Recipe - Lemon And Thyme Marinade

2 tablespoon Strained fresh lemon juice
2 teaspoon Chopped fresh thyme, OR 3/4
tsp dried, crumbled
2 tablespoon 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 One fourth cup, enough for about 1 One half to 2 lbs poultry.

From: FAYE LEVY'S INTERNATIONAL CHICKEN COOKBOOK by Faye Levy, Warner
Books, New York. 1992. ISBN 0446515698. Shared by: Karin Brewer,
Cooking Echo, 4/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini