Zesty lemon-pepper marinade


  • Prep Time5 mins
  • Total Time5 mins
  • Makes1 1/4 cups (300 mL)


  • 1 cup olive oil, or vegetable oil

  • 2 tsp granulated sugar

  • 1 tsp garlic salt

  • 1 tsp hot-red-chili-flakes

  • 3 or 4 lemons

  • 1/4 cup white vinegar, or freshly squeezed lemon juice

  • 1 tbsp dried oregano leaves


  • In a canning jar or measuring cup, stir oil with sugar, garlic salt and chili flakes. Microwave, uncovered, on medium until hot, about 1 minute.

  • Finely grate 1/4 cup (50 mL) lemon peel from lemons and stir into oil with vinegar and oregano. Use right away or pour into a jar, if necessary. Seal and refrigerate up to 5 days.

Nutrition (per serving)

Calories 393, Protein 0.2g, Carbohydrates 3.6g, Fat 43.1g, Fibre 0.7g, Sodium 234mg.

Keep a jar of this flavourful marinade in the fridge, ready to boost the taste of chicken and chops. Or stock up on budget marinating steaks. Place meat in a large plastic bag, add our marinade and freeze - it'll be guaranteed tender when it comes time to sizzle it up.

Fast Baste and Marinade

Brush over fish or chicken before and during roasting or grilling. Or place budget steaks, chicken pieces, pork roasts or lamb chops in a large plastic bag. Add marinade to coat. Seal and refrigerate at least 4 hours, preferably overnight. (Chicken should not be refrigerated more than 4 hours.) Or place bag in freezer; it will keep well at least 1 month. Defrost before cooking.