photo by JoyfulCook
- Ready In:
- Whisk ingredients together in a small bowl. Place meat, poultry, fish, or vegetables in zipper lock bag or in shallow, nonreactive pan. Pour marinade over contents and seal or cover. Turn zipper lock bag or stir contents of pan occasionally to evenly distribute marinade.
- Prepare 1/2 cup marinade per pound of meat. See description for suggested use of rosemary.
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Delicious! I marinated the chicken breasts for about 5 hours, then grilled. They smelled amazing and I couldn't wait to eat. We had unexpected company and had to put dinner on hold for 3 hours. We covered the chicken with foil and kept it warm in the oven. I was sure it had dried out, but it was still juicy and flavorful. I'm looking forward to making this recipe again and eating right off the grill. Thanks for posting!
RECIPE SUBMITTED BY
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!