Lemon-Rosemary Marinade

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Lemon-Rosemary Marinade

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.


  • 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


  • 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.

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