Lemon Marinade And Sauce For Poultry
Description
This vibrant lemon marinade and sauce is a versatile pantry staple that transforms ordinary poultry into a restaurant-quality meal. The combination of bright lemon juice, salty soy sauce, and rich brown sugar creates a complex flavor profile that is both zesty and indulgent. It works equally well as a quick basting sauce during the final minutes of grilling or as a deep-penetrating marinade for overnight tenderizing. The cornstarch ensures a glossy, clingy texture that coats the meat beautifully. Ideal for weeknight dinners, summer BBQs, or meal-prepping chicken breasts, this recipe is simple, quick, and delivers consistent results every time.Ingredients
Directions
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In a small saucepan, whisk together the brown sugar and cornstarch until well combined and no lumps remain.
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Stir in the lemon juice, water, and soy sauce, blending thoroughly until the mixture is smooth.
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Place the saucepan over medium heat and bring the mixture to a boil, stirring frequently.
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Once boiling, add the chopped green onions and immediately reduce the heat to low.
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Continue to stir constantly until the sauce thickens and returns to a gentle bubble, about 1-2 minutes.
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Remove from heat. Use immediately to baste poultry during the last few minutes of grilling, or cool completely before using as a marinade.
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 53.3kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 639.9mg27%
- Total Carbohydrate 12.6g5%
- Dietary Fiber 0.4g2%
- Sugars 8.4g
- Protein 1.1g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To use as a marinade, place 2 to 3 pounds of chicken pieces in a heavy plastic bag. Pour the cooled sauce over the chicken, seal the bag, and turn to coat all sides. Marinate in the refrigerator for 2 hours to overnight. When grilling, reserve some of the unused marinade (or make a double batch) to brush on the chicken during cooking. Do not use marinade that has touched raw meat unless it is boiled first.
This sauce pairs beautifully with grilled chicken thighs, breasts, or wings. It also works well as a dipping sauce for fried chicken or spring rolls.
Store leftover sauce in an airtight container in the refrigerator for up to 1 week. Reheat gently on the stove or in the microwave, adding a splash of water if it has thickened too much.
For added heat, stir in 1/2 teaspoon of crushed red pepper flakes or a dash of hot sauce. For a garlic kick, add 1 minced garlic clove or 1/2 teaspoon of garlic salt when mixing the ingredients.
