Ingredients:

  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Fresh Lemon Juice
  • 1 Tbsp Lemon Zest
  • 3 large cloves Garlic, minced
  • 1 medium shallot, finely diced (or 1 tsp Onion Powder)
  • 2 tsp Dried Oregano
  • 1 tsp Dried Thyme
  • 1 tsp Dijon Mustard
  • 1 1/2 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper

Instructions:

  1. Prep Aromatics: Finely mince the garlic and shallot. Grate the lemon to collect the zest, then juice the lemons.
  2. Combine Dry Ingredients: In a medium mixing bowl, combine the lemon zest, dried oregano, and dried thyme. Add the salt and pepper.
  3. Create the Emulsion Base: Add the Dijon mustard, minced garlic, and shallot to the bowl. Pour in the fresh lemon juice. Whisk thoroughly for 30 seconds.
  4. Slowly Add Oil: While continuing to whisk briskly, slowly drizzle in the olive oil. Whisk until the mixture is slightly thickened, cloudy, and uniform (a loose emulsion).
  5. Prepare Chicken: Trim any excess fat from the chicken pieces. If using large chicken breasts, pound them lightly to an even thickness (about 1 inch / 2.5 cm).
  6. Combine: Place the prepared chicken into an airtight container or sturdy zip-top bag. Pour the entire Zesty Lemon and Herb Chicken Marinade over the chicken.
  7. Seal and Coat: Seal the container/bag, ensuring excess air is removed. Gently massage the chicken through the bag for 30 seconds, ensuring every piece is completely coated.
  8. Chill: Place the sealed chicken in the refrigerator. Marinate for at least 30 minutes, or optimally 2–4 hours for breasts and 4–8 hours for bone-in cuts.
  9. Remove and Drain: When ready to cook, remove the chicken from the marinade using tongs or a slotted spoon, allowing excess liquid to drip back into the container.
  10. Discard Marinade: The used marinade must be discarded. If you wish to use it as a finishing sauce, boil it vigorously for 5 minutes (reaching 165°F / 74°C) to ensure it is safe.
  11. Cook: Cook the chicken immediately using your preferred method (grilling, baking, or pan-frying) until the internal temperature reaches 165°F (74°C).