Cookbook:Chicken Marinade
Appearance
Chicken Marinade | |
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Category | Marinade recipes |
Yield | 2¾ cups (700 ml/1.5 US pt) |
Time | 2 minutes |
Difficulty |
NUTRITION FACTS | |
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Serving Size: | 1 tablespoon (15 ml) |
Servings Per Recipe: | 46 |
Amount per serving | |
Calories | 21 |
Calories from fat | 11 |
Total Fat | 1.2 g |
Saturated Fat | 0.2 g |
Cholesterol | 0 mg |
Sodium | 278 mg |
Total Carbohydrates | 1.7 g |
Dietary Fiber | 0 g |
Sugars | 1.6 g |
Protein | 0.1 g |
Vitamin A | 0% |
Vitamin C | 0% |
Calcium | 0% |
Iron | 0% |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
This is a recipe for a marinade used to impart flavor to chicken before cooking.
Ingredients
[edit | edit source]- ½ cup (125 ml/4.2 US fl oz) chicken broth
- ¾ cup (185 ml/6.3 US fl oz) white wine
- 2 tbsp Worcestershire sauce
- 2 tbsp lemon pepper
- 3 tbsp cayenne pepper
- ¼ cup (85 g/3.0 oz) honey
- 2 tbsp minced garlic
- 3 sprigs rosemary, finely chopped
- ¼ cup (60 ml/2.0 US fl oz) extra-virgin olive oil
- 1 tbsp finely grated lemon zest
- 10 sprigs thyme, finely chopped
- 2 tbsp salt
- 2 tbsp black pepper
Procedure
[edit | edit source]- Combine all ingredients in a gallon size zip-top bag.
- Refrigerate for up to 2 weeks before using to marinate chicken.
- To use, proceed as directed in given recipe OR submerge chicken in marinade and let rest for several hours in the fridge before cooking.
Notes, tips, and variations
[edit | edit source]- Do not store and/or reuse this marinade once it has been in contact with raw meat.