Ingredients:

  • 1/4 cup Extra Virgin Olive Oil
  • 2 Tbsp Dijon Mustard
  • 1 Tbsp Runny Honey
  • 1 Tbsp Fresh Lemon Juice
  • 1 Tbsp Smoked Paprika (Sweet or Hot)
  • 3 large cloves Garlic, freshly minced
  • 1 tsp Dried Oregano
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 2 lbs Boneless, Skinless Chicken (for marinating)

Instructions:

  1. Prep Aromatics: Peel and finely mince the garlic cloves, preparing all dry ingredients.
  2. Combine Wet Ingredients: In a medium mixing bowl, whisk together the olive oil, Dijon mustard, runny honey, and fresh lemon juice until the mixture is fully emulsified and looks slightly creamy.
  3. Add Dry Ingredients: Incorporate the smoked paprika, minced garlic, oregano, kosher salt, and black pepper. Whisk vigorously for about 30 seconds until the spices are fully integrated. Taste check and adjust seasoning if necessary.
  4. Pat Dry: Ensure the chicken pieces are patted completely dry with paper towels. This helps the marinade adhere properly.
  5. Coat the Chicken: Place the chicken into a large, sturdy zip-top bag or a non-reactive container. Pour the entire marinade over the chicken. Seal the bag and gently massage the chicken to ensure every surface is fully coated.
  6. Refrigerate: Place the marinated chicken in the refrigerator for a minimum of 30 minutes, but ideally 4-6 hours, to allow the flavor to fully penetrate. Do not marinate for longer than 12 hours.
  7. Prepping for Cooking: Remove the chicken from the marinade and allow any excess to drip off. Discard the used marinade immediately. Let the chicken sit at room temperature for 15–20 minutes before cooking.