Traditional recipes

Herby garlic marinade recipe

Herby garlic marinade recipe

  • Recipes
  • Dish type
  • Side dish
  • Sauce
  • Marinades

A super-easy marinade, that can be used on just about anything. A perfect marinade to have on hand when planning a BBQ.

82 people made this

IngredientsServes: 8

  • 75ml water
  • 75ml vinegar
  • 75ml vegetable oil
  • 3 cloves garlic, finely chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried Italian herb seasoning
  • 1 teaspoon chicken seasoning
  • 1 teaspoon dried rosemary, crushed
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

MethodPrep:5min ›Ready in:5min

  1. In a medium bowl, combine the water, vinegar, oil, garlic, thyme, Italian herb seasoning, chicken seasoning, rosemary, salt and ground black pepper. Mix well and apply to your favourite meat.

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Reviews & ratingsAverage global rating:(68)

Reviews in English (53)

by Jillian

Simple and delicious! Just as the submitter states this is definitely a nice alternative to bottled italian dressings for a marinade. I used olive oil instead of vegetable oil and a mix of white wine vinegar and regular distilled white and cut back a bit on the water. I did add the poultry seasoning and marinated this overnight. I added a sprig of fresh rosemary to this while it was grilling. This chicken was exceptionally good and I will definitely make this again.-26 May 2010

by schmerna

I used this mariadae before grilling chicken. I omitted the poultry seasoning which may have been a problem. Next time I will omit water and add some sort of citrus juice to help tenderize the meat more.-26 Feb 2003


I made a slight change and left out the poultry seasoning. As poultry seasoning contains most of the same seasonings that are already in the recipe I just increased them slightly - a pinch or two and let me tell you I used this marinade for a charity funtion and the chickens sold like hot cakes. I had been asked for the recipe it was so good!!!!!-18 Jan 2005

    • 6 large garlic cloves
    • 1/3 cup packed tender fresh thyme sprigs
    • 1/4 cup packed fresh rosemary leaves
    • 1 1/2 tablespoons coarse salt
    • 1 cup fresh lemon juice
    • 1 1/2 cups olive oil
    • freshly ground black pepper to taste
    1. Mince together garlic, thyme sprigs, and rosemary with salt and mash to a coarse paste. In a bowl whisk together garlic paste and remaining ingredients until emulsified. Marinade may be made 1 day ahead and chilled, covered.


    Rinse the beans, then cover them by 2 inches with tap water. Add enough salt to make the water taste like the sea (1 to 2 tablespoons usually). Let beans soak for 4-12 hours. If you don't have time, you can skip this step.

    Drain beans and put them in a pot, electric pressure cooker or slow cooker. If cooking in a regular pot or slow cooker, add enough water to cover the beans by 2 inches. If using a pressure cooker, use less water, covering them 1 inch. Add oil, whole peeled garlic (save the grated garlic for later), carrot, celery, onion and the herb bouquet. Add enough salt to the cooking water to make it taste like the sea.

    If using a regular pot, simmer the beans for anywhere to 30 minutes to 2-3 hours, depending on what variety you used, how old they were and whether or not you soaked them. Check on them periodically, adding more water if the level gets too low (as in, lower than the beans). For the pressure cooker, the timing is anywhere from 5 minutes at high pressure to 50 minutes. Let the pressure release naturally. The slow cooker will take 3-6 hours on high.

    Stir the grated garlic into the beans, taste and add more salt if needed. Serve the beans and some of their broth in bowls, garnished with more olive oil (be generous), herbs, Parmesan, flaky sea salt and chile flakes, if you like.

    There are many ways to serve this delicious rack of lamb. Here are a few suggestions I recommend:

    This method is simple and delicious. I love lamb with fresh couscous and fresh herbs. It couldn’t be easier! This also makes a beautiful presentation!

    I love serving lamb with chimuchurri sauce. If you’ve never had chimichurri, you’re missing out! This delicious garlicky, parsley based sauce is full of flavor and compliments the lamb perfectly.

    Serve lamb over cooked orzo tossed with olive oil, dill, and feta for a delicious Greek dinner!

    You’re making the lamb on the grill, why not throw on some vegetables as well? Grilled zucchini and onions would pair really nicely with the lamb for great low carb option!

    Slice up the rack of lamb and serve with oven roasted garlic and dill seasoned potatoes. Yum!


    If you love this recipe, then you&rsquoll want to know about my Island Spice Marinade! This marinade is worthy of the name The Best Chicken Marinade for a reason!

    If you are a garlic lover, then you&rsquoll have to try this Garlic Lemon Pork Tenderloin this summer too.

    Once you marinate a grillable with this recipe, you&rsquoll need a few side dishes too. May I suggest this Panzanella Salad or my Italian Pasta Salad to go with it?

    Peach Maple Barbecue Sauce is a fun twist for the BBQ grill!

    White Bean Bruschetta with Garlicky Greens- this is great for casual entertaining at this time of year!

    Vibrant veggies, fresh sides, and tons more. Here’s a few ideas to add to your menu.

    • Vibrant vegetables: steamed broccoli, garlic herb roasted potatoes and green beans.
    • Fresh sides: coleslaw, vinegar coleslaw, or potato salad.
    • Toss it into a salad with spinach, arugula, avocado slices, red onions, and asparagus.
    • Wrap them into shrimp tacos with a drizzle of lime crema.
    • Make a rice bowl with cilantro lime rice or broccoli rice, avocado, bell pepper, and tomatoes.

    Preheat the oven to 400 F.

    Combine the yogurt and salt in a bowl. Coat the pork tenderloin in the yogurt mixture and then roll in the herbes de Provence and garlic powder. Let it sit marinate for a few minutes (or even overnight in the fridge) to defend against dry meat.

    Place an oven-safe pan on the stove on medium-high heat. Once the pan is hot, add the oil to the pan, then the tenderloin. Cook for 5-6 minutes, turning every few minutes so that each side browns.

    Move the skillet into the oven and cook for an additional 10-15 minutes or until the internal temperature has reached 135 F for medium-rare or 145 F for medium. The cook time really depends on the thickness of the meat, so start checking early if you are cooking a smaller cut.

    Remove from the oven and let the tenderloin rest for at least 5 minutes before carving.

    Olive Platter and Olive Tray Ideas

    A good meat and cheese platter is always in style, but make olives the star with on-trend OLIVE PLATTERS! What a perfect way to enjoy your homemade marinated olives recipe.

    What are olive platters you ask? Olive platters flip the script on traditional appetizer platters by showcasing olives and filling in with other ingredients.

    To Make an Olive Platter

    Choose a wide, flat platter or cutting board – the size is up to you.

    Select 3-4 kinds of olives to showcase:

    • Store bought or homemade marinated olives
    • Brined tangy olives like Kalamata
    • Stuffed olives with: almonds, pimento, jalapeno, garlic or cheese,
    • Whole olives like Castelvetrano

    Place olives in bowls on the platter or cutting board or arrange them in groups.

    Fill empty spaces with a selection of nuts and berries, cheese (try Manchego and soft goat cheese) and selected meats like shaved ham, cooked cut sausage, or roasted chicken.


    Step 1

    Preheat oven to 250°. Place garlic, herbs, and oil in an 8x8" baking dish or a small saucepan. Cover with foil and bake until garlic is tender, 60–75 minutes. (You’ll have to pop one out of its skin to test it it should be soft and jammy.) Let cool.

    Step 2

    Do Ahead: Garlic confit can be made 2 weeks ahead. Transfer to an airtight container and chill. Reheat over low heat before using.

    How would you rate Herby Garlic Confit?

    Hello The garlic baked in oil sounds delightful. I'm going to try it. Are there any cloves in this recipe. They are mentioned a few times in thee recipe but you seem to be talking about the garlic at the time. FYI. Sharon Frost Ontario, Canada

    ". botulinum is an anaerobic bacterium, meaning it can only grow in the absence of oxygen. " W.H.O.

    Just a quick note! The recipe does include instructions to refrigerate after baking and for those who have botulism concerns, heating foods above 248 degrees Fahrenheit for at least 5 minutes will kill any botulism spores. After 2 weeks of storage in the fridge, there’s the possibility that the garlic will start to lose its texture and may start developing rancid flavors. Treat the 2 weeks as a “best by” date rather than a hard expiration date. I hope this helps clear up any confusion.

    When it is stored improperly in oil (without oxygen) and in warm temperatures (at room temperature), it can produce a very serious toxin that causes the illness botulism. Botulism can be fatal if not treated immediately. It is very important to refrigerate garlic confit, as per the Center for Disease Control.

    I just prepared this and there isn't enough oil to submerge all cloves in the jar. Should I just add plain EV olive oil to cover? Do I understand that it won't keep beyond two weeks?

    DJHOUTS from Fresno, I agree that the wording is confusing. But in the original article about the recipe (but not with the recipe) they say that it will keep for two weeks. That seems short too me since the "confit'ing" of things are not just about cooking but also preserving, but I'm not the expert on this so I'll stick with their guidance. My plan is to cut the recipe in half, write the date on a piece of tape on the jar as a reminder of the "expiration" and as a reminder to make another batch.

    Not a review but a question. You always say in your recipes, "Can be so many days ahead". Like this one, two weeks ahead. Does that mean that you can serve it in two weeks and then throw it out? How long does it last in the fridge? I make some of your sauce recipes and have the same problem. How long does things last in the fridge.

    Not a review but a question. You always say in your recipes, "Can be so many days ahead". Like this one, two weeks ahead. Does that mean that you can serve it in two weeks and then throw it out? How long does it last in the fridge? I make some of your sauce recipes and have the same problem. How long does things last?

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