About 45 minutes – 1 hour before baking the pizza, make the marinade by whisking all marinade ingredients together in a small bowl. Cut chicken into thin inch long slices and marinade in a medium sized bowl. Cover the bowl and put it in the fridge to marinate for around an hour. You can get away with doing a quick 20 minute marinade if you’re in a rush, however, don’t over prepare and marinate your chicken for more than 3 hours. There is such a thing as over marinating your meat. The salts in the marinade will start breaking down protein bonds and make the chicken more chewy and less tender. (I recommend using thin slices of chicken. So if the breast is thick, I would either cut it in half (fillet style), to make it thinner, or use a meat tenderizer to flatten it out.)