Perfect Grilled Chicken

• 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

1. Mix together the olive oil, honey, mustard, salt, thyme, oregano and lemon juice in a large shallow container.
2. Pound the chicken breasts to uniform thickness and add them to the marinade.
3. Cover and marinate in the fridge for at least 8 hours.
4. Heat a grill pan over medium-high heat.
5. Grill the chicken in batches until golden brown on the first side, 4 to 5 minutes.
6. Flip and cook until golden brown on the other side and cooked all the way through, another 4 to 5 minutes.
7. Let the chicken cool.
8. Transfer the chicken to freezer bags individually and in pairs, so it's easy to defrost the exact amount you need.

olive oil, honey, mustard, salt, ground thyme, ground oregano, lemons, chicken breasts

Taken from www.foodnetwork.com/recipes/ree-drummond/perfect-grilled-chicken.html (may not work)