Lemon Pepper Marinade

This Lemon Pepper Marinade is bright from lots of fresh lemon juice, savory from garlic and Worcestershire, and just a little herby from dried oregano. I love mixing up a jar on Sunday and keeping it in the fridge for easy weeknight meals.

A quick pour over chicken thighs or shrimp before they hit the grill, and suddenly you’ve got something that tastes restaurant-worthy with almost no prep. It’s also amazing on roasted veggies or tossed with potatoes before roasting for a super flavorful side!

Since it’s built from everyday ingredients (olive oil, lemon juice, lemon pepper, garlic), you don’t need a special grocery run. Just shake, marinate, and cook your favorite protein or veggies however you like. Once you’ve made it once, you’ll probably find yourself keeping a jar in the fridge “just in case," like I do!

Before You Get Started

Here are a few quick things to know before you make this marinade so it turns out perfectly balanced and ready to use.

• Use fresh lemon juice: Freshly squeezed lemon juice gives you the brightest flavor. Bottled works in a pinch, but fresh really makes this marinade pop.
• Check your lemon pepper: Some lemon pepper blends are very salty, others are mostly citrus and pepper. Taste yours and add extra salt only if it’s needed, so the marinade doesn’t end up too salty.
• Adjust the Dijon: The Dijon mustard is optional, but it adds a nice tang and helps the marinade cling to your protein or veggies. If you want a cleaner lemon flavor, you can leave it out.
• Re-whisk before using: The olive oil and lemon juice will separate as the marinade sits, especially in the fridge. Let it come to room temperature and give it a good shake or whisk before using.

How to Make Lemon Pepper Marinade

Here’s a simple overview of how to pull this marinade together in just a few minutes.

1. Combine the Ingredients

Add the fresh lemon juice, olive oil, minced garlic, lemon pepper seasoning, Worcestershire sauce, Dijon mustard (if using), dried oregano, and a pinch of salt (if needed) to a glass jar or small bowl.

2. Mix Until Emulsified

Shake the jar vigorously or whisk the mixture until the oil and lemon juice look well combined and slightly thickened. Taste and adjust the seasoning by adding more lemon pepper, a bit of extra lemon juice, or a pinch of salt if you’d like.

Recipe Tips and Tricks

Here are the best pro tips to make this marinade work for all kinds of easy meals.

• Balance the flavor: If the marinade tastes too sharp, add a small splash of extra olive oil. If it tastes a little flat, a tiny pinch of salt or extra lemon juice usually brings it to life.
• Choose your heat level: If you like a little kick, stir in a pinch of red pepper flakes or a tiny bit of cayenne. It adds warmth without overpowering the lemon and pepper.
• Know your marinating times: For chicken breasts or thighs, 30 minutes to 4 hours is plenty. Shrimp and delicate fish only need about 15–30 minutes, so the acid doesn’t start to “cook” them. Veggies can handle a longer soak, up to several hours.
• Marinate in bags or shallow dishes: For even coverage, add your protein or veggies and marinade to a shallow dish or zip-top bag, press out the extra air, and flip once or twice while it rests.
• Customize the flavor: You can add fresh herbs like parsley or basil, a spoonful of honey for a touch of sweetness, or a little extra garlic if you love it super garlicky. This marinade is very forgiving, so feel free to tweak it to match whatever you’re serving!

Serving Ideas

This bright, zesty marinade works with so many proteins and vegetables. Here are some delicious ways to use it.

• Grilled chicken: Use it on Easy Grilled Chicken Breast, Grilled Chicken Thighs, or drumsticks, then grill or bake until juicy and golden.
• Shrimp and fish: Marinate shrimp, cod, tilapia, or salmon for a quick, citrusy seafood dinner.
• Roasted vegetables: Toss with broccoli, asparagus, green beans, or potatoes before roasting.
• Tofu or tempeh: Use with Grilled Tofu or sliced tempeh for a flavorful plant-based main.

Storage & Reheating

Here’s how to store and use your Lemon Pepper Marinade so it stays fresh and flavorful.

• Store in the fridge: Keep the marinade in a sealed glass jar or airtight container in the refrigerator for up to 5–7 days. The oil will separate and may firm up slightly; just let it sit at room temperature and shake or whisk before using.
• Store in the freezer: For longer storage, freeze the marinade (on its own or poured over raw chicken) for up to 2–3 months. Thaw overnight in the fridge, then shake or whisk to recombine before using.