Herb-lemon marinade for chicken from Cook's Illustrated Magazine Special Issue: Summer Entertaining (2011) (page 33)

  • lemons
  • herbs of your choice

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Analyze on May 28, 2017

    This is a very good marinade!! I made it side by side with the very similar recipe for Grilled Kebabs from The America's Test Kitchen Family Cookbook. They are almost the same except that this CI recipe has more herbs, more garlic, and adds lemon juice and sugar, and was our favorite. It was originally published in their May/June 2009 issue and I found the recipe in their Entertaining Summer 2011 issue. So this will be my go to version between the two. It's good with so many herbs; I've tried fresh oregano, fresh basil, and half basil/half parsley. Because the ATK one says that it can be served with beef, lamb, pork, or chicken, and they are so similar, I think that this would be great with other types of meat, too.

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