Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 0.25 cup extra virgin olive oil
  • 3 tbsp freshly squeezed lemon juice
  • 4 cloves garlic, minced
  • 1 tbsp dried oregano
  • 1.5 tsp sea salt
  • 1 tsp coarse black pepper
  • 1 tsp honey

Instructions:

  1. In a small bowl, combine the olive oil, lemon juice, honey, and seasonings. Whisk vigorously until the oil and acid are emulsified and the salt has dissolved.
  2. Pat the chicken thighs dry with paper towels. If using skin-on thighs, prick the skin slightly with a fork to allow the marinade to penetrate the meat.
  3. Place the chicken in a glass dish or heavy-duty gallon-sized zip-top bag. Pour the marinade over the meat, ensuring every crevice is coated. Massage the marinade into the meat.
  4. Refrigerate for at least 30 minutes. For maximum depth, aim for 2–4 hours. Avoid marinating for more than 12 hours as the acid can break down muscle fibers.
  5. Remove the chicken from the fridge 15 minutes before cooking to bring it closer to room temperature for even cooking.
  6. Cook the chicken: For grilling, preheat to medium-high and grill for 5–7 minutes per side. For oven baking, arrange on a parchment-lined tray and bake at 425°F (220°C) for 20–25 minutes until internal temp reaches 165°F (74°C).
  7. Allow the chicken to rest for 5 minutes before slicing to lock in the juices.