Marinade:
1 cup olive oil
1 cup white wine
1/2 cup chopped shallots
1 tablespoon dry minced garlic
1 tablespoon salt
1 teaspoon black pepper
2 ounces root beer
Start with barbecue sauce, the main ingredient. Add salt, pepper, garlic, onion powder, and a small amount of Worcestershire Sauce. Finally, add a bit of mild olive oil (or vegetable oil), which will help keep the chicken moist when grilling. You can also add Old Bay seasoning to this marinade.
TERIYAKI CHICKEN BREAST
Combine equal parts teriyaki sauce and water. Then add a lesser amount of olive oil.
LEMON PEPPER CHICKEN BREAST
Combine lemon juice and olive oil (about one lemon per half cup of oil). Add black pepper, preferably freshly ground.
ITALIAN CHICKEN BREAST
Simply marinate your chicken breasts in Italian salad dressing.
Lemony Marinade
2 tablespoons olive oil
1/2 small onion, finely minced
1 clove garlic, minced
2 tablespoons chopped fresh rosemary
freshly ground black pepper, to taste
grated zest of one lemon
1/4 cup fresh lemon juice
Mix all ingredients, use immediately.
Honey Mustard Marinade
1 cup Dijon Mustard
1 cup dry white wine
3/4 cup olive oil
1/4 cup honey
1 clove garlic, minced
2 T soy sauce
Mix all ingredients.
Lemon Marinade
2 T olive oil
1/2 small onion, finely minced
1 clove garlic, minced
2 T chopped fresh rosemary
freshly ground black pepper, to taste
grated zest of one lemon
1/4 cup fresh lemon juice
Mix all ingredients, use immediately.
Brandied Marinade
1/2 cup brandy
1/4 cup soy sauce
2 T unsulfured molasses
1/2 t Dijon mustard
1 T grayed fesh ginger
1/2 cup dry white wine
Mix together.
Garlic Honey Marinade
1 small onion, minced
1/4 cup fresh lemon juice
1/4 cup seasame oil
2 T kight soy sauce
2 cloves garlic, crushed
1 T grated freash ginger
2 T hiney
2 t chopped fresh parsley
Mix together.
Red Wine Marinade
2 cup dry red wine
1 bunch scallions, sliced
1 clove garlic, minced
1/2 cup olive oil
1/4 cup soy or teriyaki sauce
2 T dark brown sugar
1 t grated fresh ginger
1 T Worcestershire sauce
Mix together, Use as is for Marinade or boil for 10 minutes and use as
a basting sauce.