Ingredients

3​ large lemons
1/4 cup fresh rosemary (2 tablespoons dried rosemary)
1/4 cup ​olive oil
1 to 2 cloves garlic (minced)
2 teaspoons salt
1/2 teaspoon white pepper

Directions

Cut lemons in half and squeeze out the juice into a medium plastic or glass bowl. Add remaining ingredients and mix well.

Marinate chicken or pork for 1 to 2 hours in the mixture. The mixture can be made ahead of time and stored in an airtight container in the refrigerator for 1 week and in the freezer for up to 3 months.