Recipe#8568

Title: Lemon And Thyme Marinade

  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

      Yield: 14 servings
 
      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.