Lemon Pepper Marinade is simple to make, and it adds a fresh, zippy flavor to your seafood, chicken, or vegetables.

Crushed black pepper with freshly squeezed lemon juice and savory garlic help create this Lemon Pepper Marinade with loads of flavor to spice up your seafood, chicken or vegetables.
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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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Crushed black pepper with freshly squeezed lemon juice and savory garlic help create this Lemon Pepper Marinade with loads of flavor to spice up your seafood, chicken or vegetables.
by Gina Dickson

Lemon Pepper Marinade

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 1 /2 cup
Crushed black pepper with freshly squeezed lemon juice and savory garlic help create this Lemon Pepper Marinade with loads of flavor to spice up your seafood, chicken or vegetables.

Note: Be sure to read through the recipe’s post for tips and details about this recipe.

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Ingredients
 

  • 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

Instructions
 

  • 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
Cuisine: American
Course: Seasoning
Author: Gina Dickson
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