1-First Step: Mix the marinade Start by gathering all of your ingredients. In a food processor or blender, combine 1/3 cup extra virgin olive oil, 6 to 8 cloves garlic, 2 tablespoons balsamic vinegar, 2 tablespoons fresh lemon juice, 2 teaspoons oregano, 2 teaspoons salt, 1 teaspoon basil, 1 teaspoon thyme, 1 teaspoon sugar, and 1 teaspoon onion powder if you are using it. Blend until the marinade is smooth. If you do not have a blender or food processor, mince the garlic as finely as possible and whisk everything together in a bowl. The marinade does not need to be perfect to work well, so do not stress if you are mixing by hand.

2-Second Step: Prep the chicken Place the 2 pounds chicken breast or chicken tenderloins in a shallow dish, zip-top bag, or bowl. Pour the marinade over the chicken and turn each piece until it is fully coated. Make sure every surface gets some of that lemon-balsamic goodness. If you are using thicker chicken breasts, slice them in half horizontally or pound them to about 1/2 inch thick. Thin pieces cook more evenly and quickly, which is helpful on busy nights. This is also a good trick if you are feeding hungry kids who are already asking when dinner will be ready.

3-Third Step: Marinate for flavor Cover the chicken and let it marinate in the refrigerator for at least 3 hours. This is where the flavor really sinks in, so try not to rush this part. If you can leave it longer, that is fine too, but three hours gives great results. While the chicken marinates, you can prep your side dishes, clean up the kitchen, or set the table. If you want to plan ahead for another meal, you could browse this moist banana bread recipe for breakfast later in the week.

4-Fourth Step: Heat your cooking surface When you are ready to cook, preheat a grill, grill pan, or skillet over medium to medium-high heat. Add or brush on about 1 tablespoon vegetable oil. This helps prevent sticking and gives you better browning. Let the pan or grill get properly hot before adding the chicken. A hot surface helps form those nice seared spots and makes the chicken cook more evenly. If you are using a grill, make sure the grates are clean and lightly oiled.

5-Fifth Step: Cook the chicken Place the marinated chicken on the hot surface. Cook for 3 to 4 minutes on the first side. Try to let it sit undisturbed for a few minutes so it can develop good color and those pretty grill marks. Flip the chicken and continue cooking until the internal temperature reaches 165 degrees Fahrenheit. A meat thermometer is the easiest way to know when it is done. This keeps the chicken moist and helps you avoid overcooking, which is the fastest way to end up with dry chicken.

6-Final Step: Rest and serve Remove the chicken from the heat and serve it immediately. You can slice it for salads, serve it whole with vegetables, or tuck it into rice bowls or wraps. The flavor is bright, savory, and just a little sweet, so it works with lots of side dishes. Best practice: If you want juicy chicken, stop cooking as soon as the center hits 165 degrees Fahrenheit, then serve right away.