From Pith to Pulp: Herb-Lemon Zest Rub

Name: Herb-Lemon Zest Rub
Yield: Enough for 2-3 lbs of chicken, lamb, or fish
Ingredients: 3 tablespoons fresh lemon zest (about 3 large lemons); 2 tablespoons fresh rosemary, finely chopped; 1 tablespoon fresh thyme leaves, finely chopped; 2 cloves garlic, grated or minced; 1½ teaspoons kosher salt; 1 teaspoon cracked black pepper; 2 tablespoons olive oil (just enough to bind)

Say goodbye to bland and hello to bold.

This Herb–Lemon Zest Rub is your secret weapon for instantly elevating chicken, lamb, or fish with fresh flavor. Packed with lemon zest, herbs, and the perfect amount of garlic and olive oil, this rub creates a beautiful crust that caramelizes as it cooks.

Whether you're roasting a whole chicken or grilling a simple filet of fish, this blend brings that "something special" every time!

Herb-Lemon Zest Rub

Chef Wes Kent

Servings

Enough for 2-3 lbs of chicken, lamb, or fish

Just the flavor you have been missing!

Ingredients

3 tablespoons fresh lemon zest (about 3 large lemons)
2 tablespoons fresh rosemary, finely chopped
1 tablespoon fresh thyme leaves, finely chopped
2 cloves garlic, grated or minced
1½ teaspoons kosher salt
1 teaspoon cracked black pepper
2 tablespoons olive oil (just enough to bind)

Directions

Make the Rub

In a small bowl, combine lemon zest, rosemary, thyme, garlic, salt, and pepper.
Add just enough olive oil to moisten into a paste-like consistency.

Apply

Rub generously over meat, poultry, or fish. For chicken or lamb, get the paste under the skin if possible. For fish, spread on the flesh side before cooking.

Marinate

Let sit at least 30 minutes at room temperature or up to 6 hours in the refrigerator to allow the oils in the zest to permeate.

Cook

Roast, grill, or sear as desired. The zest will caramelize slightly, giving a fragrant citrus-herb crust.

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