Lemon Parsley Marinade

For a more intense flavor, add the zest of one lemon to the marinade.

If using a plastic zip-top bag for marinating, make sure all air is squeezed out before sealing to allow the marinade to fully coat the protein.

Marinating seafood for more than 2 hours can start to "cook" it in the acidic lemon juice, so adhere to the recommended time.

To enhance the herby flavor, try adding other fresh herbs like thyme or oregano.

If using for a barbecue, reserve a small portion of the marinade before adding the meat for basting during grilling.

For a healthier option, olive oil can be used instead of vegetable oil.

When marinating, place the container in the lowest part of the refrigerator to prevent cross-contamination.

Allow the meat to reach room temperature before cooking for more even grilling or roasting.

If you're sensitive to salt, reduce the sodium content by using a low-sodium chicken broth.

Can I use dried parsley instead of fresh?

Fresh parsley is recommended, but you can use dried parsley in a pinch. Use one-third the amount if substituting with dried.

What can I use instead of lemon juice?

Lime juice or white wine vinegar can be used as substitutes, though they will slightly alter the flavor.

Can I marinate beef or pork with this?

Technically, yes, but the flavors of the marinade really work best with poultry, fish, or seafood.

How long can I store this marinade in the fridge?

If prepared and stored properly in a sealed container, it can last up to 3 days in the fridge.

Can this marinade be frozen for later use?

Yes, it can be frozen in an airtight container or zip-top bag for up to 3 months.

Is it safe to use the leftover marinade as a sauce?

It's not safe to use the marinade raw as a sauce after it's been in contact with raw meat. However, you can boil it for several minutes to eliminate bacteria and use it as a sauce.

How can I make this marinade spicier?

Add crushed red pepper flakes or a small amount of finely chopped chili to the marinade.