Recipe: ‘The Only Marinade You’ll Ever Need’

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Steven Raichlen’s recipe, from his new book “Barbecue Sauces Rubs and Marinades”. He is having a book signing Friday in Overland Park.


  • 1/2 tsp finely grated lemon zest
  • 1/4 c fresh lemon juice
  • 1/2 tsp cracked black peppercorns
  • 1/2 tsp red pepper flakes (optional)
  • 3 cloves garlic, peeled and crushed
  • 1/2 c coarsely chopped fresh herbs, such as parsley, basil, oregano, dill, and/or cilantro
  • 1/2 c extra virgin olive oil

Combine the lemon zest, juice, salt, pepper, and red pepper flakes (if using) in a nonreactive (glass, ceramic, or stainless steel) bowl and whisk until the salt crystals are dissolved. Stir in the garlic and herbs. Stir or whisk in the olive oil. The virtue of this marinade is its freshness: Use it within 2 hours of making. Stir again just before using.

Copyright 2021 Nexstar Media Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

Trending Stories


More News

Digital First

More digital first