->Lemon 07 <-

Makes 4 servings

1/4 cup hot water

2 teaspoons vegetable oil

3/4 teaspoon dried rosemary leaves,

crumbled 1 medium garlic clove, minced

1/8 teaspoon salt

1/2 teaspoon grated lemon zest

1/8 teaspoon freshly ground black pepper

2 tablespoons fresh lemon juice

In heatproof glass measuring cup, pour hot water over rosemary;

let cool. Stir in zest, juice, oil, garlic, salt and pepper. Cover

and refrigerate until ready to use, up to 1 week.

This recipe makes a mere 1/3 cup marinade, but, slight as that may

seem, it adds a powerful amount of flavor to white-meat chicken.

Use it as a tenderizing marinade, or brush it onto poultry as it

grills. One batch is perfect for about 10 ounces of skinless boneless

chicken.