Ingredients:

  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Freshly Squeezed Lemon Juice
  • 4 cloves Fresh Garlic, minced
  • 1 Tablespoon Dijon Mustard
  • 1 Tablespoon Honey or Maple Syrup
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Sea Salt
  • 1/2 teaspoon Black Pepper, coarse ground
  • 1/2 teaspoon Red Pepper Flakes (optional)
  • 1 kg Skinless, Boneless Chicken (Breasts, Thighs, or Drumsticks)

Instructions:

  1. Prepare the Chicken: Pat the chicken pieces completely dry with kitchen paper. For thicker cuts, consider piercing them 2-3 times with a fork to help the marinade penetrate.
  2. Transfer: Place the dried chicken into a Ziploc bag or non-reactive container.
  3. Combine Wet Ingredients (Base): In a medium mixing bowl, whisk together the Olive Oil, Lemon Juice, Dijon Mustard, and Honey until slightly emulsified (it should thicken slightly).
  4. Mix Dry Ingredients (Aromatics & Seasoning): Add the minced Garlic, Smoked Paprika, Dried Oregano, Salt, Black Pepper, and Red Pepper Flakes to the wet mixture.
  5. Whisk Thoroughly: Whisk vigorously until all ingredients are fully incorporated and the mixture is uniform. Taste the marinade and adjust salt or lemon if needed.
  6. Add to Chicken: Pour the entire marinade mixture over the prepared chicken in the bag/container.
  7. Ensure Coverage: Seal the bag (squeezing out excess air) or put the lid on the container. Massage the chicken gently to ensure every piece is thoroughly coated in the marinade.
  8. Chill: Place the chicken in the refrigerator to marinate for a minimum of 30 minutes. For optimal flavour, aim for 4 hours, and do not exceed 24 hours.
  9. Remove and Prepare: Take the chicken out of the fridge at least 20 minutes before cooking. Discard any excess marinade before placing the chicken on the grill or in the oven.
  10. Cook to Temperature: Cook the chicken immediately (e.g., grilling, baking, or pan-frying) until the internal temperature reaches 74°C (165°F).