Lemon pepper is definitely not a new concept for grilling, but try this real marinade instead of just the stuff in the jar:
For 2 servings--approx. 8 ounces
Adapted from Rachel Ray's Lemon Pepper and Herb Chicken
Zest of 1 Lemon
1 tablespoon Pepper
1/2 teaspoon Salt
1/4 cup Extra Virgin Olive Oil
Put all ingredients in a plastic food storage bag with chicken or fish. Marinate for 15 minutes, or up to 3 hours in fridge, turning occasionally to season all sides.
We tried it with Mahi Mahi on the grill today and it was so delicious!
No comments:
Post a Comment