Lemon Herb Marinade


Mix in large ziptop bag:

3/4 c. oil
3/4 c. lemon juice
2 tsp. salt
2 tsp. paprika
2 tsp. sweet basil, dried
2 tsp. thyme
1/2 tsp. garlic powder
1/2 tsp. ground pepper

Add 2 lbs. cut up chicken. Cooking is easier if pieces are approximately the same thickness. Shake well to coat. Refrigerate a few hours or overnight. Cook on grill, crockpot or other preferred method. Discard remaining marinade. Also good on beef.

To make a rub for salmon, omit oil and replace lemon juice with grated zest from 1 lemon.



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