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–+ servings
lemon rosemary marinade gluten free and great on chicken overnight

Lemon Rosemary Marinade (GF)

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Course: Main, Marinade
Cuisine: American
Keyword: Chicken, Chicken Marinade, Garlic, garlic confit, GF, Gluten Free, Grilling, Lemon, Marinade, Marinating, Roasting, Rosemary
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 8 servings
Author: Chef Tony Zentgraf
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.