Prep 10 mins
Cook 0 mins
This marinade gives a wonderful flavor to chicken. There is enought marinade for 10 Breasts, or 10 legs with thighs or 20 thighs or 20 drumsticks Bake the chicken in your usual manner
- 3⁄8 cup fresh lemon juice
- 1⁄4 cup soy sauce
- 3⁄4 cup vegetable oil
- 4 cloves garlic, crushed
- 1 1⁄2 teaspoons crushed dried rosemary
- Place all the ingredients in a blender or food processor, blend well.
- Pour over chicken and marinate for at least 4 hours or overnight.
The rosemary in this marinade is perfect...not over powering. I used 4 cloves of our garlic and made a low sodium soy sauce and whipped it up with the stick blender. I used 3 legs/thighs and baked them for 45 minutes. The flavour was absolutely lovely. I still have lots for another dinner. I will be trying this marinade with boneless, skinless breasts next time. Thank you Bergy for sharing.
I used boneless, skinless breasts for this recipe. Had company coming for dinner, had to find a marinade without vinegar as a friend is allergic to vinegar. I cut the chicken into strips, threw all in a ziploc bag for about 5 hours, and it was cooked on the indoor grill. I only got a small bite, but the flavor was very light. Would work well with a bit heavier side dish. Everyone really liked it. Will make again!
I used thighs and drumsticks, and added a little extra garlic. This is a fantastic marinade, and I can't wait to try it with pork. The flavors are wonderful, and did it ever smell yummy as it cooked! Great recipe Bergy. Thank you for posting.