| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | French | French, Marinades, Poultry | 14 | Servings |
INGREDIENTS
| 2 | T | Strained fresh lemon juice |
| 2 | t | Chopped fresh thyme, OR 3/4 |
| tsp dried crumbled | ||
| 2 | T | Olive oil OR vegetable oil |
INSTRUCTIONS
This is a tangy marinade, containing equal amounts of lemon juice and oil, and is good for rich meats like chicken thighs. It can be used for chicken breasts too, but their skin should be on for additional protection during grilling or broiling. Thyme gives this marinade a flavor loved in France, but you can substitute oregano for an Italian or Greek accent, or mint or cilantro for a Lebanese touch. Mix ingredients in a small bowl. Makes about 1/4 cup, enough for about 1 1/2 to 2 lbs poultry. From: FAYE LEVY'S INTERNATIONAL CHICKEN COOKBOOK by Faye Levy, Warner Books, New York. 1992. ISBN 0-446-51569-8. Shared by: Karin Brewer, Cooking Echo, 4/93 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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