Name: Chicken Marinade
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 pounds
Ingredients: 1/4 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); 1/2 teaspoon black pepper; 2 pounds chicken pieces, bone-in or boneless, skin-on or skinless

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Simon-Rumpza Cookbook

Combine 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.

1 teaspoon dried oregano, rosemary or thyme, or 2 teaspoons chopped fresh

1 teaspoon kosher salt (such as Diamond Crystal)

2 pounds chicken pieces, bone-in or boneless, skin-on or skinless

Chicken Marinade

https://cooking.nytimes.com/recipes/1024729-chicken-marinade

Coat in dry ingredients first, then put liquids in bag

Chicken Marinade

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