• Combine all marinade ingredients in a jar.
• Prep your chicken. Rinse under cold water, pat dry with a paper towel. Spatchcock chicken, or you can skip and just use a whole chicken and not butterfly it, or other cuts of chicken like chicken breasts or thighs. Prep different cuts of chicken the same way (rinse and pat dry) and put in a baking dish or large bowl.
• Brush or pour marinade over the chicken. Rub it all over the chicken.
• Let marinade for an hour or up to 12 hours. Put it in the fridge to marinade.

Cooking on the grill:

• Remove the chicken from marinade and cook the chicken skin side down over indirect heat on a grill, cook for 10 minutes, then move the chicken over direct heat. Cook for another 5-15 minutes (depending on cut of chicken you’re using you may need extra time.) Chicken is done when an instant read meat thermometer reads 160. Remove the chicken from the grill and let rest for 5 minutes. Slice and enjoy.

Oven roasting:

• Preheat oven to 450 degrees. Use one-two glugs of olive oil to coat the bottom of an oven proof skillet or roasting pan. Over high heat (stovetop) let olive oil heat up, then add chicken (skin side down if using a chicken with skin). Cook over medium-high until a nice golden crust forms, about 5 minutes.
• Transfer the pan to the oven without flipping the chicken over, and cook for 10 more minutes. Flip the chicken and cook for 5 more minute. If using a small cut of chicken (like chicken breast or thighs check to see if it’s done.
• Chicken is done when a meat thermometer reads 160 degrees. For a whole chicken you’ll more than likely need to cook it for another 10-20 minutes (depending on the size of your chicken you may need a little longer.) Let chicken rest for 5 minutes in the pan. Then slice and enjoy.
• Squeeze lemon juice over the chicken on the cutting board. Save all the juices and pour them over the chicken just before you serve it.