Homemade Meat Marinade
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
- Whisk the wine, lemon juice, olive oil, onion, garlic, whole peppercorns, ground peppercorns, oregano, basil, thyme and salt together in a large bowl.
- 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)
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)
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