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  • 1/2 cup olive oil
  • 1/2 cup balsamic vinegar
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 3 tbsp Worcestershire sauce
  • 1 lemon, juice and zest
  • 3 tbsp italian seasoning
  • 2 tbsp garlic powder
  • 1 tbsp smoked paprika
  • 2 tbsp kosher salt
  • 1 tbsp black pepper
  • 6 boneless, skinless chicken breast (or 4 bone in thighs and 4 bone in chicken legs)

  1. In a large bowl, whisk together the olive oil, vinegar, soy sauce, honey, brown sugar, Worcestershire sauce, lemon juice, lemon zest, Italian seasoning, garlic powder, paprika, salt and pepper until combined 
  2. Place the chicken in a large zip top bag and place the bag in a large bowl to prevent leaking. Pour the marinade over the chicken and seal the bag pressing out as much air as possible.
  3. Transfer the chicken to the refrigerator and marinade for 1-24 hours. 
  4. Remove the chicken from the bag. Cook, as desired.

To Grill:
  1. Grill the chicken over medium-high heat for 4-5 minutes (for boneless chicken) or 7-8 minutes for bone in chicken. Flip the chicken over and cook for an additional 5-10 minutes or until cooked through and no longer pink in the center.

To roast:
  1. Preheat oven to 425 degrees. Place the chicken on a baking sheet lined with parchment or foil. Roast the chicken for 20 minutes for boneless and 35-40 minutes for bone in chicken or until cooked through and no longer pink in the center.

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