| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Greek |
Sauces |
1 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 1/2 |
c |
Lemon juice |
| 1/4 |
c |
Olive Oil |
| 2 |
|
Garlic cloves, minced |
|
|
Grated zest of 1 lemon |
|
|
yellow part only |
| 2 |
T |
Chopped parsley |
| 1 |
t |
Dried oregano, or 1 |
|
|
tablespoon chopped fresh |
|
|
oregano |
|
|
Salt and freshly ground |
|
|
black pepper to taste |
INSTRUCTIONS
7
Combine all ingredients. Makes 3/4 cup. Enough for 3 pounds of
chicken. To use: Brush on skinned chicken pieces, quarters or halves
and let marinate 30 minutes to 1 hour before grilling. From an
article by Heidi Haughy Cusik, The San Francisco Chronicle, Posted by
Stephen Ceideburg From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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