Ingredients:

  • 1/4 cup (60ml) olive oil, extra virgin
  • 1/4 cup (60ml) lemon juice, freshly squeezed (from about 1-2 lemons)
  • 2 tablespoons (30ml) soy sauce, low sodium (or tamari for gluten-free)
  • 2 tablespoons (30ml) honey (or maple syrup)
  • 2 cloves garlic, minced
  • 1 tablespoon (15ml) fresh herbs, chopped (such as rosemary, thyme, oregano, or a mix)
  • 1 teaspoon (5ml) lemon zest, finely grated
  • 1/2 teaspoon (2.5ml) black pepper, freshly ground
  • 1/4 teaspoon (1.25ml) red pepper flakes (optional, for a touch of heat)
  • Pinch of salt (or to taste)
  • 4 boneless, skinless chicken breasts (approx. 6 oz/170g each) OR 4 boneless, skinless chicken thighs (approx. 4 oz/115g each)

Instructions:

  1. In a mixing bowl, whisk together the olive oil, lemon juice, soy sauce, honey, minced garlic, chopped herbs, lemon zest, black pepper, red pepper flakes (if using), and salt. Whisk until well combined.
  2. Place the chicken breasts or thighs in a resealable plastic bag or airtight container. Pour the marinade over the chicken, ensuring it is well coated. Seal the bag/container, removing any excess air. This is your delicious Chicken Marinade.
  3. Refrigerate the chicken for at least 30 minutes, or up to 24 hours. For maximum flavor, marinate for 2-4 hours. Flip the bag/container occasionally to ensure even marinating.
  4. Preheat your grill, oven, or pan to medium-high heat. Remove the chicken from the marinade and discard the marinade. Cook the chicken until the internal temperature reaches 165°F (74°C). If grilling, cook until nicely charred. If baking, aim for a light golden-brown.
  5. Let the cooked chicken rest for 5-10 minutes before slicing and serving.