100ml olive oil
4 cloves garlic, peeled and lightly crushed
1 tablespoon minced fresh rosemary or thyme
50ml lemon juice
black pepper, freshly ground
Heat olive oil in a small saucepan. Add garlic and rosemary and let cook over low heat for 5 minutes. Remove from heat and let steep for 10 minutes. Strain oil through a sieve. Add lemon juice and pepper and stir to mix.
Makes enough marinade for 1 chicken. Marinate 3-4 hours.
This is similar to the beef marinade but uses lemon juice instead of balsamic vinegar. Chicken is more delicate, so I use less
garlic and rosemary.