- Step 1
Whisk the oil, wine, thyme leaves, garlic and mustard in a bowl, or shake in a 375ml (1 1/2 cup-capacity) screw-top jar until well combined. Season with salt and pepper.
Makes about 375ml (1 1/2 cups).
Storage tip: Store the marinade in the bowl, covered with plastic wrap, or in a screw-top jar in the fridge for up to 1 week. Remove from the fridge 1 hour before using to bring to room temperature.
Know-how: Coat chicken breast fillets in the thyme marinade. Place in the fridge, turning, for 2-4 hours before baking.
Dry your excess thyme and just hang it upside down in a dry spot.