| 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 |
tb |
Chopped parsley |
| 1 |
ts |
Dried oregano, or 1 tablespoon chopped fresh oregano |
|
|
Salt and freshly ground black pepper, to taste |
INSTRUCTIONS
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,
7/1/92.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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