- 1/4 cup extra-virgin olive oil
- 2 tablespoons lemon juice
- 1/4 cup white wine
- 3-4 garlic cloves, crushed
- 1 tablespoon dried parsley, crushed
- 1 teaspoon herbs de provence or Italian seasoning
- 1 teaspoon black pepper
Combine all ingredients in a container. If time is an issue, all ingredients except the oil can be combined ahead of time and stored in the refrigerator a few days. Add the oil right before using. Making your own marinade reduces exposure to hydrogenated oils and trans fats, preservatives, artificial flavorings and natural flavorings which could mean MSG.
To use for chicken: Remove skin and fat from chicken pieces. This reduces the polycyclic aromatic hydrocarbons (PAH), a known carcinogen, when grilling. Place in the marinade container and coat well. Marinate at least 2 hours or longer. Remove chicken from marinade and place chicken on grill or broil.