¾ cup fresh lemon juice
8 garlic cloves, minced
2 tablespoons minced fresh thyme, or 2 teaspoons dried
1 tablespoon paprika
1⅓ teaspoons cumin
¾ teaspoon cayenne pepper
6 pounds skinless free-range chicken pieces
Combine the lemon juice, garlic, thyme, paprika, cumin, and cayenne in a small bowl and whisk well. Arrange the chicken in a 9x13x2-inch glass baking dish. Pour the marinade over the chicken; turn chicken to coat. Marinate, covered, in the refrigerator for 8 to 10 hours, turning occasionally. Combine the chicken and marinade in a large roasting pan and season with salt and pepper. Bake at 425 degrees for about 50 minutes or until chicken is brown and cooked through, turning occasionally.
Yield: 4 to 6 servings
Adapted from a recipe found on RecipeSource.com
It is very likely that Jesus ate beef since we know that many people celebrated His presence in their homes, and we also know from Scripture that He attended weddings, where beef was often included as a feast food. Beef consumption would not have been a daily or even a weekly practice for Jesus.