Marinade For Poultry
A versatile marinade with olive oil, white wine, vinegar, garlic, peppercorns, and herbs, perfect for tenderizing poultry and adding a flavorful Mediterranean touch.
Ingredients
Instructions
- With a fork, combine olive oil, dry white wine, and vinegar.
- Add minced garlic, peppercorns, chopped sweet basil or tarragon, and salt to taste.
- Mix well.
Tips & Substitutions
For a richer flavor, let the marinade sit for at least an hour before using, or overnight in the refrigerator for a more intense taste. You can substitute the dry white wine with chicken broth for a non-alcoholic option, or use apple cider vinegar instead of regular vinegar for a hint of sweetness. Fresh herbs like thyme or oregano can also be used in place of basil or tarragon.
Serving Suggestions
This marinade pairs beautifully with grilled or roasted chicken, turkey, or duck. Serve with sides like County Bean Salad or Minted Cauliflower for a fresh contrast. You can also drizzle any leftover marinade over steamed vegetables or use it to enhance a salad dressing for a Mediterranean twist.
Storage & Reheating
Store any leftover marinade in an airtight container in the refrigerator for up to one week. If you have marinated poultry, it can be kept in the fridge for up to two days. To reheat, bake or grill the poultry until it reaches an internal temperature of 165°F, ensuring it remains juicy and flavorful.
Nutrition & Diet Analysis (per serving)
Each serving of Marinade For Poultry contains roughly 954 calories, with 21g protein, 115g carbohydrates, and 42g fat. It is an excellent source of iron (45% of the Daily Value), protein (42% of the Daily Value), and dietary fiber (22% of the Daily Value). Note that it is relatively high in sodium, at 1617mg per serving (70% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use this marinade for other types of meat?
Yes, this marinade works well with pork or seafood too. Just be mindful of marinating times; fish requires much less time than poultry. For best results, follow similar marinating guidelines and keep an eye on the flavors to ensure they complement the specific meat.
How long should I marinate the poultry?
For optimal flavor, marinate the poultry for at least 30 minutes to 2 hours. If you have the time, marinating overnight in the refrigerator will maximize the flavor infusion. Just be cautious not to exceed 24 hours, as the meat can become overly soft.
Is it safe to use the marinade after it's been in contact with raw poultry?
No, it's important to discard any marinade that has come into contact with raw poultry to avoid foodborne illness. If you want to use it as a sauce, set aside a portion before adding the chicken, or boil the used marinade for at least 5 minutes to kill any harmful bacteria.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).