The lemon marinade and sauce for poultry is a classic accompaniment that enhances the flavor of chicken and other white meats. Its origin dates back to culinary traditions where the acidity of lemon combined with the sweetness and salinity of soy sauce and other potent ingredients allowed not only to tenderize the meat but also to impart a fresh and delicious aroma. This type of sauce is very popular in different regions of Latin America, although it may be known by various names depending on the country. For example, in Mexico, citrus marinades are commonly found under the name "adobo de limón," while in countries like Peru and Colombia, sauces with a similar lemon touch are a fundamental part of grilled or roasted chicken preparations. Regardless of the name, the combination of lemon with umami ingredients and spices has remained a culinary secret for achieving juicy, flavorful poultry with an appetizing glaze.
Marinated lemon sauce for poultry
How to prepare Marinade and Lemon Sauce for Poultry
Ingredients: Brown Sugar, Cornstarch, Lemon Juice, Water, Soy Sauce, Green Onion, Garlic Salt, Garlic, Margarine, Lemon Pepper.
Preparation Steps:
Mix the cornstarch and brown sugar in a small saucepan.
Incorporate the remaining ingredients except for the onions.
Mix well and heat until boiling.
Add the onions and immediately reduce the heat.
Stir constantly until the sauce thickens and bubbles.
Use this sauce to baste the poultry during the last minutes of grilling.
You can also use this sauce as a marinade.
Place the sauce in a sturdy plastic bag along with 2 to 3 pounds of chicken pieces and marinate from 2 hours to overnight, turning the bag to coat all sides of the meat.
Use the leftover sauce to brush the chicken while it roasts.
This recipe can easily be doubled.
Ingredients (10)
- Brown Sugar
- Cornstarch
- Lemon Juice
- Water
- Soy Sauce
- Green Onion
- Garlic Salt
- Garlic
- Margarine
- Lemon Pepper
Instructions (11 steps)
- 1 Mix the cornstarch and brown sugar in a small saucepan
- 2 Add the remaining ingredients except for the onions
- 3 Mix well and heat until boiling
- 4 Add the onions and immediately reduce the heat
- 5 Stir constantly until the sauce thickens and bubbles
- 6 Use this sauce to glaze the poultry during the last minutes of grilling
- 7 You can also use this sauce as a marinade
- 8 Place the sauce in a sturdy plastic bag along with 2 to 3 pounds of chicken pieces and marinate from 2 hours to overnight
- 9 turning the bag to coat all sides of the meat
- 10 Use the leftover sauce to baste the chicken while it roasts
- 11 This recipe can easily be doubled