Ingredients:

  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Fresh Lemon Juice
  • 1 tablespoon Fresh Lemon Zest
  • 4 large cloves Garlic, minced
  • 1 tablespoon Dried Oregano
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Honey or Brown Sugar (optional)
  • 1 1/2 teaspoons Kosher Salt
  • 1/2 teaspoon Freshly Ground Black Pepper

Instructions:

  1. Prep the lemon and garlic: Wash and zest the lemon, then juice it. Finely mince the garlic. Trim any excess fat from the chicken and pound thick pieces to an even 1-inch thickness for even cooking.
  2. Combine dry ingredients: In a medium bowl, combine the minced garlic, oregano, thyme, smoked paprika, sweetener (if using), Kosher salt, and pepper. Pour the olive oil over the dry ingredients and mix well for 1-2 minutes to 'bloom' the herbs and release their aroma.
  3. Emulsify the marinade: Whisk in the measured lemon juice and zest vigorously for about 30 seconds until the mixture is fully blended and looks slightly cloudy.
  4. Marinate the chicken: Place the prepared chicken into a non-reactive container or zip-top bag. Pour the entire marinade over the chicken, ensuring every piece is coated. Refrigerate for a minimum of 30 minutes, or up to 24 hours for maximum flavor.
  5. Prepare for cooking: Remove the chicken from the marinade and wipe off excess liquid before cooking to ensure proper searing and browning. Discard the remaining raw marinade immediately—do not reuse.