Ingredients:

  • 2 lbs chicken breast
  • 0.5 cup extra virgin olive oil
  • 0.25 cup freshly squeezed lemon juice
  • 2 tbsp apple cider vinegar
  • 2 tbsp soy sauce
  • 4 cloves minced garlic
  • 0.25 cup chopped fresh parsley
  • 1 tsp dried oregano
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 0.5 tsp black pepper
  • 0.5 tsp red pepper flakes

Instructions:

  1. Combine 0.5 cup olive oil, 0.25 cup lemon juice, 2 tbsp ACV, and 2 tbsp soy sauce in a small bowl.
  2. Stir in 4 cloves minced garlic, 0.25 cup parsley, and 1 tsp oregano until the herbs are evenly distributed.
  3. Add 1 tbsp Dijon mustard and 1 tbsp honey, whisking vigorously until the mixture looks creamy and unified.
  4. Drop in 0.5 tsp black pepper and 0.5 tsp red pepper flakes.
  5. Place 2 lbs chicken breast into a large bag or dish.
  6. Pour the mixture over the chicken until every piece is fully submerged.
  7. Refrigerate for at least 30 minutes. Note: Do not exceed 12 hours or the acid will turn the meat mushy.
  8. Get your skillet hot over medium high heat with a splash of oil until a drop of water dances and evaporates.
  9. Cook for 5-6 minutes per side until the exterior is charred and the center is opaque.
  10. Remove from heat and wait 5 minutes until the internal temperature hits 165°F.