Lemon and Herbs Marinade

Submitted by Boomette

"A marinade that is good with chicken"

 

• Ready In: 2mins
• Ingredients: 9
• Yields: 125 ml

ingredients

• 59.14 ml fresh lemon juice
• 59.14 ml olive oil
• 14.79 ml white wine vinegar
• 2 garlic cloves, minced
• 2.46 ml salt
• 2.46 ml pepper
• 4 slice lemon zest (around 2 inches each)
• 2 bay leaves, cut in 4
• 29.58 ml fresh herbs (rosemary, oregano or parsley) or 9.85 ml dried herbs

directions

1. In a small bowl, with a whisk, mix lemon juice, oil, vinegar, garlic, salt and pepper. Add lemon zest, bay leaf and herbs, stir. (You can prepare this marinade in advance and put in hermetic jar. It will keep up to 2 days in the fridge).

Reviews

[Jubes]

A wonderful marinade that is quick and easy to prepare. I used fresh herbs from my garden- oregano, parsley and rosemary. Marinade was lovely for skinless chicken breast fillets that I left to marinate for about one hour before grilling. The chicken had a lovely lemon herb flavour and was very tender. Photos posted. Made for the February 2012 Recipe Swap in the Aus/NZ Forum.

 

[Sydney Mike]

So easy to put together, & so full of great flavor! Used it on chicken breasts this first time around, & am looking forward to trying it on Brussels sprouts, too! I had another sprouts recipe to work on for this meal, but another time . . . Thanks for a great keeper! [Made & reviewed in Zaar Stars Tag]

 

[SB61287]

Made for family this week & it was a huge hit!

 

[breezermom]

I marinated boneless skinless breasts for a bit over 2 hours....I noticed the lemon juice starting to cook the chicken, so I made sure I put it on the grill quickly once I noticed. The chicken breasts turned out very juicy and lemony. I can't wait to try this on asparagus like mikekey! Sounds great! Made for your win in Tic Tac Toe 2011!

 

[teresas]

My goodness, there are so many chefs trying this recipe. That's a really good sign. We loved it. I marinated my skinless/boneless chicken breast for 6 hours. They came out so tender and juicy. This is a keeper. I made as posted with the exception of cutting the recipe in half. Thanks for posting. :)