In a medium-sized bowl whisk together olive oil, water, lemon juice, mustard, soy sauce, honey, salt, garlic, parsley, black pepper, and lemon zest.
Add chicken to a baking dish or large resealable plastic bag.
Pour marinade over the chicken, cover and refrigerate. Press out the excess air if using a Ziploc bag.
Marinate for a minimum of 30 minutes, up to 60 minutes maximum time.
Flip over every 15 minutes for even marination.
Remove chicken from the marinade and pat dry with paper towels to remove excess moisture from the surface.
Cook chicken using the desired cooking method, such as grill, bake or saute.
Transfer chicken to a cutting board and tent with foil for 10 minutes before slicing.
Serve with lemon wedges.
Chicken can be marinated overnight by wait to add the lemon juice until the last 30 minutes to 1 hour of marination time.
Recipe Yield: 1 cup of marinade which is good for up to 2 pounds of chicken.
Chicken Pieces: You can use breasts, thighs, quarters, wings, legs and bone-in pieces.
Grill: Preheat grill over high heat, about 400-450ºF (204-232ºC). Carefully grease the cooking grates with the oil. Keep one burner off for indirect heat cooking. Place the chicken on the direct heat side of the grill and close the lid. Cook each side for about 5 to 8 minutes, depending on the thickness and type. Move to the indirect heat side of the grill and finish cooking covered until the recommended internal temperature is reached and it's fully cooked.
Saute: Heat a large cast iron or stainless steel pan over medium-high heat. Once hot, add 1 tablespoon of oil and allow to heat. Saute one side for 4 to 5 minutes. Turn heat to medium and flip over. Cook about 4 to 6 minutes more.
Bake: Preheat oven to 450°F. Add chicken to a greased foil-lined sheet pan or baking dish. Bake until fully cooked, about 15 to 20 minutes, depending on the thickness and type of chicken.
Doneness Temperature: Cook chicken to an internal temperature of 160-165ºF (71-74ºC). Allow to rest for 5 to 10 minutes to account for an increase in temperature due to carryover cooking.
MAKE IT PALEO: Use maple syrup instead of honey.
MAKE IT GLUTEN-FREE: Use gluten-free tamari or coconut aminos instead of soy sauce.