Cookbook:Chicken Marinade

Cookbook | Recipes

Ingredients

• 1/2 cup chicken broth
• 3/4 cup white wine
• 2 tbsp Worcestershire sauce
• 2 tbsp lemon pepper
• 3 tbsp cayenne pepper
• 1/4 cup honey
• 2 tbsp minced garlic
• 3 sprigs rosemary, finely chopped
• 1/4 cup extra-virgin olive oil
• 1 tbsp finely grated lemon zest
• 10 sprigs thyme, finely chopped
• 2 tbsp salt
• 2 tbsp black pepper

Procedure

1. Combine all ingredients in a gallon size zip-top bag. Refrigerate for up to 2 weeks.