John Stamos's Lemon Chicken Marinade

 Everyone who is health-conscious should have a lemon-chicken recipe in their collection. This is actor John Stamos' Greek chicken recipe. Featured in Vogue years ago--it even makes people on diets happy. I am dieting right now as I write this. After Easter is over if I have still not taken off the lbs. added at Christmas --I know it's time to take radical steps! (Who put this spare tire around my waist! I know...It was the elves. The night-elves. They live under the bed with the dust bunnies!)

This is best as an overnight marinade for chicken--but as little as an hour is OK. Can be used for seafood as well-- but with only up to 2 hours of marinating advised. Yield: 1 1/3 C marinade --enough for up to 8 half chicken breasts. Place thin lemon slices on top of grilled chicken breasts with a little chopped parsley sprinkle to garnish. Serve to guests on a large platter--simple and elegant.

Ingredients:

1 C olive oil
1/4 C white wine
1/3 C fresh lemon juice
6 cloves garlic, smashed and minced
1 T dried oregano
1 t salt

Directions:

Combine all ingredients in a jar with a tight-fitting lid and shake well. Makes about 1 2/3 C.

For Marinated Chicken:

In a resealable plastic bag, marinate chicken and refrigerate 8 hours or overnight.
Remove from marinade and discard marinade. Season chicken with salt and pepper. Cook over high heat on grill, turning only once, for about 10 minutes. Let sit before serving. Serves 8.

For Marinated Seafood: ("Put a shrimp on the barbie...")

In a resealable plastic bag, marinate 2 lbs. seafood (shrimp and/or scallops) and refrigerate for 2 hours, turning occasionally. Soak bamboo skewers in water for 30 minutes (or use stainless steel skewers). Remove seafood from marinade and discard marinade. Thread seafood on skewers and season with salt and pepper. Grill over high heat on charcoal or gas grill, 6-8 minutes, or until opaque. Serves 8.