Argentine Marinade for Chicken or Seafood

Recipe courtesy Michelle Bernstein

Show: Melting PotEpisode: Nuevo Latino--Grilling Show

Recipe categories: Lemon, Onion,
more
- Cuisine : Argentinean
- Season : Fall , Spring , Summer , Winter

recipe
ratings & reviews(11)

Rated 4 stars out of 5

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Total Time:: 10 min
Prep: 10 min

Yield:: about 1 1/2 cups

Level:: --

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Ingredients

1/2 teaspoon saffron threads
1 tablespoon lemon juice
1/2 cup extra virgin oil
1/2 cup white wine vinegar
1 Spanish onion, small diced
2 garlic cloves, minced
1/4 cup Italian parsley, chopped fine
1 teaspoon fresh thyme
Salt and pepper

Directions

Steep saffron in lemon juice for 5 minutes. Combine all ingredients and keep covered.

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Read all 11 reviews

By lmurton_11049291

Clare, MI

on July 22, 2011
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Very good...everyone enjoyed it. Due to a couple of the comments (and the expense I cut back a bit on the saffron. But I think the full amount would not be too strong. Will make again and I'm looking forward to trying it on some salmon.

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By MelissaDHoneyBee

Washington, DC

on June 30, 2011
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This was a great marinade for chicken breasts. I marinated them in this exact recipe for about 6 or 7 hours and we grilled them on charcoal and the flavors were great, plus the chicken was really juicy. I have the leftover marinade waiting in the freezer for another meal.

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By jeanne7_8258380

York, PA

on February 28, 2010
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I needed a marinade for a salmon filet and this fit perfectly! I didn't have the safron and white winw vinegar...I used red. Great smells from the kitchen tonight:

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