Citrus-Lemongrass Marinade

This bright-green, citrusy marinade from chef Josiah Citrin of Venice, California’s Charcoal is packed with fresh herbs. Use it on grilled chicken or as a finishing sauce for a whole grilled fish.

  • Total Time:
  • Servings: Makes 2 cups

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  • 1 cup fresh orange juice
  • 3/4 cup fresh lime juice
  • 2 garlic cloves
  • 1 stalk of fresh lemongrass, tender inner white bulb only, minced
  • 1/2 cup chopped cilantro leaves
  • 1/2 cup chopped mint leaves
  • 1/4 cup oregano leaves, tightly packed
  • Kosher salt

How to make this recipe

  1. In a blender, puree all of the ingredients until smooth, about 2 minutes. Season with salt.

Make Ahead

The marinade can be refrigerated for up to 1 week.

Contributed By Published June 2016

1073350 recipes/citrus-lemongrass-marinade 2016-05-05T16:44:44+00:00 Josiah Citrin fast|vegetarian|marinades-and-rubs june-2016 recipes,citrus-lemongrass-marinade 1073350

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