| Level: | Easy |
| Total: | 8 hr 50 min |
| Active: | 50 min |
| Yield: | 24 servings |
Ingredients
- 2 cups olive oil
- 6 tablespoons honey
- 3 heaping tablespoons Dijon mustard
- 1 tablespoon salt
- 2 teaspoons ground thyme
- 2 teaspoons ground oregano
- Juice of 12 lemons
- 24 boneless, skinless chicken breasts
Instructions
- Mix together the olive oil, honey, mustard, salt, thyme, oregano and lemon juice in a large shallow container.
- Pound the chicken breasts to uniform thickness and add them to the marinade. Cover and marinate in the fridge for at least 8 hours.
- 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.
- Transfer the chicken to freezer bags individually and in pairs, so it’s easy to defrost the exact amount you need.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 512 |
| Total Fat | 25 g |
| Saturated Fat | 4 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 62 g |
| Cholesterol | 199 mg |
| Sodium | 436 mg |
Reviews
I am so happy with how this chicken turned out! I decreased the lemon a bit, but I understand this is what makes the chicken so tender. I am so excited to have these frozen breasts on hand to help with a wide variety of recipes. We put these in quesadillas and the chicken was so tender, we couldn’t tell the difference between the chicken & the melted cheese!
I used this recipe for a ladies luncheon and it turned out great! I marinated the chicken for 2 days, and cut way back on the lemon (I don’t like lemon that much)…and added a tiny bit more salt. Everyone raved about how flavorful it was!
Halved the recipe because there are only two of us, but now I wish I hadn’t done that. They were so moist and juicy even when reheated from frozen!
Used ingredients Accordingly for the amount of chicken used and the chicken was superb! Loved all the flavors and was very pleased with the results. Adding this recipe to the grilling rotation!
Good stuff!! I added a little more mustard and 1 less lemon. Really a keeper!!
Excellent! Very, very good!
Superb! I used skinless boneless chicken breast, which needed marinade, and this was outstanding. I will definitely be making this again.
I made this recipe with Chicken Thighs and it was delicious! I was impatient and I only waited an hour for it to marinate – so I grilled a few for lunch and saved the rest for dinner. I used fresh Thyme and added Mint to it. The lemon in this recipe is delicious – and when I first added the Dijon Mustard I couldn’t taste it or it didn’t have enough of a kick to it, so I added a tablespoon of ground pub mustard with the seeds and it worked wonderfully.
I did not use all the marinade. How long can I refrigerate the unused portion?