Chili Herb Chicken Marinade's take on Zesty Garlic and Herb Chicken Breast Marinade

1. Strip the rosemary leaves from the stems and chop them very finely — fresh rosemary is much woodier and more potent than dried herbs, so fine chopping helps it blend into the marinade and prevents tough, piney chunks on the finished chicken.

2. Combine the olive oil, lemon juice, minced garlic, chipotle pepper, flaked red chilli, flaked green chilli, chopped fresh rosemary, dried oregano, Dijon mustard, honey, salt, and black pepper in a bowl or jug. Whisk together until well combined and emulsified. Taste the marinade — the chipotle brings deep smoky heat, while the flaked chillies add sharp bursts of spice. The honey balances this out, but adjust to your preference.

3. If your chicken breasts are thick, place them between two sheets of cling film or baking paper and bash gently with a rolling pin to an even thickness of about 2cm. This is especially important with this spicier marinade — an even thickness means the heat and flavour penetrate uniformly and the chicken cooks through without the outside over-charring.

4. Place the chicken breasts in a zip-lock bag or shallow dish. Pour the marinade over the chicken, ensuring every piece is well coated. Seal or cover and refrigerate for at least 30 minutes — or up to 24 hours for deeper flavour. Note: fresh rosemary is more robust than dried basil or thyme and holds up well over a long marinade without becoming bitter, so an overnight soak works particularly well here.

5. When ready to cook, remove the chicken from the fridge 15 minutes before cooking to take the chill off. Be aware that the chilli flakes can catch and darken quickly over high heat — if grilling or pan-frying, keep a close eye on the colour. Cook using your preferred method: grill over medium-high heat for 5–6 minutes per side; pan-fry in a hot skillet over medium heat for 5–7 minutes per side (don't use too high a heat or the chilli and honey will scorch before the chicken is cooked through); or bake at 200°C (400°F) for 20–25 minutes. Baking is a particularly forgiving option with this marinade as the gentler, even heat lets the rosemary and chillies develop without burning.

6. The chicken is cooked when there is no pink in the centre and the juices run clear. Rest the cooked chicken for 5 minutes before slicing — this is especially worth doing here as the chilli heat settles and the rosemary fragrance comes forward as it rests. Spoon over any resting juices and serve.