Ingredients:

  • 1/2 cup Extra Virgin Olive Oil
  • 4 tablespoons Fresh Lemon Juice
  • 1 tablespoon Dijon Mustard
  • 1 teaspoon Honey or Maple Syrup (optional)
  • 6 large cloves Garlic, fresh, minced
  • 1 tablespoon Fresh Oregano, finely chopped
  • 1 teaspoon Fresh Thyme Leaves
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper, freshly ground
  • 2 tablespoons Flat-leaf Parsley, chopped

Instructions:

  1. Prep the Garlic and Herbs: Finely mince the garlic cloves and chop all the fresh herbs (oregano, thyme, and parsley). Set aside.
  2. Combine the Wet Ingredients: In the mixing bowl, add the olive oil, fresh lemon juice, Dijon mustard, and the optional sweetener (honey or maple syrup).
  3. Emulsify: Whisk the wet ingredients vigorously for about 30 seconds until they are fully combined and slightly thickened. This process helps bind the fat and acid, preventing the oil from separating during marination.
  4. Add the Dry Flavourings: Stir in the minced garlic, chopped herbs, salt, and black pepper. Mix thoroughly until the marinade is uniform. Taste a tiny smidgen and adjust the salt if necessary—remembering that the marinade must be slightly too salty to properly season the chicken.
  5. Prepare the Chicken: Pat the chicken pieces (breasts, thighs, etc.) completely dry using paper towels. If using thick chicken breasts, make 2-3 shallow diagonal scores across the surface to allow the marinade to penetrate deeper.
  6. Coat the Chicken: Place the prepared chicken and the marinade into the zip-top bag or container. Ensure the chicken is fully coated on all sides, squeezing out as much air as possible from the bag before sealing.
  7. Chill: Refrigerate the chicken for the desired marinating time (minimum 30 minutes for a surface flavour boost, 4-6 hours for maximum flavour and tenderisation). Do not marinate for more than 12 hours.