Ingredients:

  • 2 lbs (900g) boneless, skinless chicken breasts or thighs
  • 1/4 cup (60ml) olive oil, extra virgin
  • 1/4 cup (60ml) lemon juice, freshly squeezed (about 1-2 lemons)
  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 teaspoon red pepper flakes (optional)

Instructions:

  1. Pat chicken dry with paper towels and cut into even pieces if desired (e.g., cubes for skewers, thin cutlets).
  2. In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, oregano, thyme, salt, pepper, and red pepper flakes (if using).
  3. Place chicken in a resealable bag or container. Pour chicken marinade over the chicken, ensuring it is evenly coated. Seal and refrigerate for at least 30 minutes (up to overnight).
  4. Remove chicken from marinade (discard marinade). Cook using your preferred method (grilling, baking, pan-frying) until the internal temperature reaches 165°F (74°C).
  5. Let the chicken rest for a few minutes before serving.