Ingredients:

  • 2 lbs boneless skinless chicken breasts
  • 0.5 cup extra virgin olive oil
  • 0.25 cup red wine vinegar
  • 2 tbsp fresh lemon juice
  • 1 tbsp Dijon mustard
  • 4 cloves garlic, minced
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 1 tsp dried thyme
  • 0.5 tsp red pepper flakes
  • 1.5 tsp kosher salt
  • 1 tsp coarse black pepper
  • 1 tsp honey

Instructions:

  1. Place chicken breasts between two sheets of plastic wrap and use a meat mallet to pound them to an even 3/4-inch thickness.
  2. In a medium glass bowl, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, and honey until the mixture is fully emulsified.
  3. Stir in the minced garlic, dried oregano, dried basil, dried thyme, red pepper flakes, salt, and black pepper.
  4. Place the chicken in a large bowl or gallon-sized freezer bag and pour the marinade over it, ensuring every piece is thoroughly coated.
  5. Seal and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor penetration.
  6. Cook the chicken using your preferred method (grilling, baking, or air-frying) until the internal temperature reaches 165°F (74°C) as measured by an instant-read thermometer.