Step 1

Prepare the Marinade - In a medium bowl, vigorously whisk together olive oil, water, lemon juice, mustard, soy sauce, honey, salt, garlic, parsley, black pepper, and lemon zest.

Step 2

Marinate the Chicken - Add the chicken to a baking dish or large resealable plastic bag. Pour marinade over, cover, and refrigerate. Press out the excess air if using a plastic bag. Marinate for a minimum of 30 minutes and up to 60 minutes—flip over every 15 minutes.

Step 3

Dry the Chicken - Remove the chicken from the marinade and pat dry with paper towels to remove excess moisture from the surface. Discard marinade.

Step 4

Cook the Chicken - Use the desired cooking method, such as grill, pan sear, or bake, and cook to an internal temperature of 160 to 165ºF (71 to 74ºC).Grill: Preheat the grill to medium-high heat, about 400 to 450ºF (204 to 232ºC). Clean and grease the grates with oil. Keep one burner off for indirect cooking. Place the chicken on the direct heat side and close the lid. Cook each side until char marks form, about 5 to 8 minutes, depending on the thickness. If browning quickly, move the chicken to the indirect heat side to complete cooking.Pan Sear: Set a large cast iron or stainless steel pan over medium-high heat. Once hot, add one tablespoon of oil, then add the chicken and cook for 4 to 5 minutes. Turn the heat to medium and flip. Cook for about 4 to 6 minutes.Bake: Preheat the oven to 425ºF (218ºC). Add the chicken to a greased foil-lined sheet pan or baking dish. Bake until fully cooked, about 15 to 20 minutes, depending on the thickness.

Step 5

To Serve - Transfer to a cutting board or clean serving platter. Tent with foil for 10 minutes before slicing or serving. Serve with lemon wedges.