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Marinades for poultry Recipe

American · Condiment · 10 min total

A versatile, tangy marinade that tenderizes and infuses poultry with bright citrus and herb flavors, perfect for grilling or roasting.

Ingredients

• 1/4 cup olive oil
• 1/4 cup lemon juice (about 2 lemons)
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a small bowl, whisk together olive oil, lemon juice, soy sauce, minced garlic, rosemary, thyme, Dijon mustard, salt, and pepper until well combined.
2. Place poultry (such as chicken breasts or thighs) in a resealable plastic bag or shallow dish. Pour the marinade over the poultry, ensuring all pieces are coated.
3. Seal the bag or cover the dish and refrigerate for at least 30 minutes, up to 4 hours. Do not marinate longer as the acid can make the meat mushy.
4. Remove poultry from marinade, discarding any leftover marinade. Pat dry with paper towels before cooking as desired.

Tips

• Use within 24 hours if storing leftover marinade (do not reuse marinade that has touched raw poultry).
• Double the recipe for larger batches of poultry.
• For a spicy kick, add 1/2 teaspoon red pepper flakes.

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