Ingredients
• ¼ cup olive oil
• 3 tbsp soy sauce (or tamari for gluten-free)
• 2 tbsp honey or maple syrup
• 2 tbsp fresh lemon juice or apple cider vinegar
• 3 garlic cloves, minced
• 1 tsp Dijon mustard
• 1 tsp smoked paprika
• ½ tsp onion powder
• ½ tsp black pepper
• Optional: 1 tsp dried herbs (thyme, oregano, or rosemary) or 1 tbsp fresh chopped herbs
Instructions
- In a bowl or jar, whisk all ingredients until well combined.
- Place chicken (breasts, thighs, or drumsticks) in a resealable bag or shallow dish. Pour marinade over, turning to coat.
- Marinate at least 30 minutes, or up to 24 hours in the fridge for deeper flavor.
- Remove chicken from marinade (discard used marinade). Pat dry for better browning.
- Cook as desired—grill, bake, or sauté—until internal temperature reaches 165°F (74°C).
PRO TIPS:
- Don’t over-marinate in acidic ingredients (lemon/vinegar)—more than 24 hours can make chicken mushy.
- For extra tenderness, add 1–2 tbsp plain yogurt or buttermilk to the marinade.
- Double the batch and freeze half for future use!
USE IT FOR: Grilled chicken skewers, baked tenders, stir-fries, or sheet-pan dinners.