Fresh lemon, garlic, and garden herbs meet extra-virgin olive oil for a quick marinade that works on chicken, pork, steak, or lamb. It mixes up in five minutes and brings clean, zesty flavor to weeknight grilling or sheet-pan dinners.

Ingredients

• 1/4 cup The Olive Leaf unflavored extra virgin olive oil
• 1/4 cup fresh lemon juice
• 3 cloves garlic, minced
• 1 Tbsp fresh rosemary, chopped
• 1 Tbsp fresh thyme, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Whisk all ingredients in a bowl or shake in a jar until emulsified.
2. Marinate: Add up to 2 lb of meat or vegetables to a zip bag or container; pour marinade over and coat well.
3. Chill: Refrigerate at least 30 minutes or up to overnight (see timing guide below).
4. Cook: Remove from marinade and grill, roast, or pan-sear as desired.
   1. Discard used marinade, or boil for 3 minutes to use as a sauce.

Quick Timing Guide

• Chicken breasts/thighs: 1–4 hours (up to 12 hours for thighs)
• Pork chops/tenderloin: 1–4 hours
• Steak (sirloin/flank): 30–90 minutes
• Lamb chops: 1–3 hours
• Veggies (zucchini, peppers, mushrooms): 30–60 minutes

Tips & Swaps

• Milder bite: Add 1–2 tsp honey to balance the lemon.
• No fresh herbs? Use 1 tsp dried rosemary + 1 tsp dried thyme.
• Citrus twist: Sub half the lemon juice with Lemon White Balsamic for a glossy finish.
• Meal prep: Mix a double batch; it keeps 5–7 days refrigerated in a sealed jar.

Serve It With

Grilled chicken over greens, pork with roasted potatoes, or steak sliced over a grain bowl. Finish with a light drizzle of The Olive Leaf Lemon White Balsamic or Traditional Balsamic.