Lemon Marinade for poultry
A great marinade for poultry, and also tofu, pork, or white-fleshed fish.
Lemon Marinade
juice from 2 lemons
grated rind from 1 lemon
¾ cup olive oil
1 tablespoon smoked paprika
2 tablespoons honey
1 tablespoon fresh oregano, finely minced
1 tablespoon red pepper flakes or 2 jalapeños, finely minced
3 cloves garlic, halved lengthwise and finely sliced
1 teaspoon black pepper
Directions
Six to 10 hours before you plan to eat, place the marinade ingredients in a screw-top jar and shake to blend. Remove the poultry from the refrigerator and place the pieces nonreactive container and pour half the marinade over the chicken. Use your hands to massage the marinade into the meat. Refrigerate. Reserve the extra marinade in a container with a lid and refrigerate.
Use the extra marinade stored in fridge to baste the chicken.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
