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.
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.