Chicken Marinade

Ingredients

• 0.25 cup olive oil
• 0.25 cup lemon juice – freshly squeezed
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 3 cloves garlic – finely minced
• 1 tsp dried oregano
• 1 tsp paprika
• 2 tsp kosher salt
• 0.5 tsp ground black pepper
• 2 pounds chicken breasts, boneless skinless – patted dry

Instructions

1. In a medium bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, garlic, dried oregano, paprika, kosher salt, and black pepper until emulsified.
2. Place the chicken breasts in a resealable bag or shallow dish. Pour the marinade over the chicken, turn to coat evenly, and press out excess air if using a bag.
3. Refrigerate to marinate for 30 minutes to 4 hours (30–90 minutes for breasts to prevent over-acidifying; up to 4 hours for thicker pieces). Turn once halfway through for even coverage.
4. Remove the chicken from the marinade, letting excess drip off; discard the used marinade. For grilling, preheat to medium-high (400–450°F) and cook 5–7 minutes per side until the thickest part reads 165°F and juices run clear. For oven roasting, bake at 425°F on a rimmed sheet 16–22 minutes, flipping once, until 165°F.
5. Rest the chicken 5 minutes before slicing and serving.