Lemon-Rosemary Marinade

Submitted by admin on Mon, 08/17/2009 - 22:31
in
0
Your rating: None

Summary

Yield0
RecipesMarinades

Description

This recipe makes a mere 1/3 cup marinade, but, slight as that may seem, it adds a powerful amount of flavor to white-meat chicken. Use it as a tenderizing marinade, or brush it onto poultry as it grills. One batch is perfect for about 10 ounces of skinless boneless chicken.

Ingredients

  • 1/4 cup hot water

  • 2 teaspoons vegetable oil

  • 3/4 teaspoon dried rosemary leaves,crumbled

  • 1 medium garlic clove, minced

  • 1/8 teaspoon salt

  • 1/2 teaspoon grated lemon zest

  • 1/8 teaspoon freshly ground black pepper

  • 2 tablespoons fresh lemon juice

Instructions

In heatproof glass measuring cup, pour hot water over rosemary; let cool. Stir in zest, juice, oil, garlic, salt and pepper. Cover and refrigerate until ready to use, up to 1 week.