- 3 large lemons
- 1/4 cup/60 mL fresh rosemary (2 tablespoons dried rosemary)
- 1/4 cup/60 mL olive oil
- 1-2 cloves garlic, minced
- 2 teaspoons/10 mL salt
- 1/2 teaspoon/2.5 mL white pepper
Cut lemons in half and squeeze out the juice into a medium plastic or glass bowl. Add remaining ingredients and mix well. Marinate chicken or pork for 1-2 hours in the mixture. The mixture can be made ahead of time and stored in an airtight container in the refrigerator for 1 week and in the freezer for up to 3 months.



