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Honey Dijon Greek Chicken Marinade

A simple honey-Dijon marinade with Greek-inspired oregano and lemon for boneless skinless chicken breasts.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

Ingredients

  • 4 boneless skinless chicken breast halves
  • 1/2 cupolive oil
  • 1/2 cuplemon juice
  • 1/4 cupdijon mustard
  • 1/4 cuphoney
  • 3 Tbspdried minced onion
  • 2 Tbsporegano
  • 2 tsppaprika
  • 6 garlic cloves minced
  • 1/4 tspcayenne pepper
  • salt & pepper ,to taste

Instructions

Instructions

  • Pound the 4 boneless skinless chicken breasts to an even thickness and place them in a gallon freezer bag or a shallow pan.
  • In a medium bowl, whisk together ½ cup olive oil, ½ cup lemon juice, ¼ cup Dijon mustard, ¼ cup honey, 3 Tbsp dried minced onion, 2 Tbsp oregano, 2 tsp paprika, 6 garlic cloves (minced), ¼ tsp cayenne pepper, and salt & black pepper to taste until well combined.
  • Pour the marinade over the chicken in the bag or pan, seal or cover, and turn to coat the chicken evenly. Refrigerate for at least 2 hours or up to overnight.
  • When ready to cook, preheat your grill to medium-high. Remove the chicken from the marinade and discard the used marinade.
  • Grill the chicken until an instant-read thermometer inserted into the thickest part reads 165°F, flipping once as needed for even cooking.
  • Transfer the chicken to a plate and let rest 5 minutes before serving.

Equipment

  • Mixing bowls
  • Charcoal Chimney Starter
  • Grilling tongs
  • Cast Iron Grill Pan

Notes

You can use this marinade on any cut of chicken you prefer – chicken tenders, chicken breasts, chicken thighs, or chicken legs.Can use boneless or bone-in chicken. Adjust the cooking time to ensure an internal temperature of 165ºF.Use an instant-read meat thermometer to check the temperature.
Can use boneless or bone-in chicken. Adjust the cooking time to ensure an internal temperature of 165ºF.
Use an instant-read meat thermometer to check the temperature.
We like to let the chicken marinate overnight to achieve maximum flavor. If you don’t have that much time, let the chicken marinate as long as possible.
No grill? No problem! You can cook the chicken inside. Pan-sear the chicken breasts in a skillet or grill pan on the stovetop for 3 to 4 minutes per side over medium-high heat. Place the chicken on a rimmed baking sheet or baking dish. Bake at 400ºF in the oven for 10 minutes, or until it reaches an internal temperature of 165ºF.
Store leftovers in an airtight container in the fridge.