Barbecue marinade

Ingredients for 4 servings:

• 1 lemon(s), juice
• 1 tbsp honey, heaped tbsp
• 1 tsp mustard
• 1 dashes Worcestershire sauce
• 1 dash of balsamic vinegar, dark
• 1 pinch of sea salt
• 1 tsp pepper, freshly ground
• 150 ml olive oil
• 3 tbsp paprika powder, sweet
• 1 garlic clove(s), crushed
• 1 small onion(s) or shallot, finely diced
• 2 sprigs rosemary, fresh, needles stripped
• 4 sprigs of fresh thyme, leaves stripped
• 800 g chicken breast fillet(s)

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Total time approx. 1 day 20 minutes

for chicken breast fillet

Mix the lemon juice, honey, mustard, Worcestershire sauce, balsamic vinegar, salt, and pepper well together. Then gradually whisk in the oil. Add the paprika, garlic, onion, and herbs and mix well again. Pour the marinade into a 3-liter freezer bag. Divide the chicken breasts in half, removing any fat and any remaining skin first. Smaller pieces will cook faster on the grill and reduce the risk of the meat becoming dry. Add the chicken pieces to the marinade, seal the bag, and gently massage everything in with your hand. Place in the refrigerator for 24 hours, massaging occasionally during this time. To grill, remove the pieces from the marinade and pat dry with kitchen paper. Too much marinade on the grill will cause flames and smoke.