Recipe courtesy of Ree Drummond
Total:
8 hr 50 min
Active:
50 min
Yield:
24 servings
Level:
Easy
Total:
8 hr 50 min
Active:
50 min
Yield:
24 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

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