Prep 10 mins
Cook 20 mins
This is THE most AWESOME grill marinade I've ever tasted in my life! I don't know where my Mom got this, but there is no match that I've ever known of...it is simplicity and freshness, yet rich, robust and succulent! I haven't told you this one yet, because I was entering it in a grilling contest for a Weber grill, but I can't hold back any longer! It is wonderful for chicken breasts and also for lamb. My Mom used to make chicken and lamb kabobs with this marinade and we always wanted more!!! NOTE: Prep time does not include the 24-48 hours marinating time. UPDATE: My grill has died....So in desperation to taste this chicken again, I tried Bobo3039's suggestion about baking it in a 350 degree oven...Results were wonderful!!! (Still missed that charcoal essence, but one must "roll with the punches" and make do...In this case, Bobo3039 was right on the money!)
- 1⁄2 cup olive oil
- 1⁄4 cup lemon juice
- 1 teaspoon salt
- 1 teaspoon thyme
- 1 teaspoon marjoram
- 1⁄2 teaspoon pepper
- 1 garlic clove, minced
- 1⁄2 cup finely chopped shallot
- 1⁄4 cup snipped parsley
- 1 1⁄2-2 lbs chicken breasts, whole or 1 1⁄2-2 lbs lamb, cut in chunks
- Mix all ingredients together (except meat) and whisk thoroughly.
- Put cleaned and dried meat in a large 8 x 11-inch glass baking pan and pour marinade over all, being sure to coat well.
- Cover with plastic wrap and let marinate in refrigerator for 24 to 48 hours.
- Drain meat and grill, basting with marinade until meat is cooked through.
- NOTE: This is excellent served leftover, cold on a Caesar salad!
This is our new favorite chicken and I make it at least once a week now! My only problem is I can never find shallots so I use green onion or regular onions instead. Also I have to use an oven instead so I set that to 350 and cook for 35 mins. I have marinated it for 5 hours and 48 and to me it tasted just as good marinating it less! This is sooo good and me and my hubby thank you for the recipe!
VERY VERY GOOD! Made exactly as recipe directed but used 1T dried chopped onions. The only reason I'm not giving this 5 stars is that it just felt overly-oily to me. I'm definitely going to make this again, but will cut the olive oil in half. Thanks for sharing!
I marinaded my lamb breast for 48 hours in the fridge and then grilled low and slow like pork ribs for 2 1/2 hours...I poured the marinade on top of the fat side of the lamb and it created a crust that my hubby loved the best...I have chicken breasts marinading now that I will grill on Saturday...this is a very good recipe...it frustrates me when I read other reviews that they don't have the right ingredients, make it anyway, and then criticize the original recipe...if you substitute or omit or don't marinade it long enough...please don't give a bad review for your mistake...I also don't understand the complaints of it being too lemony... 1/4 cup??? with all the wonderful herbs in this recipe??? the lemon juice is really just enough to be a tenderizer...this is a tasty and simple recipe and I strongly recommend it...