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 oregano, chopped or 1 1⁄2 teaspoons dried oregano
- 4 tablespoons olive oil