"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Rosemary Lemon Marinade for Chicken Recipe

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This recipe for Rosemary Lemon Marinade for Chicken, by , is from Sharleen's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Sharleen Mosiondz

Category:
Category:

Ingredients:  
Ingredients:  
6 Chicken Breasts
2 Lemons, sliced in full rounds
cup Lemn Juice
3 tbsp. Olive Oil
2 tbsp. Fresh Rosemary, chopped
2 cloves Garlic, chopped
cup White wine

Directions:
Directions:
Pierce chicken breasts with a fork and set aside. Slice the lemons. Arrange, altrenating the chicken and the lemons, in a large zip lock bag.
Whisk together the remaining ingredients and pour over the chicken. Seal the bag and turn until all side are coated. Set the bag in a bowl, squeeze out the air and re-seal. Set in fridge for 2-3 hours turning the bag occasionally to re-coat the chicken.
Pre-heat the BBQ to meduim/hot. Arrange the chicken on the grill and place the lemons on top of each piece, when ready to turn chicken, remove the lemons, turn the chicken, and replace the lemons.

Personal Notes:
Personal Notes:
Option: Margaretta Chicken-Use Tequilla instead of wine, and 1/4 cup lime juice and 1/4 cup lemon juice instead of just lemon juice

 

 

 

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