Recipe by Pam-3BoysMama
"Parsley, sage, rosemary, and thyme combine with garlic and spicy habanero pepper for a chicken marinade you'll want to sing about!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
dry white wine
habanero pepper, seeded and minced (use gloves)
chopped fresh parsley
chopped fresh sage
rosemary sprigs, stripped and chopped
chopped fresh thyme
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!
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. :)
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!
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!
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!
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!
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!
Made for Recipe Group: 16, July 2011 This marinade was packed with flavor and was wonderful on chicken breast. I used all the fresh herbs, but used a jalapeño pepper instead of a habanero. The next time I'm going to try the habanero or up the jalapeño to 2 peppers. I used a Chardonnay for the dry wine. Can't wait to try this again with a pork tenderloin and steaks. Thanks Pam for sharing your recipe. This was a good RG choice!
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Scarborough Chicken Marinade
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 163
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a flavorful rub for grilled skinless, boneless chicken breasts.
Strips of chicken breast simmer in a sweet, spicy, gingery sauce.
Mushrooms take classic chicken piccata to new heights of flavor.