Ingredients:

  • 1.5 lb chicken breasts, butterflied or pounded to 1-inch thickness
  • 60 ml extra virgin olive oil
  • 45 ml fresh lemon juice
  • 15 ml apple cider vinegar
  • 4 cloves garlic, minced into a paste
  • 10 g dried oregano
  • 5 g smoked paprika
  • 10 g sea salt
  • 5 g black pepper
  • 15 g Dijon mustard

Instructions:

  1. Place the 1.5 lb chicken breasts between parchment paper and pound to a 1 inch thickness. Note: This ensures the edges don't dry out before the center is cooked.
  2. In a medium bowl, combine 60 ml olive oil, 45 ml lemon juice, 15 ml ACV, and 15 g Dijon mustard.
  3. Stir in 4 cloves of garlic paste, 10 g oregano, 5 g smoked paprika, 10 g sea salt, and 5 g black pepper until the mixture is thick and cloudy.
  4. Place the chicken in a large bag and pour the marinade over it.
  5. Squeeze the air out of the bag and massage the liquid into the chicken for 1 minute.
  6. Refrigerate for at least 30 minutes. Note: Don't go over 4 hours or the acid will make the texture mealy.
  7. Heat your skillet over medium high heat for 3 minutes before adding a splash of oil.
  8. Place chicken in the pan and cook for 5 to 6 minutes until the edges turn opaque and white.
  9. Flip the meat and cook for another 5 to 6 minutes until the internal temperature hits 165°F.
  10. Transfer to a plate and wait 5 minutes until the juices settle back into the fibers.