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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (119g) Recipe makes 8 servings |
||
| Calories 276 | ||
| Calories from Fat 192 | (69%) | |
| Amount Per Serving | %DV | |
| Total Fat 21.4g | 32% | |
| Saturated Fat 4.1g | 20% | |
| Monounsaturated Fat 13.1g | ||
| Polyunsaturated Fat 3.1g | ||
| Trans Fat 0.1g | ||
| Cholesterol 54mg | 18% | |
| Sodium 347mg | 14% | |
| Potassium 245mg | 7% | |
| Total Carbohydrate 2.7g | 0% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 0.2g | ||
| Protein 18.1g | 36% | |
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By: Stacky5
Sep 13, 2005
This is THE most AWESOME grill marinade I've ever tasted in my life! I don't know where my Mom got this, but there is no match that I've ever known of...it is simplicity and freshness, yet rich, robust and succulent! I haven't told you this one yet, because I was entering it in a grilling contest for a Weber grill, but I can't hold back any longer! It is wonderful for chicken breasts and also for lamb. My Mom used to make chicken and lamb kabobs with this marinade and we always wanted more!!! NOTE: Prep time does not include the 24-48 hours marinating time. UPDATE: My grill has died....So in desperation to taste this chicken again, I tried Bobo3039's suggestion about baking it in a 350 degree oven...Results were wonderful!!! (Still missed that charcoal essence, but one must "roll with the punches" and make do...In this case, Bobo3039 was right on the money!)
SERVES 8
Ingredients
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 1 teaspoon salt
- 1 teaspoon thyme
- 1 teaspoon marjoram
- 1/2 teaspoon pepper
- 1 garlic clove, minced
- 1/2 cup finely chopped shallot
- 1/4 cup snipped parsley
- 1 1/2-2 lbs chicken breasts, whole or lamb, cut in chunks
Directions
1
Mix all ingredients together (except meat) and whisk thoroughly.2
Put cleaned and dried meat in a large 8 x 11-inch glass baking pan and pour marinade over all, being sure to coat well.3
Cover with plastic wrap and let marinate in refrigerator for 24 to 48 hours.4
Drain meat and grill, basting with marinade until meat is cooked through.5
NOTE: This is excellent served leftover, cold on a Caesar salad!
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Lamb/Sheep
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Cuisine > Asian > S.W. (Middle Eastern)
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Equipment > Outdoor > Barbecue
- Preparation > Presentation > Served Cold
- Preparation > Presentation > Served Hot
Featured Reviews for This Recipe
From: Jen in Victoria, BC
On Jun 30, 2009
This marinade was okay. I marinated 2 chicken breasts (using half of the recipe) for about 9 hours. I wouldn't want any longer than that, as the lemon flavour was quite strong. I might make this again but it wasn't anything I loved.
From: Donna Matthews
On Mar 27, 2009
I tried this on both chicken fillets and lamb cubes. We liked it on the chicken quite a lot; but felt it was too mild to flavor the lamb much.
From: Chef Shannon #4
On Jan 25, 2006
Very good. My husband actually used this marinade for his tilapia and loved it.
From: bobo3039
On Nov 5, 2005
I marinated whole chicken breasts in this very flavorful marinade and the results were just superb. I'm sure this would have been even better if I had taken the time to bone the chicken and cut it into chunks as indicated in the recipe. I also baked the chicken at 350 for an hour rather than grilling so will be trying this again and following the recipe!
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