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Lemon Herb Marinade / Paste for Chicken, Pork and Fish

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“This is an awesome and simple, universal marinade that can be used for nearly anything. I've used it on many different cuts of pork and chicken, including whole rotisserie chickens and pork shoulders! It will likely work on beef too and I'll update the recipe after I try it on beef.”
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Ingredients Nutrition


  1. Drop everything into a food processor as is. Rind on lemon and all. The finished product is a thick paste. If you want to thin it out, you can add more olive oil, or omit the rind of the lemons. I prefer the paste and dip each piece of meat in the food processor by hand before transferring to the Ziploc bag to make sure it's well coated. Depending on what I'm marinating, I will let it sit in the mixture for 24-72 hours. I've used it in as few as 6 hours and it's still excellent.
  2. Because this is more of a paste than a marinade, you can stretch it a long way. While this only yields a few cups, it is more than enough for a pack of boneless skinless breasts and family pack of pork chops.

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