Recipe by Mille®
This is a wonderful marinade for dark meat such as chicken thighs or turkey legs. It can be used for white meat also, but it's best to leave the skin on white meat until it is cooked.
- 4 tablespoons freshly squeezed lemon juice
- 4 tablespoons fresh thyme, chopped or 1 1⁄2 teaspoons dried thyme, crumbled
- 4 tablespoons olive oil