Marinate chicken or pork for 1 to 2 hours in the mixture. The mixture can be made ahead of time and stored in an airtight container in the refrigerator for 1 week and in the freezer for up to 3 months.

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