2 tb Strained fresh lemon juice
2 ts Chopped fresh thyme, OR 3/4
-tsp dried, crumbled
2 tb Olive oil OR vegetable oil
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
