refrigerate for at least 30 minutes or up to 24 hours, turning the chicken occasionally.
Cook the chicken:
Heat the remaining 1 tablespoon of oil in a large skillet over medium heat. When the oil is hot, add the marinated chicken (discard the leftover marinade in the bowl).
Cook for about 5–7 minutes on each side, or until the chicken is cooked through and the sauce in the pan reduces into a light, sticky glaze.
Rest and serve:
Remove the chicken from the pan and let it rest on a cutting board for 5 minutes before slicing and serving.
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