Serve cooked, marinated poultry or meat with hot cooked orzo and top with crumbled feta cheese.

Source: Better Homes and Gardens

Gallery

Credit: Adam Albright

Recipe Summary

prep:
15 mins
refrigerate:
1 day
total:
1 day 15 mins
Servings:
8
Yield:
2/3 cup marinade
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove 4 tsp. zest and squeeze 6 Tbsp. juice from two of the lemons. Slice remaining lemon. For marinade, in a small bowl combine lemon zest and juice, pepperoncini peppers and brine, and next five ingredients (through black pepper).

    Advertisement
  • To use, place 2 to 3 lb. desired poultry or meat in a resealable plastic freezer bag. Add marinade and lemon slices. Seal bag; turn to coat poultry or meat. Lay flat In a shallow baking pan and freeze up to 3 months.

  • To serve, thaw in refrigerator 24 to 48 hours or until no longer icy. Drain poultry or meat,* reserving marinade (if desired) and discarding lemon slices. Cook poultry or meat as desired.

*Make a Sauce

To make the marinade into a sauce, reserve marinade. In a small saucepan combine marinade, 1/4 cup chicken broth, and 2 Tbsp. butter. Bring to boiling; reduce heat. Simmer, uncovered, 8 minutes or until slightly thickened. Makes 1/4 cup.

Nutrition Facts

18 calories; fat 2g; poly fat 1g; vitamin a 0.2IU; sodium 100mg; potassium 1mg.
Advertisement