MMMMM----- Recipe via Meal-Master (tm) v8.06
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 lg Garlic clove; minced or
Grated
1 ts Dried oregano, rosemary or
Thyme
+=+OR+=+
2 ts Chopped fresh oregano,
Rosemary or thyme
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.
By: Lidey Heuck
Yield: 2/3 cup (enough for 2 pounds of chicken)
RECIPE FROM:
https://cooking.nytimes.com
Uncle Dirty Dave's Archives
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