This simple but luscious lemony marinade with a bite of garlic can be used on any cut of chicken.
1/4 cup Extra Virgin Olive oil
3/4 cup chicken broth, see package directions if using bullion
1 cup lemon juice, Or juice of 3 lemons
1/2 cup water
3 cloves garlic, peeled and chopped
3 teaspoons honey
2 teaspoons Sea Salt
1 teaspoon peppercorns
3 1/2 pounds bone-in chicken, thighs, or drumsticks, or boneless, skinless chicken breasts. (about 8 pieces)
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1. Place the olive oil, broth, lemon juice, water, garlic, honey, salt, and peppercorns in a gallon zip-top bag and stir to combine. Set aside 1/2 cup of *clean marinade to use for basting.
2. Add the chicken to the bag of marinade. Seal and massage chicken to coat.
3. Refrigerate at least 1 hour or up to overnight. Make sure to position the bag to lay flat to avoid spilling place on a rimmed cookie sheet.
4. Remove chicken from marinade and discard marinade. Then cook, bake, broil or grill chicken making sure internal temperature is 165 degrees. Baste if desired, with *clean marinate.
6** “Clean marinade” refers to marinate that did not contain/marinade raw chicken.
