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.
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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
How to Make It
In a blender, puree all of the ingredients until smooth, about 2 minutes. Season with salt.
The marinade can be refrigerated for up to 1 week.
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