Rosemary-Red Wine Marinade

1 Review
From: EatingWell Magazine July/August 1998

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

Ingredients 1 serving

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  • 1/2 cup red-wine vinegar
  • 1/3 cup dry red wine
  • 1 tablespoon extra-virgin olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons chopped fresh rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper

Preparation

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  1. 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 information

  • Serving size: 1 teaspoon
  • Per serving: 5 calories; 0 g fat(0 g sat); 0 g fiber; 0 g carbohydrates; 0 g protein; 0 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 3 IU vitamin A; 0 mg vitamin C; 1 mg calcium; 0 mg iron; 49 mg sodium; 4 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: none

Reviews 1

June 24, 2012
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By: EatingWell User
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