Add amazing flavor to chicken, fish, pork, and more with this quick and easy low-carb recipe!
I used to have a reputation for making bad chicken dishes. I was always so worried about cooking it all the way through that it came out dry, tough, and tasteless. Often my solution was to hide the overcooked chicken in a thick, savory gravy. But embracing a low-carb lifestyle meant rethinking that flour-based strategy.
Enter this lemon-dill keto marinade! It has helped me consistently serve up tender, juicy chicken—sans carbo-loading. I love how simple this recipe is. All the ingredients are items I typically keep stocked in my pantry. Plus, it keeps well in the fridge for several days, so I can mix it up ahead of time for a weekend barbecue or family picnic. And it infuses light, fresh flavors into lots of proteins, from chicken breasts to pork chops, steaks, and even swordfish filets.
I’ve used this marinade with a variety of cooking methods, too. Whether you’re frying on the stovetop, roasting in the oven, or grilling outdoors, it helps ensure the best flavor and texture every time!
Tips for marinating success
This lemon-dill keto marinade recipe goes a long way. Use about half a cup per pound of chicken, pork, fish, or shrimp. That amount will coat the meat evenly and infuse it with bright flavor. For four chicken breasts, four pork chops, or two large fish fillets—about two pounds total—double the recipe to ensure complete coverage. Always marinate in a shallow dish or zipped bag to maximize contact, and toss occasionally for consistent flavor.
Here are my tips for marinating success with food safety in mind:
- Refrigerate meat or seafood while marinating—avoid letting these proteins sit out at room temperature.
- Pat protein dry before cooking to encourage crisp browning.
- Don’t reuse marinade that’s touched raw meat or seafood.
- If you want to serve the used marinade as a sauce, boil it for five minutes after removing the protein.
- Use glass or nonreactive containers.
- For delicate fish or shrimp, limit marinating time to less than an hour, as the acidic lemon juice can make them mushy.
How do I store leftovers?
If you’re not going to use this marinade right away, store it in an airtight container or glass jar with a tight-fitting lid. It’ll keep in the fridge for up to 5 days. You can also freeze it in a freezer-safe container or resealable bag for up to 3 months. Thaw overnight in the fridge. Give it a good whisking to recombine any ingredients that separated in the freeze-thaw process.
Similar recipes to try
Hungry for more quick and easy recipes that elevate simple proteins? Check out this Keto Chicken Marinade Recipe that brings in even more herbaceous flavors. If salmon is your go-to seafood choice, try this Easy Low-Carb Salmon Seasoning Recipe for a smoky, citrusy, herby change of pace. For a low-carb alternative to takeout, skip the thickening slurry in this Sugar-Free Teriyaki Sauce and use it to marinate beef cubes before stir-frying them with cauliflower and broccoli florets.
Lemon-Dill Keto Marinade
Ingredients
- 1/4 cup avocado oil
- 1/2 cup fresh lemon juice
- 2 teaspoons dill dried or fresh, chopped
- 1 tablespoon capers
- Pinch of pepper
- 3 tablespoons water
Instructions
- Whisk together the avocado oil, lemon juice, dill, capers, pepper, and water until everything is thoroughly combined and the mixture thickens slightly.
- Place your protein of choice in a shallow dish or resealable bag. Pour in the marinade, ensuring all pieces are evenly coated.
- Cover and marinate in the fridge for at least 1 hour, up to overnight for the deepest flavor.
- When you're ready to cook, remove the protein from the marinade and pat it dry for the best browning and texture.
- Discard any used marinade that has come into contact with raw meat or seafood.
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