Ingredients:

  • 2 lbs chicken breast
  • 1/2 cup Extra Virgin Olive Oil
  • 1/3 cup Freshly Squeezed Lemon Juice
  • 2 tbsp White Wine Vinegar
  • 3 tbsp Fresh Dill, finely chopped
  • 2 tbsp Lemon Zest
  • 4 cloves Garlic, smashed and minced
  • 1 tbsp Honey
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Cracked Black Pepper
  • 1/2 tsp Red Pepper Flakes

Instructions:

  1. In a medium glass bowl, combine the lemon juice, lemon zest, honey, and kosher salt.
  2. Slowly drizzle in the extra virgin olive oil while whisking vigorously with a balloon whisk until the mixture becomes slightly thickened and opaque (emulsified).
  3. Whisk in the white wine vinegar, chopped fresh dill, minced garlic, black pepper, and red pepper flakes.
  4. Pound the chicken breasts to an even 3/4-inch thickness to ensure uniform cooking.
  5. Place the chicken in a large glass bowl or resealable gallon bag and pour the marinade over it, ensuring every piece is fully submerged.
  6. Refrigerate and marinate for at least 30 minutes, or up to 4 hours.
  7. Remove chicken from marinade and cook via grill, oven, or stovetop until the internal temperature reaches 165°F (74°C).