Homemade Meat Marinade

    Homemade Meat Marinade

    (8)
    5saves
    15min


    6 people made this

    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.

    Ingredients
    Serves: 20 

    • 1 3/4 cups (440ml) white wine
    • 1/2 cup (125ml) lemon juice
    • 1 tablespoon olive oil
    • 1 tablespoon finely diced onion
    • 2 teaspoons finely diced garlic
    • 1 teaspoon whole black peppercorns
    • 1 tablespoon ground black peppercorns
    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil
    • 1 teaspoon dried thyme
    • 1 tablespoon sea salt

    Directions
    Preparation:15min  ›  Ready in:15min 

    1. Whisk the wine, lemon juice, olive oil, onion, garlic, whole peppercorns, ground peppercorns, oregano, basil, thyme and salt together in a large bowl.
    2. Use mixture to marinate meat 2 to 24 hours before cooking.
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    Reviews and Ratings
    Global Ratings:
    (8)

    Reviews in English (8)

    0

    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

    by
    9

    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)

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    3

    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)

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