Basic lemon-herb marinade
2
Points®
Temps total: 10 min • Préparation: 10 min • Cuisson: 0 min • Portions: 5 • Difficulté: Facile
Every cook needs a versatile marinade recipe in their back pocket. This one can be enlisted into service in multiple ways so you may wish to double or triple the recipe. Use it as it is used here to marinate chicken, but also try it with beef, pork, or lamb—even brushed on salmon before cooking. Store any unused marinade in a jar in the refrigerator to use as your go-to dressing for salad greens or as a flavour-packed sauce for cooked vegetables. Just be sure to discard any marinade that has been used on meat once you're ready to cook it.
Ingrédients
Olive oil
2 tbsp(s)
Garlic
3 clove(s), large, minced
Lemon zest
1 tbsp(s), grated
Fresh lemon juice
2 tbsp(s)
Fresh thyme
1 tbsp(s), chopped
Rosemary
2 tsp(s), chopped
Table salt
1 tsp(s)
Black pepper
¾ tsp(s)
Instructions
1
Whisk together all ingredients. Use about 2 tablespoons per pound of chicken, or 1 tablespoon for each 4- or 5-ounce thigh or skinless boneless breast. Place the meat in a zip- close plastic bag and add the marinade. Squeeze out air, seal the bag, and turn to coat the chicken. Refrigerate chicken breasts or thighs for up to 4 hours and bone-in chicken pieces up to overnight.
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