1/3 cup olive oil
1 lemon, thinly sliced
6 sprigs rosemary
4 cloves garlic, chopped
1/2 teaspoon salt
Directions
Combine the ingredients in a large resalable plastic bag, a shallow bowl, or a baking dish.
Add 800-1kg pounds of chicken, meat or seafood, cover and put in fridge for at least 20 minutes and up to overnight. (For fish and scallops, marinate for no more than 15 minutes or they may become mushy.)
Turn the food occasionally so all surfaces are exposed to the marinade.
Before cooking, remove the food from the container, shake off the excess liquid. (Always toss a marinade once you’ve soaked raw meat in it―the mixture may be contaminated with bacteria).
Cook on a lightly oiled BBQ until cooked though.
Note: Best with; Bone-in chicken pieces, lamb chops, boneless leg of lamb, prawn, white fish.
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