Title: Greek Lemon Baste for Chicken
Categories: Greek Sauce
Yield: 1 Servings

		Stephen Ceideburg
1/2	c	Lemon juice
1/4	c	Olive Oil
2		Garlic cloves, minced
		Grated zest of 1 lemon (yellow part only)
2	tb	Chopped parsley
1	ts	Dried oregano, or 1 tablespoon chopped fresh oregano
		Salt and freshly ground black pepper, to taste

Combine all ingredients.

Makes 3/4 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

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