Ingredients:

  • 2 lbs (900g) boneless, skinless chicken breasts
  • 1/4 cup (60 ml) olive oil, extra virgin
  • 1/4 cup (60 ml) lemon juice, fresh (about 1-2 lemons)
  • 2 tablespoons (30 ml) soy sauce, low sodium
  • 2 tablespoons (30 ml) Worcestershire sauce
  • 2 cloves garlic, minced (about 1 tablespoon)
  • 1 tablespoon (15 ml) Dijon mustard
  • 1 tablespoon (15 ml) honey or maple syrup
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 teaspoon red pepper flakes (optional, for a touch of heat)

Instructions:

  1. In a medium bowl, whisk together the olive oil, lemon juice, soy sauce, Worcestershire sauce, minced garlic, Dijon mustard, honey (or maple syrup), oregano, thyme, black pepper, and red pepper flakes (if using).
  2. Place the chicken breasts in a mixing bowl or resealable plastic bag. Pour the marinade over the chicken, ensuring each breast is evenly coated.
  3. Seal the bag or cover the bowl with plastic wrap. Refrigerate for at least 30 minutes, or preferably 4-8 hours (or overnight). The longer it marinates, the more flavorful and tender the chicken will be.
  4. Remove the chicken from the marinade, discarding the used marinade. Cook using your preferred method (grilling, baking, or pan-frying).
  5. Cook the chicken until the internal temperature reaches 165°F (74°C) using a meat thermometer inserted into the thickest part of the breast.
  6. Let the chicken rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful piece of chicken.