Easy, delicious wine marinade for beef, lamb or poultry

Red or White Wine Marinade

This recipe can be made with red wine for beef and lamb or white wine for poultry.  Large roasts and whole chickens can marinate for 1 to 3 days: the longer they marinate, the more flavor they will gain.


1 bottle (about 3 ½ cups) dry red or white wine
½ cup olive oil
1 yellow onion, finely chopped
¼ cup chopped fresh flat-leaf parsley
2 large garlic cloves, minced
1 Tablespoon chopped fresh thyme, rosemary or tarragon (or 2 tsp. dried herb of choice)
1 teaspoon salt
½ teaspoon pepper


  1. In a large bowl, whisk together all ingredients.
  2. Use immediately to marinate meat or refrigerate in a tightly covered jar for up to 2 days.

Makes about 5 cups, enough for a large roast, leg of lamb or whole chicken.
Adapted from Williams-Sonoma Kitchen Library Series, Grilling, by John Phillip Carroll (Time-Life Books, 1992)

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