---------- Recipe via Meal-Master (tm) v8.02
  
       Title: LEMON AND THYME MARINADE
  Categories: Poultry, French, Marinades
       Yield: 14 servings
  
       2 tb Strained fresh lemon juice
       2 ts Chopped fresh thyme, OR 3/4
            -tsp dried, crumbled
       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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