This basic marinade is great with chicken, beef or pork. I like to use it on boneless, skinless chicken breasts and make leftovers! Then, you can use the leftover grilled chicken in salads, with pasta, and in sandwiches.
- 2/3 c. olive oil
- 1/2 c. lemon juice
- 6 T. dry sherry
- 1 T. rosemary leaves, crushed
- 4 cloves garlic, minced
- 1 T. chicken bouillon
Combine all of the ingredients in a container. Marinate the desired meat for 4-8 hours, depending on the desired tenderness and cut of the meat. Use the marinade as a baste during grilling for extra flavor. This marinade stores well in the refrigerator.
- Yields: about 2 cups
- Preparation Time: 5 minutes
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