Best 4 Thyme Shallot And Lemon Marinade Recipes
**Lemon Thyme Marinade Recipe**:
Looking for a zesty and flavorful marinade that will elevate your grilled dishes to new heights? Try our Thyme, Shallot, and Lemon Marinade.
The marinade is a harmonious blend of fresh thyme sprigs, minced shallots, garlic, olive oil, lemon juice and zest, honey, Dijon mustard, salt, and pepper. This marinade infuses your meat, chicken, or vegetables with a burst of citrusy, savory, and subtly sweet flavors.
Whether you're grilling chicken breast, lamb chops, or a platter of vegetables, this marinade will add a delightful layer of flavor to your meal. Prepare to tantalize your taste buds with this easy-to-make marinade that will transform your grilling experience.
**Additional Recipes in the Article**:
* **Thyme and Lemon Grilled Chicken Breast**: A simple yet flavorful grilled chicken dish enhanced by the zesty thyme and lemon flavors.
* **Grilled Lamb Chops with Thyme-Shallot Marinade**: Treat yourself to succulent grilled lamb chops marinated in our aromatic marinade for an unforgettable meal.
* **Grilled Vegetables with Thyme Marinade**: Elevate your grilled vegetables with the addition of our flavorful thyme marinade, resulting in a delightful side dish or vegetarian main course.
* **Thyme-infused Vinaigrette Dressing**: Create a refreshing vinaigrette dressing with the wonderful flavors of thyme, lemon, and shallots. Drizzle it over your favorite salads, grilled dishes, or even roasted potatoes for a burst of freshness.
These recipes are not just delicious, but they also demonstrate the versatility of our thyme, shallot, and lemon marinade. Get ready to impress your family and friends with your culinary skills as you explore the various ways to use this marinade in your dishes.
**Optional Conclusion**:
With its perfect balance of savory, citrusy, and sweet flavors, our thyme, shallot, and lemon marinade is a must-try for any grilling enthusiast. So gather your ingredients, fire up the grill, and let the flavors do the talking. Enjoy!
THYME, SHALLOT, AND LEMON MARINADE
This classic marinade pairs nicely with almost any meat, particularly shellfish and fish fillets. Don't marinate shellfish for longer than twenty minutes; the acid in the lemon juice will cook the flesh.
Provided by Martha Stewart
Yield Makes 2/3 cup; enough for 2 pounds of meat or fish
Number Of Ingredients 7
Steps:
- Whisk together juice, wine, and oil in a shallow nonreactive dish. Arrange meat or fish in a single layer in dish; turn to coat. Evenly scatter thyme, shallots, and lemon slices over fish. Cover; refrigerate, turning meat occasionally.
- Remove meat or fish from refrigerator, and let it come to a cool room temperature before cooking. Season with salt and pepper. Cook as desired.
MARINATED LONDON BROIL
Steps:
- Mix shallots, soy sauce, olive oil, thyme, hot sauce and lemon juice together in a non-reactive broiling pan. Score the steak, place it in the pan and turn in the marinade. Marinate for at least 2 hours at room temperature or up to 24 hours refrigerated. If refrigerated, turn the steak in the marinade occasionally. Drain off marinade and put into a saucepan. Place steak under broiler at 1 inch from the heat for 3 to 4 minutes on each side for rare, for 4 to 5 minutes on each side for medium. Leave the broiler door slightly ajar, so the heat stays on and air circulates. Meanwhile bring marinade to the boil. Remove from heat. Carve the meat in thin diagonal slices across the grain. Arrange the slices on a warm platter. Pour the carving juices and the marinade over the meat. Decorate with cress.
THYME, SHALLOT, AND LEMON MARINADE
Steps:
- Whisk together 3 tablespoons fresh lemon juice, 3 tablespoons dry white wine, 2 tablespoons extra-virgin olive oil, leaves from 1 bunch fresh thyme (12 to 15 sprigs), 2 thinly sliced shallots, and 1 lemon, sliced into 1/4-inch rounds in a shallow nonreactive dish. Makes enough for 2 pounds of meat or fish. Refrigerate until ready to use, up to 1 day.
CHICKEN BREASTS WITH LEMON
In this recipe, which Pierre Franey brought to The Times in 1992 in one of his 60-Minute Gourmet columns, two teaspoons of lemon zest are added to a simple sauce of lemon juice, thyme, garlic and shallots. It is, at once, lively and elegant. To round it out, it needs a sturdy accompaniment. Mr. Franey suggested mashed potatoes with garlic and basil, with just a little olive oil swirled in.
Provided by Pierre Franey
Categories dinner, easy, quick, weekday, times classics, main course
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season flour with salt and pepper, and dredge the chicken all over. Remove the excess flour.
- Heat the oil in a heavy skillet large enough to hold the chicken pieces in one layer. Add chicken and cook, uncovered, over medium heat for 5 minutes or until lightly browned.
- Flip the chicken and cook for 5 minutes more, or until cooked through. Carefully remove the oil from the skillet, leaving the chicken. Discard the oil.
- Add the thyme, shallots and garlic, and cook for about a minute. Do not burn the garlic. Add the lemon rind, the lemon juice and the broth.
- Scrape the skillet to dissolve the brown particles that cling to the bottom. Add the butter, and cook for 3 minutes longer. Serve immediately.
Nutrition Facts : @context http, Calories 396, UnsaturatedFat 10 grams, Carbohydrate 16 grams, Fat 18 grams, Fiber 1 gram, Protein 41 grams, SaturatedFat 6 grams, Sodium 584 milligrams, Sugar 1 gram, TransFat 0 grams
Tips:
- Use fresh thyme, shallots, and lemon zest for the best flavor.
- If you don't have fresh thyme, you can use 1 teaspoon of dried thyme.
- If you don't have shallots, you can use 1/2 cup of chopped onion.
- If you don't have lemon zest, you can use 1 tablespoon of lemon juice.
- Let the meat marinate for at least 30 minutes, but no longer than 24 hours.
- When grilling the meat, cook it over medium heat to prevent it from burning.
- If you are using a gas grill, heat the grill to medium-high and cook the meat for 8-10 minutes per side, or until cooked to your liking.
- If you are using a charcoal grill, heat the coals to medium-hot and cook the meat for 10-12 minutes per side, or until cooked to your liking.
- Serve the meat with your favorite sides, such as grilled vegetables, roasted potatoes, or a salad.
Conclusion:
This thyme, shallot, and lemon marinade is a great way to add flavor to your grilled meats. It is easy to make and can be used on a variety of meats, including chicken, beef, pork, and fish. The marinade is also versatile and can be used for grilling, roasting, or baking. So next time you are looking for a flavorful marinade, give this thyme, shallot, and lemon marinade a try. You won't be disappointed!
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