Chicken Marinade

From: cooking.nytimes.com

Yields: 2 Servings

Ingredients

  • • 0.25 cup extra-virgin olive oil
  • • 1 large lemon, zested and juiced
  • • 1 tablespoon honey or light brown sugar
  • • 1 tablespoon Dijon mustard
  • • 1 tablespoon soy sauce
  • • 1 large garlic clove, minced or grated
  • • 1 teaspoon dried oregano, rosemary or thyme, or 2 teaspoons chopped fresh
  • • 1 teaspoon kosher salt (such as Diamond Crystal)
  • • 0.5 teaspoon black pepper
  • • 2 pounds chicken pieces, bone-in or boneless, skin-on or skinless

Steps

  • Step 1Combine oil, lemon zest, lemon juice, honey, Dijon, soy sauce, garlic, oregano, salt and pepper  in a medium bowl and whisk until smooth. Add chicken to the bowl, cover and refrigerate for at least 2 hours and up to 8 hours. Bring the chicken in the marinade to room temperature for 30 minutes before cooking. Remove the chicken and brush off any excess marinade before cooking.