
This easy chicken marinade makes tender, deeply savory chicken with a bright lemon finish and a touch of sweetness. It works beautifully for grilled chicken, pan-seared cutlets, tenderloins, or boneless thighs.
Prepare the chicken by pounding breasts to an even thickness, or slice large breasts horizontally into thin cutlets. Pat the chicken dry so the marinade coats it evenly.
In a zip-top bag or snug container, combine the honey or brown sugar, 1 tbsp olive oil, soy sauce, lemon juice, Worcestershire sauce, garlic, dried oregano, and black pepper.
Add the chicken to the marinade, seal, and turn to coat well. Refrigerate for at least 30 minutes, or ideally 3 hours to overnight for deeper flavor.
Remove the chicken from the marinade and let excess drip off. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat.
Cook the chicken until deeply golden and cooked through, lowering the heat if the marinade begins to darken too quickly.
For whole breasts or boneless thighs, cook for 3-4 minutes per side, or until the internal temperature reaches 165°F / 75°C.
For cutlets or tenderloins, cook for about 2 minutes per side, depending on thickness.
Transfer the chicken to a plate, loosely cover with foil, and rest for 3 minutes. Garnish with parsley and lemon slices before serving, if desired.
Do not reuse raw marinade as a sauce unless it is boiled thoroughly first. For grilling, oil the grates well and cook over medium-high heat to prevent sticking. Brown sugar gives a deeper caramel flavor, while honey adds a lighter sweetness. Leftover cooked chicken keeps well in an airtight container in the refrigerator for up to 3 days.




