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

1. 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.

2. Use the extra marinade stored in fridge to baste the chicken.