|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 35g||13%|
|Dietary Fiber 7g||27%|
|Total Sugars 17g|
|Vitamin C 144mg||720%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A lemon and rosemary marinade is a great way to brighten up the flavor of your chicken dish. The citrus zing against the soft floral herb is a perfect flavor pairing that's especially fitting for spring and summer meals. Not only does this fresh marinade work really well with chicken, but it also tastes wonderful with pork and turkey.
The marinade is quick and easy to prepare: Combine the fresh lemon juice and rosemary with olive oil, garlic, salt, and pepper in a nonmetallic container. About an hour or two before you're ready to cook, add your protein of choice, and let it marinate. From there, it's just a matter of cooking the meat, which you can do on the grill or stovetop or in the oven.
The marinade can be prepared in advance and stored in the fridge. This is a great option because the extra time will allow the flavors to marry and create a more flavorful marinade. You can also freeze it, and that's always helpful because you'll have it on hand whenever you need it—when you have a busy schedule and need to add some vibrant flavors to dinner at the last minute.
The recipe makes about 1 cup of marinade. It is enough for about four chicken breasts or an equivalent amount of other chicken pieces. It's easy to whip up a double or triple batch when needed, too.
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Gather the ingredients.
Cut the lemons in half and squeeze the juice into a medium plastic or glass bowl.
Add the remaining ingredients and mix well.
Marinate chicken for 1 to 2 hours in the mixture before cooking. Discard any excess marinade.
- The marinade can be made ahead of time and stored in an airtight container in the refrigerator for one week and the freezer for up to three months.
- It is unsafe to use marinade that touched raw meat for basting or serving. Instead, double the marinade recipe and use one half for marinating and the other to baste the meat or make a sauce.
- If you don't have fresh rosemary on hand, use 2 tablespoons of dried rosemary.