Tony Zentgraf
Lemon and rosemary pair well with chicken and the addition of garlic and shallots kick up the marinade. Grill the chicken after marinating overnight to 48 hours.
The char on the chicken from the grill allows chicken to be versatile in different applications, pasta dishes, hot sandwiches or use this marinade as a mellow twist for a chicken shawarma.
Lemon Rosemary Marinade (GF)
Print RecipeServings: 8 servings
This recipe calls for use of Garlic Confit and the Oil from Garlic Confit. You can substitute chopped raw garlic if you do not have roasted or garlic confit and just remove the oil from the garlic confit. These substitutions will change the flavor of the marinade as written but I have used raw garlic in this recipe and it is still good and is a different flavor. If you haven’t made Garlic Confit give it a try, you can use the garlic and the reserved oil from the garlic confit in different ways.
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Recipe Multiplier
- 6 cloves Garlic Confit
- 2 Tbl Shallot Chopped
- 2 Tbl Fresh Rosemary Chopped
- 2 Tbl Honey
- 1 Tbl Dijon Mustard (Grey Poupon is GF)
- 1/4 cup Lemon Juice
- 1/4 cup Red Wine Vinegar
- 1/4 cup White Wine
- 1/2 teaspoon Worcestershire (Lea u0026 Perrins is GF)
- 2 Tbl Garlic Confit Oil
- 2/3 cup Olive Oil
- 2 tsp Black Pepper
- 1 tsp Kosher Salt
Instructions
- Chop the Shallot into small pieces so it will blend evenly.
- Chop the Rosemary to allow for the leaves to blend evenly.
- Combine all ingredients in a blender.
- Blend all ingredients together
- Marinade is ready to use immediately or save for use.
- This works well on chicken if you let it marinate for 24-48 hours.
