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Lemon and Rosemary Marinade
3 lemons
1/4 cup fresh rosemary (2 tablespoons dried rosemary)
1/4 cup olive oil
1 to 2 cloves garlic, minced
2 tsp salt
1/2 tsp 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 to 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.
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