Ingredients
1/4 c fresh sage
1/8 c fresh lavender leaves
1/8 c fresh marjoram leaves
4 ts lime juice
8 ts olive oil
2 cl garlic
1 ts Tabasco sauce (or to taste)
1 ts salt
Preparation
Combine the ingredients in a food processor or blender and chop thoroughly.
Marinate chicken pieces in the mixture for at least half an hour before grilling; baste the chicken several times while cooking.
Makes about 1/2 cup of marinade; enough for 4 chicken breasts.
Source: Randy Hague, Fresno, California ** The Herb Companion – Jun/Jul 96 **
