1/2 cup olive oil
1/4 cup lemon juice
1 teaspoon salt
1 teaspoon thyme
1 teaspoon marjoram
1/2 teaspoon pepper
1 garlic clove, minced
1/2 cup finely chopped shallot
1/4 cup snipped parsley
1 1/2-2 lbs chicken breasts, whole or 1 1/2-2 lbs lamb, cut in chunks
1 Mix all ingredients together (except meat) and whisk thoroughly.
2 Put cleaned and dried meat in a large 8 x 11-inch glass baking pan and pour marinade over all, being sure to coat well.
3 Cover with plastic wrap and let marinate in refrigerator for 24 to 48 hours.
4 Drain meat and grill, basting with marinade until meat is cooked through.
5 NOTE: This is excellent served leftover, cold on a Caesar salad!