Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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