Lemon Pepper Marinade is simple to make, and it adds a fresh, zippy flavor to your seafood, chicken, or vegetables.
I have found that the key to a really good marinade flavor is starting with fresh ingredients. Don't skimp and use a bottle of lemon juice. Adding the fresh lemon pulp and skin zest both infuse more flavor. I found a little trick to get all the juice and pulp from a lemon with a little help from a tool like this Olive Wood Citrus Reamer.
I have been through many lemon juice squeezer tools, some countertop, and some handheld squeezers but none does as good a job as this little jewel. All you have to do is cut a lemon in half, insert a reamer, and twist. All the juice and pulp come out and all you have left is the lemon rind.
For this recipe, I also like to use Dualspices Mixed Pepper Corns. The combination of red, green, white, and black peppercorns gives a nice dimension of flavor.
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Lemon Pepper Marinade
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- 1/2 cup olive oil
- zest from 1 lemon
- 2 lemon's juice and pulp
- 1 tablespoon pepper Use fresh cracked mixed peppercorns
- 1 tablespoon freshly minced garlic
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- Combine all ingredients in a bowl. Whisk together until well blended.
- Pour over chicken, seafood or vegetables to marinate.
- Allow to marinate for at least 3 hours in a refrigerator before grilling or baking
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