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Lemon Marinade and Sauce for Poultry


2 tablespoons brown sugar
2 teaspoons cornstarch
4 tablespoons lemon juice
5 tablespoons water
3 tablespoons soy sauce
1/4 cup chopped green onions, tops included
1/2 teaspoon garlic salt
1 garlic clove, minced
2 tablespoons margarine
1/2 teaspoon lemon pepper

Mix the cornstarch and brown sugar in a small saucepan. Stir in the remaining ingredients except the onions. Blend well and heat to boiling. Add the onions and immediately turn heat down. Stir constantly until sauce is thickened and bubbling. Use this sauce to baste poultry during last few minutes of grilling.

You can also use this sauce as a marinade. Put sauce in a heavy plastic bag along with 2 to 3 pounds of chicken pieces and marinate for from 2 hours to overnight, turning bag to coat all sides of meat. Use the leftover sauce to brush on chicken while grilling. This recipe doubles nicely.

Yield: 3/4 to 1 cup sauce/marinade.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.