Thread: Garlic-Lime Chicken Marinade recipe

sf wrote:
> Hot off the presses at Simple Daily Recipes with a little alteration
> on my part. If you want to see the original recipe it's here.
> http://simpledailyrecipes.com/brazil...-lime-chicken/
>
>
> Garlic-Lime Chicken Marinade
>
> Makes 1 cup; enough to marinate 2 to 3 pounds of meat.
>
> 6 garlic cloves
> 1 small onion, enough to make 1/3 cup
> 2 teaspoons coarse salt
> 3/4 cup lime juice
> 1/4 cup water
> 1 tablespoon red wine vinegar
> 3 tablespoons parsley or cilantro
> 1 tablespoon rosemary
>
> Place parsley/cilantro, rosemary, garlic and salt in a 1-cup food
> processor until finely chopped. Add the onion and continue chopping
> until fine. Scrape into a dish or bag you will use to marinate meat.
> Add the lime juice and vinegar, mix. Use the marinade within a few
> hours to keep it fresh tasting.
>
> Marinate thin cuts of meat, covered in the refrigerator for 1 to 2
> hours; larger cuts of meat, for 6 to 8 hours or even overnight.
>
> Use the marinade for pork, chicken or lamb.
>
>
>
>
>
Copied. that sounds yummy! Thanks.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

In article <[email protected]>,
sf <[email protected]> wrote:

> Hot off the presses at Simple Daily Recipes with a little alteration
> on my part. If you want to see the original recipe it's here.
> http://simpledailyrecipes.com/brazil...-lime-chicken/
>
>
> Garlic-Lime Chicken Marinade
>
> Makes 1 cup; enough to marinate 2 to 3 pounds of meat.
>
> 6 garlic cloves
> 1 small onion, enough to make 1/3 cup
> 2 teaspoons coarse salt
> 3/4 cup lime juice
> 1/4 cup water
> 1 tablespoon red wine vinegar
> 3 tablespoons parsley or cilantro
> 1 tablespoon rosemary
>
> Place parsley/cilantro, rosemary, garlic and salt in a 1-cup food
> processor until finely chopped. Add the onion and continue chopping
> until fine. Scrape into a dish or bag you will use to marinate meat.
> Add the lime juice and vinegar, mix. Use the marinade within a few
> hours to keep it fresh tasting.
>
> Marinate thin cuts of meat, covered in the refrigerator for 1 to 2
> hours; larger cuts of meat, for 6 to 8 hours or even overnight.
>
> Use the marinade for pork, chicken or lamb.

Sounds good!
Thanks. :-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

On Mon, 12 Jul 2010 09:20:57 -0700, sf <[email protected]> wrote:

>
>Hot off the presses at Simple Daily Recipes with a little alteration
>on my part. If you want to see the original recipe it's here.
>http://simpledailyrecipes.com/brazil...-lime-chicken/
>
>
>Garlic-Lime Chicken Marinade
>
>Makes 1 cup; enough to marinate 2 to 3 pounds of meat.
>
>6 garlic cloves
>1 small onion, enough to make 1/3 cup
>2 teaspoons coarse salt
>3/4 cup lime juice
>1/4 cup water
>1 tablespoon red wine vinegar
>3 tablespoons parsley or cilantro
>1 tablespoon rosemary
>
>Place parsley/cilantro, rosemary, garlic and salt in a 1-cup food
>processor until finely chopped. Add the onion and continue chopping
>until fine. Scrape into a dish or bag you will use to marinate meat.
>Add the lime juice and vinegar, mix. Use the marinade within a few
>hours to keep it fresh tasting.
>
>Marinate thin cuts of meat, covered in the refrigerator for 1 to 2
>hours; larger cuts of meat, for 6 to 8 hours or even overnight.
>
>Use the marinade for pork, chicken or lamb.

I use lime marinades all the time, but I'd omit the onion (raw onion
gets woofy in marinades), I don't like rosemary. That marinade needs
some oil.