3 Ingredient Lemon Pepper Marinade Recipes

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3-INGREDIENT LEMON PEPPER MARINADE



3-Ingredient Lemon Pepper Marinade image

Make and share this 3-Ingredient Lemon Pepper Marinade recipe from Food.com.

Provided by jrthrmn

Categories     Low Protein

Time 5m

Yield 1 serving(s)

Number Of Ingredients 3

1 large lemon
1/4 cup extra virgin olive oil
2 tablespoons cracked black pepper

Steps:

  • Remove the zest from the lemon with a fine-tooth grater or a zester. If removed with a zester, chop finely.
  • Squeeze the juice from the lemon and combine with the zest, olive oil, and cracked pepper. Season to taste with salt. Use as a marinade for grilled chicken, ribs, fish, roasts or chops.

Nutrition Facts : Calories 531.6, Fat 54.7, SaturatedFat 7.6, Sodium 9.9, Carbohydrate 19.9, Fiber 8.5, Sugar 0.1, Protein 2.7

LEMON PEPPER AND HERB CHICKEN MARINADE (PANERA COPYCAT) RECIPE - (3.9/5)



Lemon Pepper and Herb Chicken Marinade (Panera Copycat) Recipe - (3.9/5) image

Provided by á-29897

Number Of Ingredients 10

1/3 cup extra virgin olive oil
2 tsp rice wine vinegar
1/4 tsp smoked paprika
1 tsp sugar
1/2 tsp garlic powder
1/2 tsp onion powder
2 tsp lemon pepper
1/4 tsp rosemary
1/4 tsp basil
1/2 tsp salt

Steps:

  • Combine all ingredients in a bowl, stirring well to combine.Use the mixture to marinate chicken before cooking

HOMEMADE LEMON-PEPPER SEASONING



Homemade Lemon-Pepper Seasoning image

Beat the store-bought stuff in nutrition and flavor by making your own lemon-pepper seasoning. Dried lemon peels, multi-colored peppercorns, dried garlic, and onion are all you need to make this versatile blend of aromas. Use as a dry rub on chicken, marinade, or addition to your favorite vinaigrette. Store in an airtight container in the refrigerator for up to 2 weeks.

Provided by Buckwheat Queen

Categories     100+ Everyday Cooking Recipes

Time 5h

Yield 8

Number Of Ingredients 4

2 organic lemons
2 tablespoons multi-colored peppercorns
¼ teaspoon dehydrated minced garlic
¼ teaspoon dehydrated onion flakes

Steps:

  • Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
  • Wash and dry the lemons. Peel away the zest from both lemons using a vegetable peeler, making sure not to get any of the pith. Spread out peels in a single layer on the prepared baking sheet.
  • Bake in the preheated oven until the peels have curled up and dried, about 30 minutes. Turn off oven and allow lemon peels to cool inside turned off oven, propping the door open with a wooden spoon to allow moisture to escape, about 20 minutes. Remove and allow to cool completely before proceeding to the next step.
  • Combine dried lemon peels and peppercorns in a food processor fitted with a blade. Blend until coarse. Add dehydrated garlic and onion. Blend until fine and thoroughly combined.
  • Remove and allow to rest for a few hours before using so flavors can meld.

Nutrition Facts : Calories 10.6 calories, Carbohydrate 4 g, Fat 0.2 g, Fiber 1.7 g, Protein 0.4 g, Sodium 2.1 mg

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