Chicken Marinade

Name: Chicken Marinade
Ingredients: ½ cup (125 ml) chicken broth; ¾ cup (185 ml) white wine; 2 tbsp Worcestershire sauce; 2 tbsp lemon pepper; 3 tbsp cayenne pepper; ¼ cup (85 g) honey; 2 tbsp minced garlic; 3 sprigs rosemary, finely chopped; ¼ cup (60 ml) extra-virgin olive oil; 1 tbsp finely grated lemon zest; 10 sprigs thyme, finely chopped; 2 tbsp salt; 2 tbsp black pepper

This is a recipe for a marinade used to impart flavor to chicken before cooking.

Ingredients

½ cup (125 ml) chicken broth
¾ cup (185 ml) white wine
2 tbsp Worcestershire sauce
2 tbsp lemon pepper
3 tbsp cayenne pepper
¼ cup (85 g) honey
2 tbsp minced garlic
3 sprigs rosemary, finely chopped
¼ cup (60 ml) extra-virgin olive oil
1 tbsp finely grated lemon zest
10 sprigs thyme, finely chopped
2 tbsp salt
2 tbsp black pepper

Steps

Combine all ingredients in a gallon size zip-top bag.
Refrigerate for up to 2 weeks before using to marinate chicken.
To use, proceed as directed in given recipe OR submerge chicken in marinade and let rest for several hours in the fridge before cooking.

More recipes with broth or stock, wine, worcestershire sauce, lemon pepper, cayenne pepper, honey, garlic, rosemary, lemon or thyme

Adapted from “Chicken Marinade” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.