Friday, August 31, 2007

Chicken Marinade

I mentioned this on Monday. Here's the recipe.

“Becker Chicken Marinade” p. 585 of The Joy of Cooking

This makes 1 cup

Whisk together in a bowl until well blended:
¼ cup red wine vinegar
¼ cup red wine (which we skipped because we didn't have any)
¼ cup olive oil
2 tbs. balsamic vinegar
2 tbs. chopped thyme
1 tbs. chopped rosemary
2 tsp. salt
2 tsp. soy sauce
2 tsp. black pepper
4 to 6 garlic cloves, minced (Okay, ours came from a jar)
Juice of half a lemon (from a bottle)
3 dashes of hot pepper sauce

Other things:
It’s best to cook in a skillet, rather than grill because the juice falls off on a grill, or something like that (I’m just repeating what I was told).

Don’t let it marinade for longer than 3 hours.

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