Recipe by JustDMarine
"This tangy and zingy marinade helps seal in the juices of any chicken, whether it's light or dark meat you wish to bake, roast, or grill."
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extra-virgin olive oil
fresh lemon juice
apple cider vinegar
chopped fresh basil
chopped fresh parsley
chopped fresh rosemary
chopped fresh thyme
fresh-ground black pepper
Fabulous chicken marinade! I used this on boneless skinless chicken breasts (about 4) and I followed the recipe exactly. I poked the chicken with fork, put every thing into a ziploc bag and let it marinate overnight (which I highly suggest). I grilled it with a fresh sprig of rosemary and WOW -it came out so moist, juicy and full of the delicate flavor from the fresh herbs. It's a definite keeper. I served this with a side dish of "Bow Tie Pasta with Broccoli, Garlic and Lemon" from this site. Thanks for a great recipe, JustDMarine!
I had high hopes for this as even though there were not many reviews, most of them were good. I really wanted to love this, considering I had all the fresh herbs for this straight from my garden and stuck to the exact ingredients and marinated overnight. Overwhelming taste of lemon, none of the vinegar and nothing to offset that taste. I'll stick to my own garlic/herb marinade that uses all of the same herbs, but with white wine vinegar and honey from now on. Thanks, but sorry, no go for my family.
I didn't have white wine or fresh herbs on hand, so I modified it a little and it turned out amazing! I used (for 6 servings):
1/2 cup extra-virgin olive oil,
1/4 cup fresh lemon juice,
3 tablespoons apple cider vinegar,
1 teaspoon dried basil,
1 teaspoon dried parsley,
1/8 teaspoon dried rosemary,
1/8 teaspoon dried thyme ,
3 cloves garlic minced,
1-1/2 teaspoons fresh-ground black pepper,
3/4 teaspoon salt.
I would use this marinade over a soy sauce marinade any day, and it's way healthier!
This recipe was great, but it's imparative that fresh herbs be used. I tried using dried basil, parsley and thyme, because all I had fresh was rosemary. The result was an overpowering flavor of rosemary. I suggest following the recipe. It's great as it's stated. PS I put the chicken/marinade in the freezer and just the thaw time allowed for perfect marinating time and the grilled chicken was quite juicy.
My chicken turned out moist, tender, and delicious. I was only able to marinate about two hours before grilling, but that was plenty of time. I'm sure it would have been even more flavorful if allowed to marinate the full 8 hours. Thanks for sharing the recipe!
I had a dinner party and got two amazing comments regarding this marinade "That was the best chicken I've ever had" and "That was better than any chicken I've ever eaten in a restaurant". Talk about rave reviews! It was the best chicken I've ever made. I used boneless skinless chicken breasts and marinaded them for 24 hours, rotating the chicken in the bowl after 12 hours. The only change I made was to double the fresh parsley in place of the basil.
This is really good! I added a little honey and left out the rosemary! The chicken was very moist. Thanks!
Delicious marinade. Good use of fresh herbs from the garden.
* Percent Daily Values are based on a 2,000 calorie diet.
Apple Cider Chicken Marinade
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 169
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