Prep Time
5 min
Cook Time
40 min
Yields
24 servings
Take the guesswork out of grilled chicken – Ree’s got you covered with this fail-safe recipe.
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ingredients
2
cups olive oil
6
tbsp honey
3
heaping Tbsp Dijon mustard
1
tbsp salt
2
tsp ground thyme
2
tsp ground oregano
Juice of 12 lemons
24
boneless, skinless chicken breasts
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directions
Step 1
Mix together the olive oil, honey, mustard, salt, thyme, oregano and lemon juice in a large shallow container.
Step 2
Pound the chicken breasts to uniform thickness and add them to the marinade. Cover and marinate in the fridge for at least 8 hours.
Step 3
Heat a grill pan over medium-high heat. Grill the chicken in batches until golden brown on the first side, 4 to 5 minutes. Flip and cook until golden brown on the other side and cooked all the way through, another 4 to 5 minutes. Let the chicken cool.
Step 4
Transfer the chicken to freezer bags individually and in pairs, so it’s easy to defrost the exact amount you need.