White Wine Cooler Marinade
"Wine, sprite, lime juice, fresh herbs, garlic and a bit of olive oil come together in less than five minutes, and make a very nice marinade for chicken. Would probably do well on pork too, though I have only done it with chicken."
- Ready In:
- 15mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 4 chicken breast fillets
- 1 cup dry white wine
- 3⁄4 cup Sprite
- 3 garlic cloves, pressed
- 3 tablespoons olive oil
- 1 lime, juice of
- 1 bunch fresh basil, chopped
- 1 bunch fresh thyme, chopped
- 3 mint leaves, crushed
- sea salt
- ground pepper
- 1 pinch cayenne (optional)
directions
- Mix all ingredients together in a large bag or glass bowl, mix or shake until fully mixed.
- Marinade chicken overnight, or at least six hours. Remove chicken, discard marinade.
- Grill to perfection!
- Enjoy!
- This works for bone-in chicken as well.
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RECIPE SUBMITTED BY
I have lived in many exciting places including Hawaii, Nothern and Southern California, Colorado, Oklahoma(ok, not so exciting), Dijon, France, and now reside in Southern Germany with my wife, who is German. I started to grow chiles about 4 years ago because we just can't get jalapenos, serranos, habs, anaheims, and poblanos here. Now my balcony is full of chile plants.
I studied French at the Uni, and expected to marry a French gal, but as fate would have it, I met and fell in love with a German gal. So, now I live in Germany, and have picked up a third language, and love living here and am very happy. I am working on an MBA, and teaching English as a Second Language, and selling chiles, homemade ristras, and homemade chile marmalades to help finance the MBA. I am trying to open the German's eyes so they realize there are more than just green and red chiles in the world.
I started cooking while serving at a Mexican resataurant in Sacramento, Ca., and have enjoyed it ever since. My love of spicy food goes back twenty years. It started with black pepper, and over the years has worked itself into a passion for chiles, and all that is spicy.
You may notice I always give four or five stars. That is because I only bother rating a recipe if it is worth four or five, and if I will be making it again, and or often.
