Lemon Herb Marinade - corn-free, garlic-free
I use this marinade on chicken. I combine all the ingredients, toss the chicken in, then sit the bag back in the fridge until everybody gets home. I’ve let the chicken marinate for as little as an hour and as long as three hours. If you poke the chicken with a fork before you toss it in, it stays juicier and gets more lemon flavor. I think the recipe was intended for 4 breasts but I’ve used it to coat as many as 8 breasts and it’s worked just as well. Just toss the bag around every so often if you go in the fridge for a drink or something to stir it all up and keep everybody coated.
Probably people already know that but I’m not a fantastic cook so, directions, whatever.
Ingredients for the marinade:
1/2 cup lemon juice
1/4 cup water
1 tablespoon olive oil
1/8 teaspoon onion powder
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon parsley
1/2 teaspoon rosemary
1/2 teaspoon salt
1/4 teaspoon basil
3 to 4 grinds of black pepper
In the original recipe it was like, lol a bunch of herbs if you want them, here pick four: and it listed a million herbs. This is what I’ve settled on and it works quite nicely. The 1/8 tsp of onion powder is also my variation since I can’t have garlic anymore. It used to be one clove of garlic. So sub that, or 1/8 tsp of garlic powder if you really must.
