Chicken Marinade
This chicken marinade mixes broth, white wine and honey with a lot of fresh herbs and a heavy hand of cayenne. The honey sweetens and helps the chicken brown, while the wine and lemon zest add acidity and the rosemary and thyme give it a piney, savory edge. It takes two minutes in a single zip-top bag and keeps in the fridge for up to two weeks before use.
Instructions
Finely chop the rosemary and thyme leaves, and finely grate the lemon zest, so the herbs spread evenly through the liquid.
Put the chicken broth, white wine, Worcestershire sauce, honey and olive oil into a gallon-size zip-top bag.
Add the lemon pepper, cayenne pepper, minced garlic, chopped rosemary, chopped thyme, lemon zest, salt and black pepper to the bag.
Seal the bag and shake or squeeze it until the honey and seasonings are mixed into the liquid.
You can use the marinade right away, or keep the sealed bag in the refrigerator for up to 2 weeks before you need it.
To marinate chicken, either follow the instructions in the recipe you are making, or submerge the chicken in the marinade and leave it in the refrigerator for several hours before cooking.
Discard any marinade that has touched raw chicken. Do not store it or use it again.
Make it personal.
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