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In a bowl or zip-top bag, whisk together all marinade ingredients until well combined. ⅓ cup olive oil, ¼ cup soy sauce, 2-3 tablespoons fresh lemon juice, 1 tablespoon honey, 2 teaspoons minced garlic, 1 teaspoon Dijon mustard, 1 teaspoon dried oregano, ½ teaspoon salt, ¼ teaspoon black pepper
Add chicken and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 12 hours for best flavor. 2-3 pounds boneless skinless chicken breasts or thighs
Grill: Preheat grill to medium-high heat. Grill chicken for 5–7 minutes per side, or until internal temperature reaches 165ºF. No matter the method, the exact timing will depend on how large the chicken pieces are, so watch it closely.
Bake: Preheat oven to 400ºF. Place chicken in a baking dish and bake for 20–25 minutes.
Pan-Sear: Heat a skillet over medium heat with a little oil. Cook chicken 8 minutes per side until cooked through.
Let chicken rest for 5 minutes before slicing. Serve with your favorite side dishes.