1-Gather and whisk: In a large bowl, combine ½ cup extra virgin olive oil, ½ cup balsamic or other vinegar, ¼ cup low sodium soy sauce, ¼ cup Worcestershire sauce, ⅛ cup lemon juice, ¾ cup brown sugar, 2 teaspoons dried rosemary, 2 tablespoons Dijon or spicy brown mustard, 1 ½ teaspoons salt, 1 teaspoon ground black pepper, and 2 teaspoons garlic powder. Whisk until smooth.

2-Reserve for basting: Scoop out and set aside ½ cup of the mixture. Dont toss it boil later for a killer sauce.

3-Bag the chicken: Place 6 chicken breasts or 3.5 pounds of chicken in a large resealable bag. Pour the remaining marinade over, gently massage to coat every piece.

4-Marinate: Seal the bag and refrigerate for at least 30 minutes, up to 24 hours. Aim for 4 to 6 hours for peak flavor. Poke holes in thicker cuts for better penetration.

5-After cooking, rest the chicken for 5 minutes to lock in juices. Garnish with lemon slices for extra zing.