Ingredients:

  • 1/2 cup (120 ml) Fresh Lemon Juice
  • 1/3 cup (80 ml) Extra Virgin Olive Oil
  • 4 cloves Fresh Garlic, minced
  • 1 tablespoon Dried Oregano
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Smoked Paprika
  • 1 tablespoon Dijon Mustard
  • 1 teaspoon Coarse Sea Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 2 tablespoons Fresh Parsley, chopped (optional garnish)

Instructions:

  1. Mince the garlic finely. If using lemon zest (recommended), zest one lemon before juicing it.
  2. In a mixing bowl, whisk together the lemon juice, olive oil, and Dijon mustard until slightly combined.
  3. Whisk in the minced garlic, oregano, thyme, smoked paprika, salt, and pepper until the marinade mixture looks uniform.
  4. Place the chicken pieces (breasts or thighs) into a zip-top bag or a non-reactive container. Pour the marinade over the top, ensuring all pieces are thoroughly coated. Squeeze out excess air from the bag.
  5. Refrigerate the chicken for a minimum of 2 hours, or ideally 4–6 hours. Do not marinate for longer than 12 hours.
  6. About 20 minutes before cooking, remove the chicken from the fridge. Preheat your grill to medium-high heat (around 400°F / 200°C) and lightly oil the hot grates.
  7. Remove the chicken from the marinade and carefully wipe off any dripping excess marinade before placing it directly on the hot grill grates.
  8. Grill the chicken for 6–9 minutes per side, depending on the thickness of the cut.
  9. The chicken is done when an instant-read thermometer inserted into the thickest part registers 165°F (74°C).
  10. Transfer the grilled chicken to a clean cutting board, loosely tent with foil, and let it rest for 5 minutes before slicing or serving. Garnish with fresh parsley if desired.