Citrus Rosemary Marinade

Citrus Rosemary Marinade

Bright citrus juices and fragrant rosemary infuse meat or fish with tangy, herbal flavor.

Total 10 min Makes 16 oz Calories 110/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This marinade combines fresh orange and lemon juice with garlic, rosemary, and olive oil for a bright, herbal soak that tenderizes chicken, fish, or pork. It works well for weeknight dinners or weekend grilling, and comes together in minutes with pantry staples.

Ingredients

  • 1/2 cup olive oil
  • 1/4 cup fresh orange juice
  • 1/4 cup fresh lemon juice
  • 2 tablespoons orange zest
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh rosemary, finely chopped
  • 4 garlic cloves, minced
  • 1 tablespoon honey
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 teaspoon red pepper flakes

Method

  1. In a medium bowl, whisk together the olive oil, orange juice, lemon juice, orange zest, and lemon zest.

  2. Add the chopped rosemary, minced garlic, honey, salt, black pepper, and red pepper flakes, then whisk until the honey dissolves and the mixture is well combined.

  3. Pour the marinade over meat, fish, or poultry in a resealable bag or shallow dish, turning to coat evenly.

  4. Cover and refrigerate, marinating for at least 30 minutes or up to 8 hours depending on the protein.

  5. Remove the protein from the marinade, letting excess drip off, and discard the used marinade before cooking as desired.

Rate this recipe

★ 4.3 (1)

Citrus Rosemary Marinade

This marinade combines fresh orange and lemon juice with garlic, rosemary, and olive oil for a bright, herbal soak that tenderizes chicken, fish, or pork. It works well for weeknight dinners or weekend grilling, and comes together in minutes with pantry staples.

10 min 16 oz 110 cal

Ingredients

  • 1/2 cup olive oil
  • 1/4 cup fresh orange juice
  • 1/4 cup fresh lemon juice
  • 2 tablespoons orange zest
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh rosemary, finely chopped
  • 4 garlic cloves, minced
  • 1 tablespoon honey
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 teaspoon red pepper flakes

Method

  1. 1

    In a medium bowl, whisk together the olive oil, orange juice, lemon juice, orange zest, and lemon zest.

  2. 2

    Add the chopped rosemary, minced garlic, honey, salt, black pepper, and red pepper flakes, then whisk until the honey dissolves and the mixture is well combined.

  3. 3

    Pour the marinade over meat, fish, or poultry in a resealable bag or shallow dish, turning to coat evenly.

  4. 4

    Cover and refrigerate, marinating for at least 30 minutes or up to 8 hours depending on the protein.

  5. 5

    Remove the protein from the marinade, letting excess drip off, and discard the used marinade before cooking as desired.