Ingredients:

  • 2 lbs chicken breasts or thighs
  • 0.5 cup extra virgin olive oil
  • 0.25 cup fresh lemon juice
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp Dijon mustard
  • 4 cloves fresh garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 0.5 tsp red pepper flakes
  • 0.5 tsp black pepper

Instructions:

  1. Whisk the liquids. Combine the 0.5 cup extra virgin olive oil, 0.25 cup lemon juice, 2 tbsp soy sauce, 1 tbsp honey, and 1 tbsp Dijon mustard in a glass bowl. Note: Use a glass bowl to avoid any metallic reactions with the acid.
  2. Add the aromatics. Stir in the 4 minced garlic cloves, 1 tsp dried oregano, 1 tsp dried basil, 0.5 tsp red pepper flakes, and 0.5 tsp black pepper.
  3. Prepare the poultry. Pat your 2 lbs of chicken dry with paper towels. Note: Moisture on the surface prevents the oil from sticking properly.
  4. Combine and coat. Place the chicken in a large resealable bag or shallow dish and pour the mixture over it, ensuring every inch is covered.
  5. Chill and marinate. Refrigerate for at least 30 minutes, though 2 to 4 hours is the sweet spot for maximum flavor penetration.
  6. Preheat the grates. Set your grill to medium high heat (about 400°F/200°C) and oil the grates lightly.
  7. Sear the meat. Place the chicken on the grill and cook for 6 to 8 minutes per side. Cook until the meat releases easily from the grates without tearing.
  8. Verify the temperature. Insert a thermometer into the thickest part of the chicken. Stop when it hits 165°F (74°C).
  9. Rest the bird. Transfer the chicken to a clean plate and let it rest for 5 minutes. Note: This allows the juices to redistribute so they don't run out when you cut in.
  10. Final garnish. Squeeze a little extra fresh lemon over the top just before serving for a vibrant finish.