- ½ cup extra-virgin olive oil
- ¼ cup fresh lemon juice
- 4 garlic cloves, minced
- 1 tablespoon dried marjoram or oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
Place mixture and chicken, duck or other meat in a zippered plastic bag. Eliminate any air in the bag. My favorite way to do this is as follows: leaving the bag open and being careful not to get any water into the bag, immerse the bag into a sink full of cold water, helping any pockets of air that may form in the lower part to escape. When all of the air is out of the bag, seal it before removing from the water.
Put the bag in the refrigerator for at least 6 hours, or overnight, flipping the bag at east once in the process.
I’ve used this on a boneless leg of lamb I grilled on a rotisserie. Outstanding!