Lemon Pepper Marinade Recipes

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LEMON PEPPER MARINADE

This is so simple and straight forward. Try this with chicken or fish. I look forward to see how you like it!

Provided by CHILI SPICE

Categories     Low Protein

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6



Lemon Pepper Marinade image

Steps:

  • Mix all the ingredients in a large glass bowl. Add your meat of choice (1 lb boneless or 2 lb bone-in). Stir to incorporate, cover and refrigerate for 4 hours (if using any type of seafood only marinate for 30 minutes).

1 tablespoon lemon rind, grated
3 tablespoons lemon juice
3 tablespoons extra virgin olive oil
4 garlic cloves, crushed
1 tablespoon black peppercorns, cracked
1/2 teaspoon salt

KERRY'S REALLY EASY LEMON-PEPPER MARINADE

This is my family's favorite lemon-pepper marinade for boneless ribeye steaks, but we've used it for chicken breasts, salmon, and anything else you might grill on a summer evening!

Provided by KERRY914

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 5m

Yield 4

Number Of Ingredients 3



Kerry's Really Easy Lemon-Pepper Marinade image

Steps:

  • Mix olive oil, soy sauce, and lemon-pepper seasoning together in a bowl.

Nutrition Facts : Calories 129.6 calories, Carbohydrate 1.5 g, Fat 13.5 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 1.9 g, Sodium 1248.5 mg, Sugar 0.4 g

¼ cup olive oil
¼ cup soy sauce
1 tablespoon lemon-pepper seasoning

LEMON PEPPER BUTTERMILK MARINADE

Make and share this Lemon Pepper Buttermilk Marinade recipe from Food.com.

Provided by Calee

Categories     Chicken Breast

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 10



Lemon Pepper Buttermilk Marinade image

Steps:

  • Combine all ingredients.
  • Cut chicken breast in cubes.
  • Marinate for at least 2 hours.
  • Place on skewers and bbq til done.
  • Serve with rice.

Nutrition Facts : Calories 95.1, Fat 7.5, SaturatedFat 1.2, Cholesterol 1.8, Sodium 278.8, Carbohydrate 6, Fiber 1, Sugar 2.9, Protein 2.2

3/4 cup buttermilk
1 tablespoon lemon rind
1/4 cup lemon juice
2 tablespoons vegetable oil
2 tablespoons Dijon mustard
1 tablespoon coarsely cracked black pepper
2 garlic cloves, minced
2 teaspoons oregano
1/4 teaspoon salt
1/4 teaspoon cayenne

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