Time 30m Yield 8 serving(s) Number Of Ingredients 10 Steps:
Mix all ingredients together (except meat) and whisk thoroughly. Put cleaned and dried meat in a large 8 x 11-inch glass baking pan and pour marinade over all, being sure to coat well. Cover with plastic wrap and let marinate in refrigerator for 24 to 48 hours. Drain meat and grill, basting with marinade until meat is cooked through. NOTE: This is excellent served leftover, cold on a Caesar salad!
Yield 6 Number Of Ingredients 9 Steps:
In a blender combine the parsley, rosemary, thyme, sage, garlic, oil, vinegar and salt and pepper to taste. Blend together. Place chicken in a nonporous glass dish or bowl and pour blended marinade over the chicken. Cover dish and refrigerate to marinate for at least 2 hours or up to 48 hours. Preheat grill to medium high heat OR set oven to broil. Remove chicken from dish (disposing of leftover marinade) and grill or broil for about 6 to 7 minutes per side, or until chicken is cooked through and no longer pink inside.
Time 29m Yield 8 serving(s) Number Of Ingredients 6 Steps:
In non-reactive bowl, combine garlic, lemon juice, olive oil and herbs. Put chicken breasts in large zip-lock bag, and pour marinade over chicken. Refrigerate chicken in the marinade for 1 to 6 hours. Remove chicken from refrigerator 1 hour before grilling. Place chicken breasts skin side down on preheated grill. Sprinkle with salt and pepper, and grill for about 7 minutes on each side depending on thickness of meat.
Time 6h10m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Combine all ingredients in a zip lock bag. Place lamb, pork, beef, or chicken into bag, press out air& seal. Refrigerate 4 to 6 hours to overnight, turning bag occasionally.
