Lemon chicken marinade

Lemon chicken is great on salad, in wraps, or in rice bowls.

Mechanic

A weight-based Mediterranean marinade built on a 1.6:1 ratio of fat to acid (80 g oil : 50 g lemon juice). Lemon zest does more flavour work than the juice alone; don’t skip it. MSG rounds out the savouriness, so you can use less salt.

Ingredients

• 80 g extra-virgin olive oil
• 50 g fresh lemon juice (about 1 large lemon)
• zest of 1 lemon
• 25 g garlic cloves, minced (3–4 large)
• 5 g dried oregano
• 3 g sweet paprika
• 4 g black pepper, freshly cracked
• 2 g dried thyme
• 7 g kosher salt
• 2 g MSG

Method

Whisk all ingredients together. Taste: it should be sharply lemony, well-seasoned, and fragrant.

Add protein and coat thoroughly. Marinate in the fridge: 30 minutes for thin cuts, up to 12 hours for bone-in pieces or whole breasts.

To serve

On chicken kebabs, spatchcocked chicken, or thighs. Works for pork as well.

Notes

• Increase paprika to 6 g for deeper colour on the grill.
• Hold back a portion before adding raw meat and use it as a basting liquid.