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     Title: Chicken Marinade
Categories: Vegetables, Sauces, Herbs, Poultry
     Yield: 2/3 cup

   1/4 c  Extra-virgin olive oil
     1 lg Lemon; zested, juiced
     1 tb Honey
     1 tb Dijon mustard
     1 tb Soy sauce
     1 cl Garlic; minced or grated
     1 ts Dried oregano, rosemary, or
          - thyme -OR-
     2 ts Fresh oregano, rosemary, or
          - thyme; chopped
     1 ts Kosher salt
   1/2 ts Black pepper
     2 lb Chicken pieces

 Combine oil, lemon zest, lemon juice, honey, Dijon, soy sauce,
 garlic, oregano, salt, and pepper in a medium bowl and whisk until
 smooth. Add chicken to the bowl, cover and refrigerate for at least
 2 hours and up to 8 hours. Bring the chicken in the marinade to
 room temperature for 30 minutes before cooking. Remove the chicken
 and brush off any excess marinade before cooking.

 Yields enough for 2 lb of Chicken

 Recipe by Lidey Heuck

 Recipe FROM: https://cooking.nytimes.com

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