A simple homemade marinade that will impress your friends. It works great for barbecued chicken but can be used on other meat and fish also.
I liked the flavours in this, but found the acidity resulted in tough meat, both on some good quality rump steak and on chicken. Perhaps best not left marinading too long - in both instances I left it overnight. A couple of hours may have been sufficient. - 13 Feb 2011
This is a very tasty marinade. I marinated boneless skinless chicken breasts for several hours and they were very tender and delicious. The only change I made was to use fresh herbs from my garden instead of dried, making this a true Summer Italian marinade! I used the remainder of a bottle of cooking wine for this recipe, but will be using a dry white wine in the future. Thanks for this recipe. I will definitely make this again and again! - 12 Jul 2009 (Review from Allrecipes USA and Canada)
4.5 stars. 1/2 star off due to cooking wine ingredient. Better to use an inexpensive dry white wine you'd actually drink. Also, instead of basil I chose rosemary. Upped garlic to 1 tblsp & used 1 green onion. I would use fresh herbs when available but the dry worked also. I cut recipe in 1/2 using 1 C wine with 1/4C lemon juice and 2 tblsp olive oil but kept herbs at original recipe quantities (I didn't bother adding whole peppercorns). I only needed enough for 2 chicken breasts. The extra (unused) I marinaded a smaller cut sirloin steak in. Both times I did overnight marinading and find the flavor profile versitile for different meats. Well, I liked it plenty with my few minor adjustments. Tasty without being overbearing. Of course you can adjust flavors to you liking - Thanks for the post! - 09 Aug 2011 (Review from Allrecipes USA and Canada)