Prep 5 mins
Cook 0 mins
With the end of the holiday season, I'm ready to return to more normal eating habits. Breaking out my little George Foreman and looking for ways to prepare chicken, fish and vegetables. Came across this on another site and thought it would work well with poultry or zucchini or potatoes.
- 59.14 ml olive oil
- 59.14 ml water (or use more oil if you are not concerned about calories)
- 59.14 ml lemon juice
- 2 garlic cloves, pressed
- 4.92 ml dried thyme
- 4.92 ml dried rosemary
- 2.46 ml lemon zest
- Mix all ingredients together in a small bowl or resealable bag.
- The orginal recipe did not include marinating times but I would suggest at least 2 hours for chicken, preferably overnight. Since fish tends to cook in marinades, 30 minutes should do. For vegetables, firmer vegetables can go longer but something like zucchini or yellow squash might be ready in 20-30 minutes.
I too marinated my chicken in the marinade overnight and the flavor was delicious! I will try it on pork tenderloin next time and see how we like it. Thank you!
I used this last night when making chicken...I omitted the thyme and used doubled the rosemary...I also used a little extra lemon juice and no water. Next time I will marinade overnight! Thanks for the great recipe!
Excellent lower fat marinade! I made this with fresh herbs from the garden and used it for loin pork chops! The flavours were great with this type of meat. I changed nothing, but as I was cooking for 6 people, I doubled up on the quantities. Thanks Toni - made for Photo Tag! FT:-)