Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz / 170g each)
  • ¼ cup olive oil (60ml)
  • ¼ cup lemon juice, freshly squeezed (60ml)
  • 2 tablespoons Worcestershire sauce (30ml)
  • 2 tablespoons Dijon mustard (30ml)
  • 2 cloves garlic, minced (approx. 2 teaspoons)
  • 1 tablespoon brown sugar, packed (15g)
  • 1 teaspoon dried thyme (3g)
  • ½ teaspoon smoked paprika (1.5g)
  • ¼ teaspoon black pepper, freshly ground (0.5g)
  • ½ teaspoon salt (3g), or to taste
  • 1 tablespoon fresh parsley, chopped (optional garnish)

Instructions:

  1. Pat chicken breasts dry with paper towels. This helps the marinade adhere.
  2. In a mixing bowl, whisk together olive oil, lemon juice, Worcestershire sauce, Dijon mustard, minced garlic, brown sugar, thyme, smoked paprika, salt, and pepper. Make sure the brown sugar is dissolved, no one wants a gritty chicken breast
  3. Place chicken breasts in a resealable plastic bag or airtight container. Pour marinade over the chicken, ensuring each piece is well-coated. Seal the bag or container, removing any excess air.
  4. Refrigerate for at least 30 minutes, or preferably 2-4 hours (or overnight for even better flavor!).
  5. Remove chicken from the marinade and discard the marinade. Cook using your preferred method (grilling, pan-frying, baking).
  6. Ensure the internal temperature reaches 165°F (74°C) using a meat thermometer. This is crucial for food safety.
  7. Let the chicken rest for 5 minutes before slicing and serving. Garnish with fresh parsley, if desired.