Ingredients:

1 1/2 pounds boneless skinless chicken breasts or thighs pounded to an even thickness

1/3 cup olive oil

3 tablespoons lemon juice

2 tablespoons soy sauce

2 tablespoons white vinegar

2 tablespoons brown sugar

1 tablespoon Dijon mustard

1 1/2 tsp EACH onion powder, garlic powder, salt

1 tsp EACH dried basil, dried oregano, dried thyme, paprika

1/2 tsp EACH pepper, red pepper flakes

Instructions:

Whisk the marinade ingredients together in a freezer bag or glass bowl. Add chicken to the marinade and turn to coat. Marinate for 30 minutes at room temperature or refrigerate up to 12 hours (the longer the better).

When ready to cook, remove chicken from the refrigerator and let rest 15-30 minutes before cooking.

TO GRILL CHICKEN:

Preheat grill to 400 degrees, clean and grease grates.

Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through. (an inserted thermometer should reach 165 degrees F). Let rest 5 minutes before slicing.

TO COOK CHICKEN ON THE STOVE:

Heat 1 tablespoon olive oil in a large non-stick skillet or cast-iron skillet over medium-high heat. Once very hot, add chicken and cook, undisturbed, for 3-4 minutes, or until deeply golden on one side.

Flip chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked to 165 degrees F.

TO BAKE CHICKEN IN THE OVEN:

Preheat oven to 425 degrees F and lightly grease a baking dish with cooking spray.

Drain chicken from marinade and add to prepared baking dish. Bake, uncovered, for 16-18 minutes (depending on thickness), or until internal temperature reaches 165 degrees F. (Baking time is for chicken approximately 1/2-inch thick, increase cooking time as needed for thicker chicken.)