Recipe by heather in Ont,
This marinade can be used for seafood, vegetables, chicken, and pork chops. General rule seafood & vegetables should only marinade for 30 minutes and chicken & pork or larger cuts of meat 1 hr to 24 hrs. Found this recipe in a Betty Crocker grilling brochure.
Top Review by FriendlyChefy
This was good on our shrimp. I marinated for 1/2 hour. We liked the thyme and basil mix with the lemon. Not too lemony, just right balance with the herbs. Thanks for sharing!
- 1⁄3 cup olive oil or 1⁄3 cup vegetable oil
- 1⁄4 cup lemon juice
- 1 tablespoon chopped fresh basil or 1 teaspoon dried basil leaves
- 2 teaspoons chopped fresh thyme or 1⁄2 teaspoon dried thyme leaves
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 cloves garlic, finely chopped
Directions See How It's Made
- Mix all ingredients in dish or plastic Ziploc bag.
- Add meat of your choice (approximately 1 lb of fish or seafood, 1 lb of boneless chicken or 3 1/2 lbs of bone in chicken, 1 lb pork chops).
- Turn to coast with marinade.
- Cover dish or seal bag and refrigerate at least 30 min for seafood and vegetables and no more than 24 hours for chicken or pork.
- Remove meat from marinade; reverse marinade.
- Grill meat as desired, brushing occasionally with marinade.
- Heat remaining marinade to boiling to serve as sauce with grilled meat (with the exeption of the chicken).
- Important to bring the marinade to a full boil for 1 min to destroy any bacteria that may have been transferred back and forth when the marinade was brush on the uncooked meat.