Richer tasting meats like chicken thighs, beef and lamb work best in this red wine marinade.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 1998


Ingredient Checklist


Instructions Checklist
  • Combine vinegar, wine, oil, garlic, rosemary, salt and pepper in a small bowl. Use 1/2 cup to marinate chicken thighs, beef or lamb. Reserve remaining marinade for basting.


Nutrition Facts

5 calories; proteing; carbohydrates 0.2g; exchange other carbs; dietary fiberg; sugarsg; fat 0.3g 1% DV; saturated fatg; cholesterolmg; vitamin a iu 2.7IU; vitamin c 0.1mg; folate 0.1mcg; calcium 1mg; ironmg; magnesium 0.4mg; potassium 4mg; sodium 48.6mg 2% DV; thiaminmg.

Reviews (1)

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  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
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Rating: 5 stars
Go to for lamb This is my go to recipe for lamb chops or racks. I reverse the proportions of wine and vinegar to get less acidity and more flavor. I also add 1/4 tsp. of crushed red pepper flakes to the marinade and let the meat go for 12 to 24 hours. I am always asked for the recipe. Pros: Quick and flavorful Cons: None Read More