Ever since my days working as a server in a fine-dining Italian restaurant, I’ve been absolutely smitten with all things Italian. Something that many people don’t realize about Italy is the fact that it’s a hyper-regional country. Culture and traditions drastically vary from region to region, and cuisine follows suit.

Today we’re talking about Tuscany, one of the more well-known regions in central Italy. Other than its wine and its pasta, of course, Tuscany is pretty famous for being Italy’s grill-loving and meat-obsessed region.

This Tuscan-inspired lemon, garlic and herb marinade embodies just about everything I love about Italian cooking. It’s made with the simplest ingredients but delivers SO. MUCH. FLAVOR. You can use it on just about anything, and it’ll taste absolutely unreal.

this Recipe for Later!

This Tuscan marinade is made with fresh, flavorful ingredients.

My absolute favorite thing about this Tuscan marinade recipe is the fact that it delivers a mega-punch of flavor despite having a pretty simple and straight-forward ingredients list. (Don’t you love when that happens??)

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DeLallo Extra Virgin Olive Oil

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Dried Oregano

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How to make this lemony Tuscan garlic and herb marinade:

Building off the simplicity of its ingredients, this Tuscan-inspired lemon garlic marinade couldn’t be easier to throw together. It’s the simplest 10-minute operation.

Here’s how you do it: Simply combine all of the ingredients in a medium bowl and whisk to combine. If you’re prepping for later use, you can combine all of the ingredients in a small jar and shake to combine.

That’s it! Seriously easy, right?

With the Tuscan garlic and herb marinade mixed and ready to go, you can use it immediately or pop it in the fridge for later use. (More on that in a sec!)

How long to marinate:

Marinating time will vary based on the type of protein you’d like to use. Because of the amount of lemon juice used in the marinade, it’s important not to marinate for too long, as it will really negatively affect the texture of meat. (Mushy, mealy meat = no good.)

Make-Ahead AND Meal Prep:

Great news for meal preppers: despite the suggested marinating periods for this Tuscan marinade, you can still prep the marinade itself well in advance.

To make it ahead of time, simply prep the marinade and store it in a jar or an airtight container in the refrigerator. The marinade will keep for up to 5 days. When you’re ready to start marinating (based on the suggested marinating periods, above), simply pour the marinade over whatever meat or veggies you’re using it on – easy peasy!

And a little bonus for prepping in advance? The flavors of the Tuscan marinade meld together even more as the marinade sits.

How to use this Tuscan lemon garlic marinade recipe:

The beauty of this marinade is its versatility; consider it your go-to all-purpose lemon garlic marinade. You can use it on pretty much anything, and it’ll taste delicious no matter what.

A few of our favorite ways to put this Tuscan garlic and rosemary marinade to use:

• Boneless skinless chicken. Chicken breasts and thighs take to this lemony marinade really well. We love skewering them up into kebabs but you can, of course, grill ’em up whole.
• Whole chicken. One of my favorite things in the entire world is a grilled whole chicken, with crispy-charred skin and juicy meat. The lemon, garlic and rosemary in the marinade are perfect for whole chicken!
• Veggies! This lemony garlic and herb marinade works on pretty much every veggie imaginable – grilled potatoes are my personal favorite, and grilled Tuscan cauliflower steaks make for the heartiest vegan-friendly grilled dinner!
• Seafood. I suggest a sturdy white fish (like swordfish) or shellfish (such as shrimp or scallops).
• Pork. This lemon and rosemary marinade works beautifully on individual pork chops or whole pork tenderloin.
• Beef and Lamb. A lemon garlic marinade might not be the first thing you think of when it comes to red meat, but it’s a surprisingly delicious pair. Hellooo, garlicky rosemary lamb (grilled chops = love) and Grilled Tuscan Steak (ribeye, NY strip, flank steak are all fantastic!).

What to serve with your grilled Tuscan-style goodies:

• My #1 pick = grilled potatoes. This grilled fries recipe calls for many of the same ingredients you’ll already have on hand for the marinade!
• Make a simple salad. Toss your favorite greens in an easy vinaigrette (this All-Purpose Vinaigrette is my go-to!) with some tomatoes, bell peppers, cucumbers, or whatever fresh veggies you love most.
• Or, make a slightly more special salad. You can never go wrong with a good Caprese salad (I like drizzling mine with pesto for extra umph!) or a satisfying Panzanella (I like to grill my bread for extra flavor).
• OR! Whip up quick Grated Zucchini Salad, one of my favorite no-cook summery dishes.
• This Sundried Tomato Pasta Salad is simple to make and is perfect for feeding a crowd! Always a hit at summer parties.

My ideal plate? Lemony Tuscan chicken skewers served with a simple arugula salad (dressed in a little olive oil, lemon juice, and tossed with shaved parm) and some grilled potatoes (tossed in olive oil and garlic powder, and finished with a little sprinkle of parm). Simple. Flavorful. Perfect.

I cannot wait for you to try this Tuscan Marinade! It’s lemony, garlicky, herbaceous goodness, and I’m 100% positive you’ll love it.

If you do give it a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations!

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Tuscan Marinade with Lemon, Garlic and Herbs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Jess Larson
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 3/4 cup marinade 1x
• Category: Sauces & Condiments
• Method: No-Cook, Grilling & Smoking
• Cuisine: Italian
• Diet: Vegan

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Description

A bold & flavorful Tuscan marinade, inspired by my favorite flavors of Tuscany: lemon, garlic, & fresh rosemary. Calling for 6 simple ingredients & made in 10 minutes or less, this Tuscan-style lemon garlic marinade is the easiest way to add TONS of flavor to your grilled favorites.

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Ingredients

Scale 1x2x3x

• 2 pounds meat or veggies of choice
• ⅓ cup olive oil
• 2 lemons, zested and juiced
• 6 cloves garlic, grated or crushed
• 4 sprigs fresh rosemary, broken in half or roughly chopped
• 1 tablespoon dried oregano
• ½–1 teaspoon crushed red pepper flake (depending how spicy you like it)
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper

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Instructions

1. Mix the Tuscan garlic and herb marinade: Add the olive oil, lemon zest, lemon juice, garlic, rosemary, oregano, crushed red pepper flake, kosher salt and ground black pepper to a medium bowl or jar. Whisk or shake to combine. Set aside, or store in an airtight container in the refrigerator for up to 5 days.
2. Marinate: Pour the Tuscan marinade over your meat or veggies of choice. Cover and marinate in the refrigerator for the recommended marinating time (see Recipe Notes, below). 
3. Grill as desired. Enjoy!

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Equipment

DeLallo Extra Virgin Olive Oil

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Notes

• Suggested marinade time: Marinating time will vary based on the type of protein you’d like to use. Because of the amount of lemon juice used in the marinade, it’s important not to marinate for too long, as it will really negatively affect the texture of meat. Having tested this Tuscan lemon garlic marinade on a variety of different proteins with a variety of different marinating times, here’s what we suggest:
  • Seafood – at least 20 minutes and no more than 1 hour.
  • Chicken and pork – at least 4 hours and up to 6 hours for maximum flavor.
  • Beef and lamb – at least 12 hours and up to 24 hours for maximum flavor.
  • Veggies – at least 20 minutes and up to 24 hours.

• 10-Minute Meal Prep: If you’d like to marinate something later in the week, I suggest making the marinade in advance, whenever you’re meal prepping for the week. Store it in a jar or an airtight container for up to 5 days – the flavors meld together even more as the marinade sits. At least 4 hours before you’re ready to hit the grill, simply pour the marinade over whatever meat or veggies you’re using it on – easy peasy!

Recipe by Jess Larson, Plays Well With Butter | Photography by Eat Love Eat

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