Ingredients:

  • 4 boneless, skinless chicken breasts (approx. 6-8 oz/ 170-225g each)
  • 1/4 cup olive oil (60ml) - extra virgin for best flavour
  • 1/4 cup lemon juice (60ml) - freshly squeezed, please!
  • 2 tablespoons soy sauce (30ml) - low sodium if preferred
  • 2 cloves garlic (minced) - about 1 teaspoon
  • 1 tablespoon Dijon mustard (15ml) - adds a lovely tang
  • 1 teaspoon dried oregano (5ml)
  • 1/2 teaspoon smoked paprika (2.5ml) - adds a nice smoky depth
  • 1/4 teaspoon black pepper (1.25ml)
  • Pinch of red pepper flakes (optional, for a little heat)

Instructions:

  1. Place chicken breasts between two sheets of cling film and pound lightly to an even thickness (about 1/2 inch). This helps them cook evenly.
  2. In a Ziploc bag or container, combine olive oil, lemon juice, soy sauce, minced garlic, Dijon mustard, oregano, smoked paprika, black pepper, and red pepper flakes (if using). Whisk or shake to combine.
  3. Add the chicken breasts to the marinade. Seal the bag or container, removing as much air as possible. Massage the marinade into the chicken.
  4. Refrigerate for at least 30 minutes (or up to 24 hours).
  5. Choose your cooking method (grilling, pan-frying, baking). Preheat accordingly. Remove chicken from marinade, discarding the marinade. Cook until the internal temperature reaches 165°F (74°C). Use a meat thermometer for accuracy.
  6. Let the chicken rest for 5-10 minutes before slicing and serving. This helps retain moisture.