Always marinade food in the
Marinade food in a resealable plastic bag.
Don't put frozen foods in marinade. They will only dilute the marinade and the
liquid will not penetrate.
Never use the marinade that you have used to soak meat in as a baste. Get in the
habit of making a double batch of marinade to begin with.
2 to 2 1/2 lbs. cut up chicken
1/4 C. fresh lemon juice
1/4 C. olive oil
2 T. soy sauce
2 large cloves garlic, minced
1/2 t. ground cumin
1/2 t. sugar
1/4 t. ground black pepper
Arrange chicken in 9 x 13 inch dish. In small bowl, combine remaining
ingredients; pour half mixture over chicken; cover and refrigerate chicken at
least 1 hour or overnight. Cover and refrigerate bowl of remaining marinade for
basting. Drain chicken; discard liquid.
Grill chicken on covered grill, skin-side down, first. Baste with reserved
marinade. Turn. Cook 20 to 25 minutes or until no longer pink at bone.
Yield: 6 servings