Ingredients:

  • ¼ cup (60ml) Extra Virgin Olive Oil
  • ¼ cup (60ml) Fresh Lemon Juice, from about 1-2 lemons
  • 4 cloves Garlic, minced (about 1 tablespoon)
  • 2 tablespoons Dried Oregano
  • 1 tablespoon Fresh Mint, finely chopped (optional, but highly recommended)
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Lemon Zest, finely grated
  • ½ teaspoon Sea Salt (or to taste)
  • ¼ teaspoon Black Pepper, freshly ground

Instructions:

  1. In a bowl or jar, whisk together olive oil, lemon juice, and Dijon mustard until emulsified.
  2. Stir in the minced garlic, oregano, chopped mint (if using), lemon zest, salt, and pepper.
  3. Taste the marinade and adjust seasoning as needed. Add more lemon juice for tanginess, oregano for earthiness, or salt and pepper to taste.
  4. Place the chicken in a resealable bag or container. Pour the marinade over the chicken, ensuring it's evenly coated.
  5. Seal the bag or cover the container and refrigerate for at least 30 minutes, ideally 2-4 hours (or overnight for maximum flavor). Turn the bag occasionally to ensure even marinating.
  6. Remove chicken from marinade (discard the marinade!). Cook using your preferred method (grilling, baking, pan-frying). Ensure internal temperature reaches 165°F (74°C).