Recipe courtesy of Ree Drummond
Save Recipe Print
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.

My Private Notes

Add a Note
More from:

Weekend Cooking

Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.

IDEAS YOU'LL LOVE

Chicken Cacciatore

Recipe courtesy of Ree Drummond

Grilled Branzino with Basil, Lime and Ginger

Recipe courtesy of Geoffrey Zakarian

Lemon and Garlic Roast Chicken

Recipe courtesy of Ina Garten

Chicken and Sausage Gumbo

Recipe courtesy of Alcee "Butch" Bayard

Honey-Lime Roast Chicken

Recipe courtesy of Food Network Kitchen

Orange-Cardamom Roast Chicken

Recipe courtesy of Aarti Sequeira

Middle Eastern Chicken Flatbreads

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories