Greek lemon baste for chicken

1 Servings

Ingredients

Quantity Ingredient
Stephen Ceideburg
½ cup Lemon juice
¼ cup Olive Oil
2 Garlic cloves, minced
Grated zest of 1 lemon (yellow part only)
2 tablespoons Chopped parsley
1 teaspoon Dried oregano, or 1 tablespoon chopped fresh oregano
Salt and freshly ground black pepper, to taste

Directions

Combine all ingredients.

Makes ¾ 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

Related recipes