Greek Lemon Marinade

Serve cooked, marinated poultry or meat with hot cooked orzo and top with crumbled feta cheese.

Greek Lemon Marinade
Photo: Adam Albright
Prep Time:
15 mins
Refrigerate Time:
1 day
Total Time:
1 day 15 mins
2/3 cup marinade


  • 3 lemons

  • ¼ cup pepperoncini salad peppers, drained and sliced

  • 1 tablespoon pepperoncini salad pepper brine from jar

  • 2 tablespoon vegetable oil or olive oil

  • 3 cloves garlic, minced

  • 2 teaspoon dried dillweed

  • ½ teaspoon salt

  • ¼ teaspoon black pepper


  1. Remove 4 tsp. zest and squeeze 6 Tbsp. juice from two of the lemons. Slice remaining lemon. For marinade, in a small bowl combine lemon zest and juice, pepperoncini peppers and brine, and next five ingredients (through black pepper).

  2. To use, place 2 to 3 lb. desired poultry or meat in a resealable plastic freezer bag. Add marinade and lemon slices. Seal bag; turn to coat poultry or meat. Lay flat In a shallow baking pan and freeze up to 3 months.

  3. To serve, thaw in refrigerator 24 to 48 hours or until no longer icy. Drain poultry or meat,* reserving marinade (if desired) and discarding lemon slices. Cook poultry or meat as desired.

*Make a Sauce

To make the marinade into a sauce, reserve marinade. In a small saucepan combine marinade, 1/4 cup chicken broth, and 2 Tbsp. butter. Bring to boiling; reduce heat. Simmer, uncovered, 8 minutes or until slightly thickened. Makes 1/4 cup.

Nutrition Facts (per serving)

18 Calories
2g Fat
Nutrition Facts
Servings Per Recipe 8
Calories 18
% Daily Value *
Total Fat 2g 3%
Sodium 100mg 4%
Potassium 1mg 0%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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