If I could use only one marinade for the rest of my life, it would be this one. Redolent with garlic, piquant with fresh lemon juice, and fragrant with extra virgin olive oil, it instantly transports you to the Mediterranean. I can't think of a single food that doesn't taste better bathed in it. You can use it as both a marinade and a basting sauce. If marinating poultry, meat, or seafood, simply set a portion aside for basting.
Ingredients
Makes 1 cup
Preparation
Combine the lemon juice, hot pepper flakes, cracked pepper, and salt in a nonreactive (glass, ceramic, or stainless steel) bowl and whisk until the salt crystals are dissolved. Add the lemon zest, garlic, parsley and basil. Stir or whisk in the olive oil. The virtue of this marinade is its freshness: Use it within 1 to 2 hours of making. Stir again before using.
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Reviews (94)
Back to TopI made this with fresh basil as my only green and IT'S SLAMMIN! I've marinated and grilled as well as pan cooked chicken with it. I have both have taken excess marinade with pan cooking remnants and tossed it through fresh linguine as well as basmati rice and it's (I can not confirm nor deny this did or did not happen) lick the plate worthy! So fresh, the layers unfold with the heat of the crushed red pepper coming in last and sticking with you. Every time I've made this with my immersion blender and I've used it fresh, as well as frozen (stored in tablespoon cube containers for later use). I love love love this fresh recipe and it's a great change from sauce or butter and cheese on your pasta. With the pasta I tossed it in the sauce, a little butter and some pretty bitter heavy olive oil and the lemon, the basil and the heat really shine through all on it's own without a protein. Great marinade!
Rachel
Pennsylvania
9/9/2021
Yeah, I'd do it again but the title is a bit of hype. It's a good, not great marinade but certainly not the only one you'll ever need. Made as written, boiled while the chicken was grilling, added some broth and the juices from it resting. Thickened a bit with corn starch. Good, the juices tamed the tartness of the lemon somewhat which I think was a positive.
mhenrie3
Panguitch, Utah
8/10/2021
I love this just as it is - tart, tangy and fresh! I will use this one a lot!
Aimster717
Syracuse, NY
6/9/2020
I liked and will use this marinade again. It has a fresh taste and would be good sliced on a platter of pasta.
mellieshouse
Texas
5/15/2020
OMG! You haven’t lived until you try fresh shrimp lightly sautéed in this marinade. It is awesome for chicken but try it with fresh shrimp!
Avalon99
NC
11/12/2018
How long would you marinate boneless skinless chicken thighs in this?
mindy.kear
Burlington, Vermont
8/28/2018
This is a great marinade for fish. I used it on Cod and was full of flavor. I grow fresh herbs during the summer and I used all herbs listed from my garden. Amazing.
pcbendersky
Chicago
8/19/2018
Outstanding! As others mentioned, I did use this as the salad dressing in addition to the marinade for the grilled chicken breast salad I made. Just wonderful. I used some lemon zest in the mix along with the juice and a little sugar.
kaocook
New Mexico
7/15/2018
My brother-in-law introduced me to this marinade, and we love it. We’ve mostly used it on chicken thighs, but is good on any meat. We don’t find it too tart at all, but I’d be willing to try adding soy sauce, sugar, etc as others have suggested for a different flavor.
blwyxx4163
Durango, CO
1/31/2018
loved it I used all fresh herbs from my garden I used about 8 different kinds. As others stated I added a teaspoon of sugar and some Dijon mustard . would even love to make this in to a salad dressing that's how good it was
Tracyc273
Long Island, NY
7/5/2016
I created an account on Epicurious just so I could leave a review for this recipe. It was absolutely delicious! Following the comments from other posts, I added a tbsp of sugar and 1 tbsp of red wine vinegar which added a subtle sweetness to the wonderful herb and lemony flavor. I am going to make it again today!
lakayesiane
St. Paul, MN
11/26/2015
This marinade is delightfully fresh. I found it a bit too tart so I added a bit of turbanado sugar to balance it out. Scrumptious!
pcta4242
Chicago
9/17/2010
Delicious! Light, fresh, great for chicken and for veggies. I added a diced onion and a tablespoon of raw sugar (turbinado)to even out the taste. The end result was surprisingly flavorful for such a simple marinade. Delicious!
sukifelix
Tennessee
6/10/2010
a classic marinade, not over powering, very subtitle and subdued but with remarkable notes of flavor. a note to the preparer: fresh garlic is a must. if you think you can get away with crushed prepared garlic you will be disappointed.
scurr
philadelphia, pa
6/1/2010
I add 1 tablespoon balsamic and a scoop of Dijon mustard for more zip and complexity, whisk til creamy, then use as a marinade atop grilled veges (zucchini, portabello mushrooms, Japanese egglplant, etc.) as well as for meat - try slathering a bit on salmon before covering with lemons and BBQing in foil. Delicious.
littlemac11
5/17/2010
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