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Rosemary Basil Chicken Marinade


Legacy Member
Staff member
Apr 14, 2004

Rosemary Basil Chicken Marinade

Boneless skinless chicken thighs (about 7-10)
2 cloves garlic
1/4 cup Rosemary Infused canola oil (or any other oil of your choice)
1/2 cup low-sodium soy sauce
1/4 cup red wine vinegar
hand full of fresh herbs (basil, rosemary, parsley)
Fresh ground Pepper to taste

Use your manual food processor to coarsely chop the herbs and garlic. There are measurements on the processor vessel so then remove blade and add your liquid ingredients and pepper. The measurements are a guide. If you pour slightly more or less, you won't ruin the marinade. Put chicken into a gallon size bag and pour in your marinade. Press out the extra air, and seal. Make sure chicken is covered sufficiently and marinate for about 3 hours.