Do you use marinades or rubs? Are you disappointed at the flavor results? I understand. That’s why I love Rubs: Over 100 Recipes for the Perfect Sauces, Marinades and Seasonings. Author John Whalen III is a meat guru and every page in this book proves that. You can see a full review of the book here.
This was the first marinade we tried from Rubs and it is, in a word, fantastic. It provides a strong flavor boost. Yes, this chicken breast still tastes like chicken, but it’s really good chicken now, not the flat, uninteresting chicken we are often subjected to. The lemon flavor penetrates all the way through, making each bite happily lovely.
Lemon-Parsley Marinade
Yield: about 1 cup
Ingredients:
- 2 medium lemons, juiced
- 2 garlic cloves, finely chopped
- ¼ cup fresh parsley, finely chopped
- ¼ cup fresh basil, finely chopped
- 1 tablespoon red bell pepper, finely chopped
- 1 tablespoon coarsely ground black pepper
- 2 teaspoons fresh sea salt
- ½ cup olive oil
Preparation:
In a medium bowl, combine all the ingredients and allow to rest for 15 minutes for the flavors to marry.
Add whatever meat you are cooking to the marinade, transfer to the refrigerator and let marinate for about 4 hours. If the marinade does not fully cover the meat, rotate the meat two or three times during the 4-hour period.
Source: Rubs by John Whalen [Cider Mill Press, 2016]
Photo Information: Canon T2i, EFS 60mm Macro Lens, F/4.5 for 1/30th second at ISO‑800