Wine Marinade for Poultry and Pork
"This is a nice Mediterranean-influenced marinade. All the herbs in this recipe except for the parsley are dried herbs.
This can easily be turned into a beef or lamb marinade just by changing the dry white wine to a dry red wine."
photo by Boomette
- Ready In:
- 5mins
- Ingredients:
- 9
- Yields:
-
1 cup
- Serves:
- 6
ingredients
directions
- Combine the marinade ingredients in a large non-reactive bowl or one gallon food storage bag.
- Add the meat or poultry.
- Turn to coat all sides.
- Cover or seal tightly.
- Marinate for at least 6 hours or overnight, turning occasionally.
- Cooked in preferred method.
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Reviews
-
Great marinade. I also omitted the salt. I used it on some baked chicken thighs. Nice flavors. Made for tag game at Kittencalskitchen.com -
I made this marinade for 2 pork chops. I scaled the recipe to have enough marinade for 1 lb pork. I omitted the salt. It gave a nice taste to the pork chops. Thanks Pink :) Made for Holiday tag game
