Recipe - Greek Lemon Baste For Chicken

Stephen Ceideburg
One half cup Lemon juice
One fourth cup Olive Oil
2 Garlic cloves, minced
Grated zest of 1 lemon
(yellow part only)
2 tablespoon Chopped parsley
1 teaspoon Dried oregano, or 1
tablespoon chopped fresh
oregano
Salt and freshly ground
black pepper, to taste

Combine all ingredients.

Makes Three fourths 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