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Begin by seasoning both sides of your chicken with salt, black pepper, garlic powder and paprika.Place the chicken in a resealable bag or shallow dish and set aside.
In a liquid measuring cup or bowl, combine all of the marinades ingredients.
Whisk until well combined.
Pour over enough marinade to cover the chicken entirely.Move the chicken around to ensure it's evenly coated.The chicken should be submerged in the marinade, but not drowning in it. Keep the remaining marinade in the fridge for up to 7 days and use as a salad dressing or another marinade.*Because this marinade contains olive oil, it may solidify when refrigerated. This is normal. Simply allow the chicken/marinade to come to room temperature before cooking.
Marinade the chicken overnight or as little as 45 minutes.
Bake, fry, or grill.Once your chicken reaches an internal temperature of 165 °F it's ready.*I typically use boneless skinless thighs, and bake them at 425 °F for 20-25 minutes.