Spicy Scarborough Chicken Marinade Recipe - Allrecipes.com
Spicy Scarborough Chicken Marinade Recipe
  • READY IN 10 mins

Spicy Scarborough Chicken Marinade

Recipe by  

"Parsley, sage, rosemary, and thyme combine with garlic and spicy habanero pepper for a chicken marinade you'll want to sing about!"

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Ingredients Edit and Save

Original recipe makes 1 cup Change Servings
  • PREP

    10 mins

    10 mins


  1. Pour the wine and olive oil into a mixing bowl. Add the minced habanero pepper, garlic, parsley, sage, rosemary, and thyme; whisk until evenly blended.
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  • Cook's Note
  • To use the marinade, place chicken into a large zippered plastic bag. Add marinade. Zip bag, forcing out as much air as possible. Refrigerate for four hours to overnight.

Reviews More Reviews

Most Helpful Positive Review
Aug 01, 2011

Delicious marinade for chicken with a really cute name! What a wonderful combination of fresh herbs. I subbed a jalapeno pepper as that's what I had on hand and upped the garlic a bit (love the stuff). I pounded my chicken down a bit and poked it with a fork then put everything into a ziploc bag and let it go all day turning it once in a while. The chicken was moist, full of flavor with a nice kick from the pepper. I dare say even "Simon and Garfunkel" would approve. Thanks for a great recipe Pam-3BoysMama!

Most Helpful Critical Review
Jul 23, 2014

Definitely short on flavor......would not make again.

Oct 22, 2010

My husband loves this marinade. I came up with this to use the the various herbs growing in my garden. I used a small orange habanero. Serrano or jalapeno peppers would work well, too. Use your preference, and use less if you like. The longer your chicken marinates, the spicier it will become. :)

Jul 20, 2011

Made for Recipe Group. Delightful flavor. I used a pepper my aunt cans, one wasn't enough, next time need more heat. Used some dried herbs as I don't grow all of these fresh, but the fresh ones come through so much better! I didn't salt or pepper and they needed a little salt. Very flavorful marinade, thanks Pam!

May 07, 2012

This is just the right amount of heat. Grilled some chicken with this for dinner and served with salad and cheesy poblano rice. Used the leftover chicken the next day for chicken burritos. Great recipe!

Jul 25, 2011

Recipe Group selection of 7/16/11. I had doubts about using habanero pepper in this but I screwed up my courage and went with it and I am glad I did. Because of a change in plans my chicken marinated almost 24 hours so the flavor really penetrated. We will have this again. Thanks, Pam!

Jul 21, 2011

Thank you Recipe Group for finding this delicious selection. Because my husband doesn’t like anything too spicy, I used a jalapeño pepper instead of the habanero. I cut the chicken breasts in half lengthwise and marinated it for 6 hours but wished I had marinated it longer. Next time I will marinate it overnight to infuse more of that wonderful flavor. Thanks Pam for a great marinade!

Feb 10, 2012

So good I could drink it straight! Our new favorite marinade for chicken! I love that you use all fresh herbs! I confess to using a variety of hot peppers but that is my only "tweak" Thanks for the recipe!


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  • Calories
  • 214 kcal
  • 11%
  • Carbohydrates
  • 2.4 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 18.1 g
  • 28%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 0.2 g
  • < 1%
  • Sodium
  • 5 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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