Instructions:
- Prepare Aromatics: Finely mince the garlic. If desired, zest one lemon before juicing.
- Build the Base: In a mixing bowl, combine the Dijon mustard, honey/maple syrup, soy sauce, minced garlic, dried herbs (oregano, thyme), smoked paprika, salt, and pepper. Whisk vigorously until thoroughly combined.
- Emulsify: Slowly drizzle in the olive oil while continuously whisking until the mixture starts to slightly thicken.
- Introduce Acidity: Slowly whisk in the fresh lemon juice until the marinade is smooth and slightly emulsified. Taste and adjust seasoning as needed.
- Marinate the Chicken: Place the chicken pieces in a large zip-top bag or shallow dish. Pour the marinade over the chicken, ensuring every piece is fully coated. Seal and massage gently.
- Chill: Refrigerate for a minimum of 2 hours, but ideally 4–6 hours for maximum flavour penetration. Do not marinate for longer than 12 hours.
- Cook & Finish: Remove the chicken from the marinade 30 minutes before cooking. Discard the used marinade. Cook using your preferred method (grill, oven roast, or pan-fry) until the internal temperature reaches 165°F (74°C).