ROSEMARY MARINADE FOR CHICKEN OR LAMB

 

 Rosemary Marinade For Chicken or Lamb is a 5 star recipe.Stars for the ease and stars for the incredible flavor.

 

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ROSEMARY MARINADE FOR CHICKEN OR LAMB

Course Main Course
Prep Time 10 minutes
Total Time 10 minutes
Servings 8
Author Laurie

Ingredients

  • 1/2 cup olive oil
  • 1/2 cup lemon juice
  • 3 garlic cloves minced
  • 1 tsp fresh thyme 1/2 dry thyme
  • 2-3 Tbsp fresh rosemary minced or dry 1 Tsp
  • 1/3 cup dry white wine for chicken red wine for lamb
  • 4 1+inch thick loin lamb chops (about 1 pound total)
  • 1-3 pounds chicken pieces or breasts

Instructions

  1. Mix together all ingredients. Marinate lamb or chicken for 20 minutes to 8 hours. Be sure to use a nonreactive dish, for example, glass or plastic, when marinating any food with an acid base. it is perfect in a zip lock bag where is easy to move the marinade around.

    Remove your meat and grill or broil.

 Grill the lamb (4-5 minutes per side for med. rare) chicken 5-8 minutes a side, depending on the thickness of the breasts. When it’s done, the juices should run clear. Let them sit a minute or two before serving. 6. Put the remaining marinade in a small saucepan. Add ⅓ cup water or dry white wine if using, and a pinch of salt. Bring to a boil and cook down, stirring, until the mixture has reduced by about half. 7. Slice the breasts crossways and drizzle the sauce over them through a small strainer. Serve!

When it’s done, the juices should run clear. Let them sit a minute or two before serving.

Place remaining marinade in a small pan. Add ⅓ cup water or wine and a salt and pepper. Bring to a boil and cook down, stirring, until the mixture has reduced by about half.

Slice the the chicken or lamb and drizzle the sauce over them through a small strainer. Serve

*Broil the chicken lamb chops on the rack of a broiler pan about 4 inches from the heat for 4 to 5 minutes on each side for medium-rare meat.