Ingredients:

  • 1/2 cup (120 ml) Extra Virgin Olive Oil
  • 1/4 cup (60 ml) Freshly Squeezed Lemon Juice (from about 2 medium lemons)
  • 1 teaspoon (5 ml) Lemon Zest
  • 3 cloves (15 g) Garlic, finely minced
  • 1 tablespoon (5 g) Fresh Thyme (leaves only)
  • 1 teaspoon (2 g) Fresh Rosemary, finely chopped
  • 1 teaspoon (5 g) Kosher Salt (Flaky)
  • 1/2 teaspoon (2 g) Black Pepper (Freshly Ground)
  • 1 teaspoon (5 ml) Dijon Mustard
  • 1/4 teaspoon (1 g) Chilli Flakes (Red Pepper Flakes, optional)

Instructions:

  1. Prep the Aromatics: Finely mince the garlic. Strip the leaves from the fresh thyme and finely chop the rosemary. Place all prepared herbs and garlic into the mixing bowl.
  2. Add the Zest and Mustard: Use a zester to remove the bright yellow zest from the lemon (avoiding the white pith) and add it to the bowl, along with the Dijon mustard.
  3. Combine Dry Seasonings: Add the kosher salt, black pepper, and optional chilli flakes to the bowl. Give the mixture a quick stir to 'bloom' the spices and release the oils from the zest and herbs.
  4. Introduce the Acid: Squeeze the lemon juice directly into the bowl. Whisk vigorously for 30 seconds. The acid will start to dissolve the salt.
  5. Emulsify with Oil: Slowly drizzle the olive oil into the bowl while continually whisking. Continue whisking until the marinade is slightly emulsified (it will become opaque and slightly thicker, like a loose vinaigrette). This completes the Chicken Marinade.
  6. Prep the Chicken: Pat the chicken pieces completely dry using kitchen paper (this is crucial for better adhesion). Place the chicken into an airtight Ziploc bag or non-reactive container.
  7. Marinate and Refrigerate: Pour the prepared marinade over the chicken, ensuring all pieces are thoroughly coated. Seal the bag and place in the refrigerator for a minimum of 30 minutes, or ideally 4 hours to overnight (up to 24 hours) for maximum flavour.
  8. Ready for Cooking: Before cooking, remove the chicken from the fridge 15–20 minutes prior to use. Remove the chicken from the marinade and discard the remaining liquid. Cook as desired (e.g., grill, bake, sauté) until thoroughly cooked.