Ingredients

• 2 cups olive oil
• 6 tablespoons honey
• 3 heaping tablespoons Dijon mustard
• 1 tablespoon salt
• 2 teaspoons ground thyme
• 2 teaspoons ground oregano
• Juice of 12 lemons
• 24 boneless, skinless chicken breasts

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Instructions

1. Watch how to make this recipe.
2. Mix together the olive oil, honey, mustard, salt, thyme, oregano and lemon juice in a large shallow container.
3. Pound the chicken breasts to uniform thickness and add them to the marinade. Cover and marinate in the fridge for at least 8 hours.
4. 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.
5. Transfer the chicken to freezer bags individually and in pairs, so it's easy to defrost the exact amount you need.